Shaker Orange Pie
By Nerissa England - Tiny Kitchen Co.
- Prep Time: 45 minutes
- Cook Time: 6 hours
Shaker Orange Pie
By Nerissa England - Tiny Kitchen Co.
Pie Crust
Directions
- Combine the flour, salt and sugar. Add the butter.
- Use a pastry cutter or mixer with beater attachment on low to work the butter into the flour, keeping some of the butter in pea-sized pieces.
- Mix together the water and vodka and slowly add to the flour/butter mixture. Gently stir by hand or a wooden spoon while keeping the pea-sized chunks of butter intact.
- When most of the flour is coming together, gently knead the dough into a ball. The dough should hold together when you pinch it, but you shouldn't have any on your fingers. If it is too dry, add a bit more water and re-mix. If it is too wet, add a bit more flour and re-mix.
- Wrap the dough in plastic and refrigerate for at least 2 hours, or overnight.
- When ready to prepare the pie, preheat the oven to 425 degrees F.
- Roll out on a well-floured surface. If the dough seems hard, let it sit at room temperature for about 10 - 15 minutes. This will prevent the edges from cracking too much. You still want the dough to be chilled, so the butter doesn’t get too soft.
- As you are rolling, you can round out the edges with your hands. This will help keep the circular shape and reduce cracking.
- Once you have it rolled out to about 1/8-inch-thick round, measure the dough to make sure it will fit the 12-inch pie plate. You can place the pie plate upside down over the dough and cut about two inches from the outside edge of the plate.
- Lift the dough over the plate and gently fit the crust into the plate. Crimp a design into the edge. If there is too much dough around the edges, trim a bit off and crimp. Prick bottom and sides of pie crust with a fork.
- Line pie crust with parchment paper and fill with pie weights or dried beans.
- Bake at 425 degrees F for 15 minutes. Remove weights and paper and bake for an additional 10 minutes.
- Remove from the oven and let sit until the filling is ready (instructions below).
- Once the filling is ready, combine whole eggs with reserved citrus syrup and corn starch in a bowl and beat on medium speed with an electric mixer until slightly fluffy.
- Stir orange segments into egg mixture. Pour into the pie shell and arrange orange pieces evenly. Top with the 5 reserved orange slices.
- Using a pastry brush, gently brush dough edges with egg wash mixture. Cover loosely with foil.
- Bake at 375 degrees F for 30 minutes. Remove foil and bake 30 more minutes or until set. Let cool completely on a wire rack before slicing (about 2 hours).
Pie Filling
Directions
- Grate 2 tablespoons of Navel orange zest. Thinly slice oranges crosswise. Set 5 slices to the side. Segment the remaining orange slices into sixths.
- Bring sugar, orange segments, orange slices, zest, and water to a boil in a medium saucepan over medium heat.
- Reduce heat to medium-low, and simmer for 1 hour or until oranges slices are translucent.
- Separate whole slices from segmented pieces and set aside.
- Drain the remaining fruit, reserving syrup. Remove from heat.