Orange Marmalade Pie
From Zacqary 11 years ago
- 50 minutes to make
- Serves 1 pie
Unlike most orange-flavored pies, this one uses the whole fruit. Adding peel gives it a unique sweet and bitter flavor. Navel oranges recommended because they're seedless and easy to work with, but any citrus fruit will work.
Ingredients
Filling
- 3 large navel oranges shopping list
- 1 cup sugar shopping list
- 1/2 cup cornstarch shopping list
- 1 tablespoon water shopping list
Crust and topping
- 2 pie crusts shopping list
- 1 tbsp confectioner's sugar shopping list
- 1/2 tsp cinnamon shopping list
- 1/2 tsp nutmeg shopping list
How to make it
Filling
- Mix sugar, cornstarch, and water in a bowl.
- Peel the oranges and separate the segments.
- Take about 1/2 of an orange peel and dice it. Use more peel for a more bitter flavor, less for a sweeter flavor.
- Combine orange segments, orange peel, and sugar mixture in a large pot. Bring to a boil, stirring occasionally. The orange segments will be surrounded by a milky-white liquid.
- Reduce heat to a simmer and keep stirring. Let simmer until the milky-white liquid turns a creamy orange, about 10 minutes.
Pie
- Pour filling into the bottom crust and let cool for about 5-10 minutes.
- Preheat oven to 375.
- Mix confectioner's sugar, cinnamon, and nutmeg. Sprinkle half of this mixture over the pie filling.
- Cover the pie with the top crust, and sprinkle the rest of the confectioner's sugar mixture over the top.
- Bake for about 30-35 minutes until crust is golden brown.
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