A delicious combination of creamy and tangy, this orange pie is sure to become a favorite. The filling is complemented by a layer of candied orange slices on top, with the added punch of cinnamon, and a secret lemon kiss to the crust, for a luscious taste experience.
Course Dessert, Side Dish, Snack
- 3 cups all-purpose flour
- 2 teaspoons salt
- 2 tablespoons sugar
- 1 1/2 cups butter cut into small pieces
- 1 lemon zest & juice
- 1 cup cold water
- 1 orange thinly sliced
- 1/2 cup sugar
- 1 cinnamon stick
- 1 cup fine sugar
- 3 eggs
- 2 oranges zest & juice
- 2 tablespoons unsalted butter melted
Crust: 2 Hours Before
Measure the flour, lemon zest, sugar and salt in a bowl, and toss to combine.
Cut in the butter with two knives, or a pastry attachment on your food processor. Work the butter into the flour until the texture is grainy and coarse, with the largest grains about the size of a pea.
Mix the lemon juice and ice cold water, and add little by little, working it into the dough until it holds together, and is pliable enough to roll, but not sticky.
Knead the dough on a clean floured surface for about 10 minutes.
Gather the dough into a ball, wrap with plastic, and place in the fridge for at least 2 hours. You can also leave it overnight.
When it’s ready, preheat the oven to 425 °F.
Roll the dough onto a floured surface. You can adjust the consistency with a little more water, or flour, as needed.
Roll to a circle that will fit with your 10- or 12-inch pie pan, including the bottom and about an inch up the side. This will be a flat pie, like a flan.
Line the pie plate with parchment paper, and place the pastry round in the pan, crimping the edges.
Bake at 425 °F for about 15 to 20 minutes, until just barely set, but not browned.
Topping: 1 Hour Before
Place the sliced orange with 1/2 cup sugar and 1 cinnamon stick in a large saucepan, and cover with water.
Bring to a simmer over a medium setting. Cover and reduce the heat once it boils, and allow it to simmer for about 1 hour.
The orange slices should be translucent at that point.
Remove from the heat, and drain the fruit slices. Discard the cinnamon stick, and reserve any syrup that is left.
Preheat the oven to 375 °F.
Add the sugar and eggs to a bowl, and beat together thoroughly.
Add the orange juice and zest, and the melted butter as you continue to beat.
Add 1 tablespoon or so of any syrup that’s left over from the orange slice topping. Beat until smooth.
Pour into the pie shell and bake for about 20 minutes. Turn the oven down to 325 °F, and arrange the orange slices you’ve cooked earlier on top. Drizzle with the remaining syrup, and bake for another 10 minutes, until set.
Allow the pie to cool on a wire rack for about 20 minutes, and then refrigerate for 4 hours, or overnight, before serving.
Oprtional: Decorate the outer rim of the pie with blueberries.
Note: Be sure the butter for the crust is cut into small pieces and chilled (not room temperature) before you begin.