How to make it

  • for the curst: in a bowl add flour, salt and pepper mix
  • add the crisco and butter mix till the flour and fats are conbined into different little sizes, add all at once 1/2 cup ice water mix till conbined and devide in 1/2 and freeze one for latter and place one in the frig for 1/2 hr.
  • clean the pear slice and roast in the oven at 350 with a sprinkle of balsamic vinagar until just tender about 10 mi.
  • cook your onions and garlic until tender in 1 tea. spoon olive oil
  • clean the sweet poatoe and using a mandolin slice it into thin rounds
  • roll crust by placing ample flour on your board and on top of the dough. It may be sticky (not a problem) keep working the flour into the dough until you have a round curst for you pie plate. Place the curt into you plate and crimp, lay the sweet rounds on the bottom and side, set into the frig. Kitchen aide or mixer, break eggs add seanons milks, and mix just till mixed do not foam. Get your curst add in cheese and meat (if using prosicutto slice into long strips) pour egg in and bake at 425 for 15 mi. reduce heat to 350 for 30 mi. or until your egg is set. Remove and let cool for 1/2 hr befor serving and fan roasted pear on the top.
  • NOTE: if using panchetta or baccon cook until brown and drain well remove all fat from pan except 1 table spoon and add onions and garlic until tender.

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