Taste of Home
Orange Sweet Potato Pie with Ginger Streusel
TOTAL TIME: Prep: 50 min. Bake: 45 min. + cooling
YIELD: 8 servings.
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
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1-1/4 cups all-purpose flour
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1 teaspoon sugar
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1/2 teaspoon salt
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1/2 cup butter, cubed
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1 tablespoon cold lemon-lime soda or ginger ale
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1 teaspoon white vinegar
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3 tablespoons ice water
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FILLING:
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3 large eggs
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2 pounds sweet potatoes, peeled, cooked and mashed
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1 can (5 ounces) evaporated milk
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3/4 cup sugar
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1/4 cup packed brown sugar
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1/4 cup butter, melted
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4 teaspoons grated orange zest
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1 teaspoon ground cinnamon
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1 teaspoon vanilla extract
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1/2 teaspoon salt
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1/2 teaspoon ground cloves
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1/4 teaspoon ground allspice
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GINGER STREUSEL:
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15 gingersnap cookies
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6 tablespoons butter, cubed
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1/2 cup sugar
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1/2 cup all-purpose flour
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TOPPING:
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1/2 cup heavy whipping cream
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1/4 cup sugar
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1 tablespoon maple syrup
Directions
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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.
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2.
While processing, gradually add water just until moist crumbs form. Shape into a disk; wrap in plastic and refrigerate for 30 minutes or until easy to handle.
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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.
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4.
In a large bowl, whisk the eggs, sweet potatoes, milk, sugar, brown sugar, butter, orange zest, cinnamon, vanilla, salt, cloves and allspice until blended. Pour into crust. Bake at 400° for 30 minutes.
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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 in the center comes out clean. Cool on a wire rack.
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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.
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