We’re celebrating Pie Day (3.14) with a special guest post from one of our favorite bakers and bloggers, Kate McDermott, of Art of the Pie.
SHAKER BLOOD ORANGE PIE
For one 9” Le Creuset Stoneware Pie Dish or makes enough filling for four 5” Le Creuset Petite Pie Dishes.
What better way to balance out snowy days than with a pie that sings of bright days ahead. It’s better-known sister, Shaker Lemon, is like a glass of freshly made lemonade but when made with oranges a Shaker Blood Orange Pie is reminiscent of the smoother taste of orange sherbet. Adding one half lemon gives it just the right amount of zing.
As the entire fruit, rind and all, is used in this pie, some find its marmalade texture different than anything they’ve had before. If this is not your cup of tea, or piece of pie in this instance, slice the fruit with a sharp knife or mandolin, and then finely chop before covering with sugar.
The pie may be made with or without a top crust. To serve, place thin slices of orange on top, and serve with a bit of cream fraiche.
1 recipe for double crust pie pastry
2 small blood oranges + 1 more for decoration
1/2 lemon (thin skinned is best)
2 cups sugar
4 large eggs
small pinch of salt
tiny pinch of nutmeg (optional)
Slice the oranges and lemon as thin as possible.
Place in bowl with 2 cups of sugar. Mix with spoon, cover, and let sit overnight in refrigerator.
Put the orange/lemon/sugar mixture in a fine mesh sieve over a bowl and let the juice drip through.
Combine the juice and eggs, salt and nutmeg (optional), and beat with a hand held mixer until light colored about 3 minutes.
Add the remaining orange/lemon/sugar solids, mix again until well combined, and set aside.
Roll out bottom crust and place in pie pan pour in filling.
If using top crust, roll out, cover seal and crimp edges. Then brush lightly with egg white wash, sprinkle with sugar and cut a few vents.
Bake at 450 for 15 minutes and then reduce the heat to 375 for about 25 minutes more.
Cool completely and serve.
Note: If making without a top crust, loosely cover with a piece of foil when the filling is a tan color, and continue baking until the filling jiggles slightly in the middle. It will continue to firm up as it cools. If
© 2014 · Kate McDermott · Art of the Pie ™