Orange Sweet Potato Pie with Ginger Streusel |
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Prep Time: 50 Minutes Cook Time: 45 Minutes |
Ready In: 95 Minutes Servings: 8 |
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Flecks of orange zest add a pleasant texture and zip to this classic sweet potato pie. Cook and mash the potatoes a day ahead to save time on pie-making day.Lindsey Cook, Dallas, Texas Ingredients:
1-1/4 cups king arthur unbleached all-purpose flour |
1 teaspoon sugar |
1/2 teaspoon salt |
1/2 cup butter, cubed |
1 tablespoon cold lemon-lime soda or ginger ale |
1 teaspoon white vinegar |
3 tablespoons ice water |
filling: |
3 eggs |
2 pounds sweet potatoes, peeled, cooked and mashed |
1 can (5 ounces) evaporated milk |
3/4 cup sugar |
1/4 cup packed brown sugar |
1/4 cup butter, melted |
4 teaspoons grated orange peel |
1 teaspoon ground cinnamon |
1 teaspoon vanilla extract |
1/2 teaspoon salt |
1/2 teaspoon ground cloves |
1/4 teaspoon ground allspice |
ginger streusel: |
15 gingersnap cookies |
6 tablespoons butter, cubed |
1/2 cup sugar |
1/2 cup king arthur unbleached all-purpose flour |
topping: |
1/2 cup heavy whipping cream |
1/4 cup sugar |
1 tablespoon maple syrup |
Directions:
1. In a food processor, combine the flour, sugar and salt; cover and pulse to blend. Add the butter, soda and vinegar; cover and pulse until mixture resembles coarse crumbs.
2. While processing, gradually add water just until moist crumbs form. Shape into a disk; wrap in plastic wrap and refrigerate for 30 minutes or until easy to handle.
3. Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
4. In a large bowl, whisk the eggs, sweet potatoes, milk, sugar, brown sugar, butter, orange peel, cinnamon, vanilla, salt, cloves and allspice until blended. Pour into crust. Bake at 400° for 30 minutes.
5. Meanwhile, in a food processor, combine the cookies, butter, sugar and flour. Cover and pulse until coarse crumbs form; sprinkle over pie. Cover edges of pastry loosely with foil. Bake 15-20 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack.
6. In a small bowl, beat cream until it begins to thicken. Add sugar and maple syrup; beat until stiff peaks form. Serve with pie. Refrigerate leftovers. Yield: 8 servings.
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