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1
Pastry: In a bowl, combine flour and salt.
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2
Using a pastry blender or a large fork, cut in lard and butter until mixture is crumbly.
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3
In a small bowl, whisk together ice water and egg, then stir a little more than half into flour mixture until blended into a dough (add more egg mixture if dough still looks too crumbly and does not hold together when pressed between your fingers).
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4
Divide dough in half and gently flatten each portion into a disk.
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5
Wrap separately in plastic wrap and refrigerate one disk for about 2 hours.
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6
(Freeze second disk for another use.
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7
Uncooked pastry can be frozen for up to 3 months if properly wrapped and sealed.)
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8
When youre ready to cook, preheat oven to 425F (220C).
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9
On a lightly floured surface, roll out dough to fit pie plate.
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10
Transfer to pie plate, trimming the edges.
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11
Set aside.
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12
Filling: Place sweet potatoes in a large saucepan and add cold water to barely cover.
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13
Cover loosely and bring to a boil over high heat.
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14
Reduce heat and cook for 15 to 20 minutes or until potatoes are just tender.
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15
Drain well.
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16
Transfer to a large bowl and let cool for 1 to 2 minutes.
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17
Using a potato masher, mash.
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18
Add brown sugar, granulated sugar, butter, cinnamon, salt, ginger and nutmeg and mash until blended.
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19
In a separate bowl, thoroughly whisk egg yolks.
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20
Using a wooden spoon, beat into mashed sweet potatoes along with orange zest, orange juice and cream until blended.
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21
In another bowl, using a handheld blender, beat egg whites until stiff peaks form.
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22
Using a rubber spatula, gently fold into sweet potato mixture (do not overmix), Scrape into pie shell, gently smoothing top.
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23
Bake in preheated oven for 12 minutes.
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24
Reduce oven temperature to 350F (180C) and bake for about 35 minutes or until filling is puffed, crust is golden and a tester inserted in center comes out clean.
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25
Remove from oven and let cool completely on a wire rack before serving.
