Rosemary-Cornmeal Crust:

• ¾  cup all-purpose flour
• ½  cup plain white cornmeal
• ¼  cup powdered sugar
• 2 teaspoons chopped fresh rosemary
• ¼  teaspoon salt
• ½  cup cold butter, cut into pieces
• ¼  cup very cold water

Orange Sweet Potato Filling:

• 1½  pounds sweet potatoes
• 3 large eggs
• ¾  cup granulated sugar
• 1 cup evaporated milk
• 3 tablespoons butter, melted
• 2 teaspoons orange zest
• 1 tablespoon fresh orange juice
• ½  teaspoon ground cinnamon
• ¼  teaspoon ground nutmeg
• 1½  teaspoons vanilla extract

1. Prepare Crust: Whisk together first 5 ingredients in a medium bowl until well blended. Cut butter into flour mixture with a pastry blender or fork until mixture resembles small peas and is crumbly.
2. Sprinkle cold water, 1 Tablespoon at a time, over surface of mixture in bowl; stir with a fork until dry ingredients are moistened. Place dough on a plastic wrap-lined flat surface, and shape into a disc. Wrap in plastic wrap, and chill 30 minutes.
3. 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.
4. Preheat oven to 400°. Bake crust 20 minutes, shielding edges with aluminum foil to prevent excessive browning. Cool completely on a wire rack (about 1 hour).
5. Meanwhile, prepare Filling: Bake sweet potatoes at 400° on a baking sheet 50 to 55 minutes or until tender. Let stand 5 minutes. Cut potatoes in half lengthwise; scoop out pulp into a bowl. Mash pulp. Discard skins.
6. Whisk together eggs and granulated sugar until well blended. Add milk, next 6 ingredients, and sweet potato pulp, stirring until blended. Pour mixture into Rosemary-Cornmeal Crust.
7. Bake at 400° for 20 minutes. Reduce heat to 325°, and bake 20 to 25 minutes or until center is set. Let cool completely on a wire rack (about 1 hour).

Yield:  Makes 8 servings