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Orange Sweet Potato Pie with Ginger Streusel

 Orange Sweet Potato Pie with Ginger Streusel
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
8 ServingsPrep: 50 min. Bake: 45 min. + cooling


  • 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
  • 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

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Orange Sweet Potato Pie with Ginger Streusel (continued)

Ingredients (continued)

  • 15 gingersnap cookies
  • 6 tablespoons butter, cubed
  • 1/2 cup sugar
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup heavy whipping cream
  • 1/4 cup sugar
  • 1 tablespoon maple syrup


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.