Fresh Orange Pie
Source of Recipe
Sunday Dinner
List of Ingredients
4 large seedless oranges
1 tablespoon lemon juice
1 cup sugar
1/2 cup flour
Dash of salt
1 unbaked 10-inch pie crust
Crumb topping:
1/2 cup flour
1/4 cup sugar
Dash of salt
2 tablespoons unsalted butter
Recipe
Heat oven to 400 degrees. Remove rind from one orange, using a
microplane or grater. Set rind aside. Completely peel all 4 oranges.
The
easiest way to do this is to slice a piece off each end, then, making
several swipes, carve down and around the curve of the orange, cutting
off
the rind and the thin white membrane that attaches the rind to the
flesh.
You will be left with juicy globes. Cut the globes in half vertically,
and
slice the orange thinly into half moons. Place slices in large mixing
bowl.
After you slice all oranges, tilt bowl and pour out any extra juice
(drink
it!). To orange slices, add saved rind, lemon juice, sugar, flour and
salt.
Pour into prepared pie crust.
Make crumb topping: In a small bowl, combine flour, sugar and salt.
Cut in butter with pastry cutter or a fork, until mixture turns into
crumbs.
Sprinkle crumbs on top of oranges in pie shell, and bake for 45
minutes.
Remove from oven, cool to room temperature and serve. Makes 8
servings.
Ingredient note: I use prepared Pillsbury pie crusts sold in a red box
in the refrigerated section near the butter, usually. They are rolled
out
flat, and then folded in quarters, and have the best flavor of all the
bought crusts, in my opinion.
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