Orange Sweet Potato Pie with Ginger Streusel

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.