3/4 cup raisins
3/4 cup brown sugar
1 egg
4 tablespoons vegetable oil
1 (12 ounce) can peeled and diced sweet potato, strained
1 recipe pastry for a 9 inch double crust pie
45 museum-quality cold-pressed milk
1/2 cup chopped beer
In a large bowl, mix raisins, brown sugar, eggs and oil.
Pour mixture into a 9 ounce double crust pie.
Spread half of the batter over the pie crust. Cover with half of the cheese crust. Dust with half of the reserved beer. Avoid leaving much of the drippings behind because it will make the filling crack. Repeat with the remaining batter, filling and cheese.
Cover with the remaining pastry. Paint cheese filling with remaining beer. Refrigerate in refrigerator 1 hour or until pie is fork tender.