Sliced Sweet Potato Pie

By [e-mail]

Ingredients

• (14.1 ounce) package refrigerated pie crusts
• 2 1/2 pounds small, slender sweet potatoes, peeled and cut into 1/8-inch to 1/4-inch rounds
• 1/2 cup granulated sugar
• 2 (4- x 1-inch) orange peel strips
• 1/2 cup light brown sugar, firmly packed
• 2 tablespoons all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon loosely packed orange zest
• 1/2 teaspoon table salt
• Streusel Topping

Preparation

Step 1

Preheat oven to 375°. Fit piecrust into a 9-inch deep-dish pie plate; fold edges under, and crimp. Bring potatoes, next 2 ingredients, and 1 cup water to a boil in a Dutch oven. Cover, reduce heat to medium, and simmer 6 minutes or until potatoes are just tender.

Transfer potatoes to a large colander, reserving cooking liquid. Rinse potatoes with cold water. Transfer cooking liquid and orange peel strips to a small saucepan, and bring to a boil over medium-high heat. Reduce heat to medium, and simmer, stirring occasionally, 10 to 12 minutes or until reduced to 1/4 cup. Reserve 2 tablespoons. potato-orange liquid; discard remaining liquid.

Transfer potatoes to a bowl; toss with brown sugar, next 4 ingredients, and reserved 2 tablespoon potato-orange liquid. Spoon into crust; sprinkle with streusel.

Bake at 375° for 1 hour and 5 minutes to 1 hour and 15 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Cool completely.