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1
Heat the oven to 375 degrees F.
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2
Prick the sweet potatoes with a fork and bake them until they are soft, about 1 hour.
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3
Remove from the oven and set aside until they are cool enough to handle.
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4
While the potatoes are cooking make the pastry: combine the flour, sugar, and salt in a large mixing bowl.
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5
Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs.
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6
Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky.
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7
Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time.
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8
Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
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9
Sprinkle the counter and a rolling pin lightly with flour.
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10
Roll the dough out into a 10-inch circle.
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11
Carefully roll the dough up onto the pin and lay it inside a 9-inch pie pan.
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12
Press the dough firmly into the bottom and sides so it fits tightly.
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13
Trim the excess dough around the rim and pinch the edges to form a border.
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14
Place a piece of parchment paper over the crust and fill with uncooked beans or pie weights.
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15
Bake the pie crust until it sets, about 20 minutes.
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16
Remove the parchment and beans.
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17
Brush the bottom with the beaten egg white and set aside.
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18
While the crust is cooking make the filling: When cool enough to handle, peel the sweet potatoes and puree the pulp in a food processor with 1/2 stick butter and a pinch of salt.
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19
Measure 1 1/2 cups puree into a bowl.
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20
In another bowl beat the eggs and sugar until the sugar has melted.
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21
Add the eggs to the sweet potato puree and whisk well.
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22
Add the cream, orange zest, cinnamon, and nutmeg and stir well to combine.
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23
Pour the mixture into the pie shell.
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24
Place the pie pan on a sturdy cookie sheet to catch any spills.
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25
Lower the oven temperature to 325 degrees F and bake until the pie is set but still jiggles slightly, about 40 minutes.
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26
Remove from the oven and allow it to cool.
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27
Meanwhile, put the pecans on a baking sheet and bake them with the pie for about 10 minutes to toast them.
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28
Remove them from the oven and let them cool.
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29
Thaw the cranberries in a strainer set over a bowl to catch the liquid.
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30
Put the cookies, pecans, and cranberries into a food processor and pulse them a few times until they are coarsely chopped.
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31
Sprinkle the topping evenly over the cooled pie and serve immediately.
