Shaker Orange Pie
Recipe
Ingredients :
2 medium-size
oranges
2 cups sugar
1 cup water
1 1/2 cups
all-purpose flour
1/2 cup cold
unsalted butter, cut into small pieces
1 1/4 teaspoons
kosher salt, divided
1/4 cup ice-cold
water
Vegetable cooking
spray
1/2 (8-oz.)
package cream cheese, softened
1 teaspoon
vanilla extract
3 large eggs,
lightly beaten
2 tablespoons
cornstarch
2 tablespoons
fresh lemon juice
Step 1
Grate zest from
oranges to equal 2 Tbsp. Cut oranges in half lengthwise, and thinly slice.
Bring sugar, orange slices, zest, and 1 cup water to a boil in a medium
saucepan over medium heat. Reduce heat to medium-low, and simmer 1 hour or
until oranges are translucent. Remove from heat; cool completely.
Step 2
Meanwhile, pulse
flour, butter, and 1 tsp. salt in a food processor just until mixture resembles
coarse meal. With processor running, pour 1/4 cup ice-cold water through food
chute; pulse until dough forms a ball and pulls away from sides of bowl. Wrap
dough in plastic wrap. Chill 1 hour.
Step 3
Preheat oven to
425°. Remove dough from plastic wrap; roll into a 13-inch circle on a lightly
floured surface. Lightly grease a 9-inch pie plate with cooking spray. Fit
dough into prepared pie plate. Fold edges under, and crimp. Prick bottom and
sides of piecrust with a fork. Freeze 20 minutes. Line piecrust with aluminum
foil, and fill with pie weights or dried beans.
Step 4
Bake at 425° for
15 minutes. Remove weights and foil, and bake 10 minutes.
Step 5
Reduce oven
temperature to 375°. Beat cream cheese, vanilla, and remaining 1/4 tsp. salt at
medium speed with an electric mixer just until smooth. Spread mixture intoprepared crust.
Step 6
Whisk together
eggs and next 2 ingredients until smooth; stir into orange mixture. Pour over
cream cheese mixture in piecrust, and arrange oranges evenly. Cover loosely
with foil.
Step 7
Bake at 375° for
30 minutes. Remove foil, and bake 30 more minutes or until set. Cool completely
on a wire rack before slicing (about 1 hour).