Shaker Orange Pie by Southern Living

 Shaker Orange Pie

This is the pie for you marmalade fans out there. Although the homemade pastry is well worth the effort, use a refrigerated piecrust if you want a shortcut.

Recipe Summary

Hands-On:

45 mins

Total:

5 hrs 30 mins

Yield:

Makes 8 servings

Ingredients

2 medium-size oranges

2 cups sugar

1 cup water

½ (8-oz.) package cream cheese, softened

1 teaspoon vanilla extract

3 large eggs, lightly beaten

2 tablespoons cornstarch

2 tablespoons fresh lemon juice

Pie Crust

1 ½ cups all-purpose flour

½ cup cold unsalted butter, cut into small pieces

1 ¼ teaspoons kosher salt, divided

¼ cup ice-cold water

Vegetable cooking spray

Directions

Step 1

Grate zest from oranges to equal 2 Tbsp. Cut oranges in half lengthwise, and thinly slice. Bring sugar, orange slices, zest, and 1 cup water to a boil in a medium saucepan over medium heat. Reduce heat to medium-low, and simmer 1 hour or until oranges are translucent. Remove from heat; cool completely.

Step 2

Meanwhile, pulse flour, butter, and 1 tsp. salt in a food processor just until mixture resembles coarse meal. With processor running, pour 1/4 cup ice-cold water through food chute; pulse until dough forms a ball and pulls away from sides of bowl. Wrap dough in plastic wrap. Chill 1 hour.

Step 3

Preheat oven to 425°. Remove dough from plastic wrap; roll into a 13-inch circle on a lightly floured surface. Lightly grease a 9-inch pie plate with cooking spray. Fit dough into prepared pie plate. Fold edges under, and crimp. Prick bottom and sides of piecrust with a fork. Freeze 20 minutes. Line piecrust with aluminum foil, and fill with pie weights or dried beans.

Step 4

Bake at 425° for 15 minutes. Remove weights and foil, and bake 10 minutes.

Step 5

Reduce oven temperature to 375°. Beat cream cheese, vanilla, and remaining 1/4 tsp. salt at medium speed with an electric mixer just until smooth. Spread mixture into prepared crust.

Step 6

Whisk together eggs and next 2 ingredients until smooth; stir into orange mixture. Pour over cream cheese mixture in piecrust, and arrange oranges evenly. Cover loosely with foil.

Step 7

Bake at 375° for 30 minutes. Remove foil, and bake 30 more minutes or until set. Cool completely on a wire rack before slicing (about 1 hour).