Fresh Orange Pie

Name: Fresh Orange Pie
Ingredients: 1 pastry dough, for a 1-crust pie; 1 teaspoon grated orange zest; 9 large navel oranges; 1/2 cup sugar; 1/8 teaspoon salt; 3 tablespoons cornstarch; 3/4 teaspoon vanilla; 2/3 cup apricot jam; 1/2 cup toasted coconut

9 ingredients

5 steps

Ingredients

1 pastry dough, for a 1-crust pie
1 teaspoon grated orange zest
9 large navel oranges
1/2 cup sugar
1/8 teaspoon salt
3 tablespoons cornstarch
3/4 teaspoon vanilla
2/3 cup apricot jam
1/2 cup toasted coconut

Directions

1

Preheat oven to 425 degrees. Prepare dough for a 1-crust pie, adding grated orange zest. Line pie plate with pastry. Prick pastry with fork to prevent puffing during baking. Bake in preheated oven until golden, about 12 minutes; cool.
2

Meanwhile, peel oranges and section into segments. Squeeze membrane and reserve juice; you should have about 1 cup. Pour sugar over segments and let stand 1 hour. Drain liquid from segments, add to reserved juice to make 1-1/2 cups (add extra juice if necessary).
3

Place juice in a double boiler with salt and cornstarch. Cook until thickened. Add vanilla. Cool to room temperature.
4

Spread apricot jam on baked pie shell. Add orange segments, spreading over jam. Pour cooled sauce over orange segments. Chill at least 1 hour before serving.
5

To serve: garnish with toasted coconut.