Shaker Citrus Pie
This Shaker-style pie uses the whole fruit, rind and all. To get the best flavor, choose lemons and oranges with very thin skin.
Martha Stewart Living, November 1996
- 2 thin-skinned or juice medium-sized oranges, washed
- 1 lemon, washed
- 2 cups sugar
- All-purpose flour, for dusting
- 1/2 recipe Pate Brisee (Pie Dough) Pate Brisee (http://www.marthastewart.com/254603/pate-brisee-pie-dough)
- 4 large eggs
- 1 large egg yolk
- 1 tablespoon heavy cream
- Cranberry Compote (http://www.marthastewart.com/261218/cranberry-compote)
- Cut oranges and lemon into paper-thin slices, and remove the seeds. Cut all but 4 slices of the lemon and 4 slices of the orange into eighths. Place the rings and slices into a plastic container; add sugar, mix gently, and refrigerate overnight.
- On a lightly floured surface, roll out dough to 1/8 inch thick; drape over a 10-inch pie pan. Create decorative edge as desired. Refrigerate 30 minutes, or until chilled.
- Heat oven to 400 degrees. Drain fruit, reserving syrup. Separate whole slices from cut pieces, and set aside.
- Combine whole eggs and citrus syrup in the bowl of an electric mixer fitted with the paddle attachment; beat on medium high until pale yellow and fluffy, 5 minutes. Remove from mixer; stir in orange and lemon eighths. Pour into shell; top with reserved fruit slices.
- In a small bowl, mix egg yolk and cream. Using a pastry brush, gently brush dough edges with egg-yolk mixture. Place pie on a baking sheet; bake 15 minutes, then reduce heat to 350 degrees. continue to bake 35 to 40 minutes more, until pie is set. Let cool completely on a wire rack, 2 to 3 hours. Serve with compote.
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