Instructions: Preheat oven to 425 degrees. Line a 9 inch pie plate with one layer of pastry; set aside.

Wash, peel and cut sweet potatoes into 1/4 inch slices. Combine 1 cup water and the salt into a large saucepan. Add sweet potato slices.

Cover and bring to a boil over high heat. Reduce heat and simmer until sweet potatoes are just barely tender when pierced, about five minutes.

Drain slices, then rinse them with cold water until they are cool to the touch. Drain slices well; transfer them to a large mixing bowl.

To sweet potatoes, add sugars, lemon juice, flour and pumpkin pie spice. Toss gently with a spatula until slices are evenly coated.

Spoon sweet potatoes into pastry-lined pie plate: dot top of sweet potatoes with butter. Place top pastry over filling and crimp top and bottom pastries together to make decorative edge. Cut three to four slits in the top to let steam escape.

Bake in 425-degree oven until crust is browned and sweet potatoes are tender when pierced, about 50 minutes. If edges of crust start to brown too quickly, drape lightly with strips of foil. Cool pie on wire rack at least one hour.

Serve warm or cool.

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