In a medium sized bowl, add flour, sugar and salt and whisk together to combine.

Next add your butter cubes to flour and using your pastry cutter, cut the butter into the flour mixture until various sized crumbs appear.

Slowly add the cold water into the flour until a ball of dough forms. Start with ½ cup and add more water if you need it. Knead the dough quickly to bring it together. Don't worry if there is any flour left in the bowl.

Remove the dough from the bowl, cut into 2 sections and round into balls. Cover each ball tightly with plastic wrap and place in the refrigerator for 35-45 minutes to rest.

Add potatoes to a large pot with water and boil until just tender, not mushy though. Drain and allow the potatoes to cool to room temperature.

Next add sugar, cornstarch, salt, cinnamon, and nutmeg to a medium sized saucepan over medium heat. Next stir in the apricot nectar, hot orange juice, and orange zest and stir together then bring to a boil, stirring the entire time. Remove from the heat and add in vanilla extract and the butter.

Pour the mixture over the potatoes.

Preheat the oven to 350 degrees. Grease a 9x13 inch sized baking dish.

Remove dough from the fridge and add a bit of flour to a working surface or clean counter and place dough on it. Unwrap one ball of dough. Using a rolling pin, quickly roll dough out to about ⅓ inch thickness and place on the bottom and up sides of the greased dish.

Add the sweet potatoes on top of the crust.

Roll out the final dough ball and decorate the top of the sweet potato cobbler how you see fit with the dough.

Brush the top of the dough with egg wash then sprinkle lightly with ground cinnamon.

Bake for 30-35 minutes or until the crust is beautifully golden brown. Cool down and serve.