Shaker Citrus Pie

15 ingredients
6 steps

Ingredients

  • 2 medium thin-skinned oranges, washed
  • 1 lemon, washed
  • 2 cups sugar
  • all-purpose flour, for dusting
  • pate, brisee
  • 4 large eggs
  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • CRANBERRY COMPOTE
  • 2 cups fresh cranberries
  • 2 tablespoons fresh orange juice
  • 1 orange, zest of
  • 1 cup sugar
  • 1/4 tps. ground cinnamon
  • 1/2 teaspoon pure vanilla extract

Directions

  1. 1
    Cut oranges and lemon into paper-thin slices, and remove seeds. Cut all but 4 slices of the lemon and 4 slices of the orange into eighths. Place the rings and slices into a plastic container; add sugar, mix gently, and refrigerate overnight.
  2. 2
    On a lightly floured surface, roll out dough to 1/8'-inch thick; drape over a 10-inch pie pan. Create decorative edge as desired. Refrigerate 30 minutes, or until chilled.
  3. 3
    Heat oven to 400°F Drain fruit, reserving syrup. Separate whole slices from cut pieces, and set aside.
  4. 4
    Combine whole eggs and citrus syrup in the bowl of an eletric mixer fitted with the paddle attachment; beat on medium high until pale yellow and fluffy, 5 minutes. Remove from mixer; stir in orange and lemon eighths. Pour into shell; top with reserved fruit slices.
  5. 5
    In a small bowl, mix egg yolk and cream. Using a pastry brush, gently brush dough edges with egg-yolk mixture. Place pie on baking sheet; bake 15 minutes, then reduce heat to 350F; continue to bake 35-40 minutes more, until pie is set. Let cool completely on a wire rack, 2-3 hours. Serve with compote.
  6. 6
    CRANBERRY COMPOTE: Combine all ingredients in a medium saucepan. Place over medium-high heat and cook 7-10 minutes, stirring occasionally, until berries start to pop but are still whole. Transfer to a bowl to cool; serve.

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