This recipe comes compliments of Edith’s Pie and Berkeley Farmers’ Market regular Chef Mike Raskin. It’s a great zero-waste recipe which uses every part of the gorgeous winter citrus at the markets right now.
- 1ea 9” pie crust, blind baked
- 1.5 lb naval oranges
- 1C+1Tbsp sugar
- 1tsp diamond crystal kosher salt
- 1.5 tsp flour
- ½ stick butter
- 4ea eggs
- Baking Sheet
- Mixing Bowl
- Rubber Spatula
- Cutting board
- Measuring Cups & Spoons
- For this recipe you will need 1 9” blind baked pie crust. We recommend Erin McDowell’s “All Buttah Pie Crust” recipe for a great video of how to make crust. She gives great instructions for blind baking as well.
- Once you have your crust together and par baked, preheat your oven to 350º (325º if using a convection oven).
- Thoroughly wash your oranges. Cut the stem and blossom ends off and discard, then cut it into quarters so you have 4 long triangular pieces.
- Then thinly slice the oranges into triangles. You’re looking for ⅛” to ¼” thick pieces.
- Remove any seeds and discard them. Then combine the orange pieces with the salt+sugar and let the sugar draw out some juices and sweeten the peels. Two hours is enough but overnight would be better.
- In a separate bowl combine the flour, melted butter, and eggs. Then fold this into the macerated oranges. Fill up your blind baked crust and place it on a baking sheet.
- Bake your pie in a 350º oven (325º if using convection) for 25-40 minutes, until the pie puffs up and when gently shaken moves as one.
- Let the pie cool fully before enjoying.
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