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.
Ingredients:
- 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
Equipment:
- Baking Sheet
- Mixing Bowl
- Whisk
- Rubber Spatula
- Cutting board
- Knife
- Measuring Cups & Spoons
Procedure:
- 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.
For more seasonal market recipes be sure to sign up for our Farmers’ Market Newsletter, Ripe Now.
(You can read the archives here.)
See who’s at the markets this week and what Ecology Center events are coming up.
