Orange Sweet Potato Pie With Ginger Streusel

  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 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 zest, cinnamon, vanilla, salt, cloves and allspice until blended. Pour into crust. Bake at 400u0b0 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 in 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.

flour, sugar, salt, butter, lemonlime soda, white vinegar, water, eggs, sweet potatoes, milk, sugar, brown sugar, butter, orange zest, ground cinnamon, vanilla, salt, ground cloves, ground allspice, cookies, butter, sugar, allpurpose, heavy whipping cream, sugar, maple syrup

Taken from www.tasteofhome.com/recipes/orange-sweet-potato-pie-with-ginger-streusel/ (may not work)

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