Shaker Citrus Pie

Directions

1. 1
   Cut oranges and lemon into paper-thin slices, and remove seeds.
2. 2
   Julienne 4 of the orange slices and 4 lemon slices; reserve remaining slices.
3. 3
   Place all (including reserved slices) into a glass or other nonreactive container, add sugar, toss gently, and refrigerate overnight.
4. 4
   On a lightly floured surface, roll out dough 1/8 inch thick; fit into 10-inch pie plate.
5. 5
   Trim excess dough, and crimp edge as desired.
6. 6
   Refrigerate or freeze until firm, about 30 minutes.
7. 7
   Preheat oven to 400F.
8. 8
   Drain fruit over a bowl, reserving syrup; separate whole slices from julienned.
9. 9
   With an electric mixer on medium-high speed, beat whole eggs and citrus syrup until pale yellow and fluffy, about 5 minutes.
10. 10
    Remove bowl from mixer; stir in julienned orange and lemon.
11. 11
    Pour into chilled pie shell; top with reserved fruit slices.
12. 12
    In a small bowl, whisk together egg yolk and cream; gently brush over edges of dough.
13. 13
    Place pie plate on a parchment-lined rimmed baking sheet and bake 15 minutes.
14. 14
    Reduce heat to 350F; bake, until filling is set, 35 to 40 minutes more.
15. 15
    Let pie cool completely on a wire rack, 2 to 3 hours.
16. 16
    Serve pie with compote, if desired.