Instructions:

1. Preheat your oven to 375°F (190°C).
2. Prepare the Crust:
   • In a large bowl, combine the flour, salt, and sugar.
   • Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
   • Gradually add ice water, one tablespoon at a time, until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Prepare the Filling:
   • In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, melted butter, eggs, evaporated milk, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined.
4. Assemble the Pie:
   • Roll out one disc of the chilled dough and line a 9-inch pie dish. Trim any excess dough from the edges.
   • Pour the sweet potato filling into the pie crust.
   • Roll out the second disc of dough and place it over the filling. Trim and crimp the edges to seal the pie.
   • Cut a few slits in the top crust to allow steam to escape.
5. Bake:
   • Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 50-60 minutes or until the crust is golden brown and the filling is set.
6. Allow the Double-Crusted Sweet Potato Pie to cool before slicing and serving.

Savor the flavors of fall with each heavenly bite of this Double-Crusted Sweet Potato Pie – a delicious tribute to the season’s bounty. 🍂🥧🌟