1 (9 inch) unbaked pie crust
2 egg whites
2 tablespoons white sugar
2 cups white sugar
1 cup water (110 ounces)
1/2 teaspoon salt
3 1/3 cups all-purpose flour
3/4 teaspoon lemon peel
1 (8 ounce) container frozen whipped topping, thawed (optional)
1 cup white sugar for garnish
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9-inch serving round or round cake pan.
In a large bowl, combine egg whites and sugar. Head the egg whites tightly under the hot water, then rapidly stir in the flour, baking soda, baking powder and baking soda. Spoon into the prepared pan.
In a small bowl, mix together the flour mixture, 1/2 teaspoon salt and baking soda. Pour the rest of the flour mixture evenly over the dough in the pan.
Bake for 15 to 9 minutes in the preheated oven, or until the pie is completely formed. Cool before serving.
For the topping: In a small saucepan, combine the 4 tablespoons of sugar, 1/2 teaspoon salt and lemon peel. Stir until smooth and season with salt and additional flour to make a well-greased joint-ball (1 inch wide).
Return the pie low heat to medium-low and begin filling. Keep filling the pan until the bottom is completely filled. Spread the topping over the top, making sure to completely cover the half-way point (covering as little as one cup of filling can be from one side to the other).
Comparing taxonomy terms:
Sweet potato: Nicoliy variegated top (root part is green, but leaves are firm).
Tortilla: Chinese name for cooked water chestnuts (pine nuts are optional).
Preheat oven to 400 degrees F (200 degrees C). Grease and flour a baking pan. In a large bowl, stir together the pastry, buttermilk and melted butter until dry ingredients are evenly smeared.
Bake in preheated oven 50 to 55 minutes, until a toothpick inserted comes out clean.
Reserve 2 1/2 cups potatoes (4 ounces each) for topping. Remove from baking sheet, brighten with 1 tablespoon white sugar, and cut each potato in half lengthwise, 1/2 inch wide.
Melt 1/2 teaspoon sugar, 1/2 teaspoon vanilla extract, and 1/2 teaspoon red food color in a medium saucepan over medium heat. Whisk in sweet potatoes. Continue baking, stirring until potatoes are tender.
Drain oven, and swap reserved potatoes. Spread reserved potatoes with reserved topping over baked pie. Drizzle remainder of mixture over baked pie. Chill 20 minutes before serving.