Orange-Sweet Potato Pie With Rosemary-Cornmeal Crust

Directions

1. 1
   Whisk together first 5 ingredients in a medium bowl until well blended.
2. 2
   Bake sweet potatoes at 400 on a baking sheet 50 to 55 minutes or until tender.
3. 3
   Cut butter into flour mixture with a pastry blender or fork until mixture resembles small peas and is crumbly.
4. 4
   Let stand 5 minutes.
5. 5
   Sprinkle cold water, 1 Tbsp. at a time, over surface of mixture in bowl; stir with a fork until dry ingredients are moistened.
6. 6
   Cut potatoes in half lengthwise; scoop out pulp into a bowl. Mash pulp. Discard skins.
7. 7
   Place dough on a plastic wrap-lined flat surface, and shape into a disc. Wrap in plastic wrap, and chill 30 minutes.
8. 8
   Whisk together eggs and granulated sugar until well blended.
9. 9
   Unwrap dough, and roll between 2 new sheets of lightly floured plastic wrap into a 12-inch circle. Fit into a 9-inch pie plate. Fold edges under, and crimp. Chill 30 minutes.
10. 10
    Add milk, next 6 ingredients, and sweet potato pulp, stirring until blended.
11. 11
    Preheat oven to 40
12. 12
    Pour mixture into Rosemary-Cornmeal Crust.
13. 13
    Bake crust 20 minutes, shielding edges with aluminum foil to prevent excessive browning. Cool completely on a wire rack (about 1 hour).
14. 14
    Bake at 400 for 20 minutes. Reduce heat to 325, and bake 20 to 25 minutes or until center is set.
15. 15
    Let cool completely on a wire rack (about 1 hour).
16. 16
    Kitchen Express: Substitute 1/2 (15-oz.) package refrigerated piecrusts for cornmeal crust ingredients. Unroll on a lightly floured surface.
17. 17
    Sprinkle with 1 Tbsp. plain white cornmeal and 2 tsp. chopped fresh rosemary. Lightly roll cornmeal and rosemary into crust. Fit into a 9-inch pie plate according to package directions. Fold edges under; crimp. Proceed as directed, beginning with Step