Orange Sweet Potato Pie with Ginger Streusel

Name: Orange Sweet Potato Pie with Ginger Streusel
Prep time: 50 min
Cook time: 45 min
Total time: 1 h 35 min
Yield: 8 servings.
Ingredients: 1-1/4 cups 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 large 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 zest; 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 all-purpose flour; TOPPING:; 1/2 cup heavy whipping cream; 1/4 cup sugar; 1 tablespoon maple syrup

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 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 large 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 zest
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 all-purpose flour
TOPPING:
1/2 cup heavy whipping cream
1/4 cup sugar
1 tablespoon maple syrup

Directions

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 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 zest, 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 in 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.