• 15 Ratings

This Shaker-style citrus-infused pie uses the whole fruit, rind and all for an extra punch of flavor.



Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

To get the best flavor, choose lemons and oranges with very thin skin.


15 Ratings
  • 5 star values: 0
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 6
  • 1 star values: 0