Sliced Sweet Potato Pie

Ingredients

• 0.5 cup firmly brown sugar light packed
• 2 tablespoons flour all-purpose
• 0.5 cup granulated sugar 
• 2 strips orange peel (4- x 1-inch)
• 1 teaspoon orange zest loosely packed
• 2 teaspoons pumpkin pie spice 
• 14.1 oz piecrusts refrigerated
• 8 servings streusel topping 
• 2.5 pounds slender sweet potatoes peeled cut into 1/8-inch to 1/4-inch rounds
• 0.5 teaspoon salt 

Equipment

• bowl
• sauce pan
• oven
• aluminum foil
• dutch oven
• colander

Directions

1. Preheat oven to 37
2. Fit piecrust into a 9-inch deep-dish pie plate; fold edges under, and crimp. Bring potatoes, next 2 ingredients, and 1 cup water to a boil in a Dutch oven. Cover, reduce heat to medium, and simmer 6 minutes or until potatoes are just tender.
3. Transfer potatoes to a large colander, reserving cooking liquid. Rinse potatoes with cold water.
4. Transfer cooking liquid and orange peel strips to a small saucepan, and bring to a boil over medium-high heat. Reduce heat to medium, and simmer, stirring occasionally, 10 to 12 minutes or until reduced to 1/4 cup. Reserve 2 Tbsp. potato-orange liquid; discard remaining liquid.
5. Transfer potatoes to a bowl; toss with brown sugar, next 4 ingredients, and reserved 2 Tbsp. potato-orange liquid. Spoon into crust; sprinkle with streusel.
6. Bake at 375 for 1 hour and 5 minutes to 1 hour and 15 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Cool completely.