Sunny Orange Pie

Name: Sunny Orange Pie
Ingredients: 200 g flour; 100 g butter; 50 g sugar; 1 egg yolk + 2 tbsp cold water; 1 lemon; 3 oranges; 3 eggs + 1 egg white; 150 g sugar; 60 g starch; 60 g butter

A truly delicious pie made with a crumbly shortcrust pastry and a wonderfully creamy filling prepared from freshly squeezed orange and lemon juice. I already have a recipe for a very tasty Lemon Pie, and I used that as the foundation for this new orange pie. The method here is essentially the same — a mixture of citrus juice, zest, eggs, sugar, and starch is baked in a prepared pastry shell. The filling is similar to a custard, but instead of the usual milk base, it uses citrus juice. After baking, the center of the pie may still jiggle slightly like jello, but once it has cooled completely it slices beautifully. The flavor and aroma of this pie are bright and orange-forward, with just a hint of tartness. So if the lemon version of this pie seems too sour for you, I think you'll find this one much more to your liking.

Ingredients:

Crust:
200 g flour
100 g butter
50 g sugar
1 egg yolk + 2 tbsp cold water
Filling:
1 lemon
3 oranges
3 eggs + 1 egg white
150 g sugar
60 g starch
60 g butter

How to cook sunny orange pie

Make the crust. Cream the softened butter together with the sugar.

Add the egg yolk and water and mix to combine.

Add the flour in portions, stirring with a spoon each time. Then bring the dough together into a ball — don't overwork it.

Press the dough into a pan (mine is 22 cm in diameter). Spread it evenly across the bottom and press it up the sides to form a rim about 3–4 cm high. Refrigerate the pan for 30–60 minutes.

Make the filling. Zest the lemon by grating it on a fine grater (avoid the white pith). Do the same with 1 orange.

Juice the lemon and 2 oranges (you should end up with about 250 ml of juice).

Beat the eggs, egg white, and sugar with a mixer until foamy. If your oranges are on the tart side, feel free to add more sugar than the recipe calls for.

Add the lemon and orange zest, pour in the juice, and beat briefly to combine.

Add the starch and the melted and cooled butter (I melt mine in the microwave) and beat to combine.

Remove the chilled pastry shell from the refrigerator and pour in the filling. Bake in an oven preheated to 180°C for approximately 35–45 minutes. The center of the finished pie may still jiggle slightly like jello — that's normal.

Let the pie cool completely.

Peel the remaining third orange, removing both the outer skin and the white pith underneath. Then, holding the orange in one hand, carefully cut the segments free from the membranes (I sliced each segment in half).