Harvest Pie

 

2

large sweet potatoes

2/3

cup brown sugar, packed

1/2

cup granulated sugar

2

tablespoons all-purpose flour

1/2

teaspoon salt

1/2

teaspoon ground cinnamon

1/8

teaspoon ground allspice

1/8

teaspoon ground cloves

1/8

teaspoon ground ginger

2

tablespoons dark molasses

3

large eggs

1

cup whipping cream

1/3

cup sweetened dried cranberries

1/3

cup hot water

1/4

cup all-purpose flour

1/4

cup firmly packed dark brown sugar

2

tablespoons butter, melted

3/4

cup pecans, coarsely chopped

1

Pillsbury® refrigerated pie crust, softened as directed on box

1

cup crushed gingersnaps (about 20)

1/2

cup pecans, coarsely ground

1/4

cup powdered sugar

2

tablespoons butter, melted

• 1 Heat oven to 400°F. Wash and pierce sweet potatoes. Place on rimmed baking sheet. Bake 1 hour to 1 hour 10 minutes. Remove from oven and let cool to room temperature, about 1 hour. Cut lengthwise in half; scoop out inside; discard skins. Mash sweet potatoes until no lumps remain.
• 2 Combine dried cranberries and hot water. Set aside until ready to put into the streusel.
• 3 Turn oven temperature down to 350°F.
• 4 Unroll and place crust into ungreased deep-dish 9-inch glass pie plate. Crimp edges. Combine remaining crust ingredients. Press in bottom and about 1/2 inch up side of pie crust. Bake 10 minutes. Remove from oven and let cool completely on cooling rack, about 30 minutes.
• 5 Beat all filling ingredients except molasses, eggs, cream and sweet potatoes together in large bowl with whisk. Beat in 1 1/2 cups mashed sweet potatoes, molasses and eggs. Beat in cream. Pour mixture into cooled crust. Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake about 40 minutes or until filling is set around edges.
• 6 Drain cranberries. Stir in remaining streusel ingredients. Gently sprinkle streusel around edge of crust. Bake for an additional 20 minutes or until set.
• 7 Remove from oven and let cool completely on cooling rack, about 3 hours.