1 c. all-purpose flour
1/4 c. enriched cornmeal
1/4 tsp. salt
1/3 c. vegetable shortening or lard
1/4 c. cold water

SWEET POTATO FILLING:

1 1/2 c. mashed cooked sweet potatoes (about 3 med. sweet potatoes)
3/4 c. maple flavored table syrup
1 (5 1/3 oz.) can (2/3 c.) evaporated milk
3 eggs
1/4 c. butter, melted
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. ginger

For crust: Heat oven to 450 degrees. In medium bowl, combine flour, cornmeal and salt. Cut in shortening until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring lightly until mixture forms a ball.

On lightly floured surface, roll out pastry to form 13 inch circle. Fit loosely into 9 inch pie plate; trim. Turn edges under; flute. Line pastry with foil; fill with dry beans. Bake 5 minutes. Remove dry beans and foil; continue baking about 5 minutes. Remove from oven.