Sweet Potato Pie with Cranberry Walnut Topping

Ingredients:

• 900 g of sweet potatoes for 1.5 cups of mashed potatoes
• 55 g butter
• A pinch of salt
• 3 eggs
• 1/2 cup sugar
• 1 cup heavy cream
• 1 tbsp. l. grated orange zest
• 1 teaspoon ground cinnamon
• 1/2 tsp. grated nutmeg

Dough:

• 1 and 1/4 cups wheat flour, plus a little more for working with the dough
• 1 tbsp. sugar
• A pinch of salt
• 110 g cold butter, cut into small pieces
• 2 tablespoons ice water, plus more if needed
• 1 lightly beaten egg white

Topping:

• 1/2 cup pecans
• 1 pack (225 g) frozen cranberries
• 1 pack (65 g) almond cookies (about 12 pcs.)

Preparation:

1. Preheat oven to 190°C.
   
   Prick the sweet potatoes with a fork and roast until tender, about an hour. Remove from the oven and let cool just enough to avoid burning your hands.
   
   While the potatoes are baking, prepare the dough: In a large bowl, combine flour, sugar, and salt. Add butter and mix with a blender or your hands until the dough forms coarse crumbs.
   
   Add ice water and mix until the dough forms a ball, but it shouldn't be wet or sticky. Squeeze a small amount, and if the dough is crumbly, add more ice water, teaspoon at a time. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Lightly flour your work surface and rolling pin. Roll the dough into a 25cm (10in) circle. Press the dough firmly against the bottom and sides of the pan to ensure it adheres well. Trim any excess dough around the edges and pinch them to create a border. Place a piece of parchment paper on the dough and fill the base with dried beans or ceramic balls.
   
   Bake the pie crust until set, about 20 minutes. Remove the parchment and beans. Brush the bottom of the crust with beaten egg white.
3. While the base is cooling, prepare the filling: When the potatoes are cool enough to handle, peel them and puree the flesh in a food processor with 55g of butter and a pinch of salt. Set aside 1.5 cups of the puree in a bowl.
   
   In another bowl, beat the eggs and sugar until the sugar dissolves. Add the eggs to the sweet potatoes and mix well. Add the cream, orange zest, cinnamon, and nutmeg and mix well. Pour the mixture into the pie pan. Place the pan on a sturdy baking sheet to prevent splatter.
   
   Reduce the oven temperature to 160°C (325°F) and bake the pie until the filling has set but is still slightly jelly-like, about 40 minutes. Remove the pie from the oven and let it cool.
4. Meanwhile, place the nuts on a baking sheet and toast them along with the pie for about 10 minutes. Remove from the oven and let cool. Defrost the cranberries by placing them in a sieve over a bowl to catch the liquid.
   
   Place the cookies, nuts, and cranberries in a food processor and pulse several times to form large chunks. Sprinkle this mixture over the top of the cooled pie and serve immediately.