Ingredients
1-1/4 cups all-purpose flour1 teaspoon sugar1/2 teaspoon salt1/2 cup butter, cubed1 tablespoon cold lemon-lime soda or ginger ale1 teaspoon white vinegar3 tablespoons ice waterFILLING:3 large eggs2 pounds sweet potatoes, peeled, cooked and mashed1 can (5 ounces) evaporated milk3/4 cup sugar1/4 cup packed brown sugar1/4 cup butter, melted4 teaspoons grated orange zest1 teaspoon ground cinnamon1 teaspoon vanilla extract1/2 teaspoon salt1/2 teaspoon ground cloves1/4 teaspoon ground allspiceGINGER STREUSEL:15 gingersnap cookies6 tablespoons butter, cubed1/2 cup sugar1/2 cup all-purpose flourTOPPING:1/2 cup heavy whipping cream1/4 cup sugar1 tablespoon maple syrup
Preparation
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.
