A unique, fresh, and yummy tasting orange pie! You’ll be glad you tried it!
A couple of weeks ago, I posted a recipe for Chocolate Orange Cardamom Cookies and mentioned that I wanted to try some new recipes using oranges! So, I present… Orange Pie!
Hubs thought I was nuts when I came home with a sack full of oranges and announced I was going to be making an orange pie.
“I’ve never even heard of orange pie,” he said.
“Yea, I’m gonna make it up,” I said.
And that’s how this orange pie recipe was born. So what does it taste like? Think Orange Creamsicle. Sort of like a Key Lime Pie but with oranges instead of limes. The orange gives it the perfect amount of subtle flavor.
For this pie, we need to blind bake the pie crust. What the heck does blind baking a pie crust mean?
Blind Baking A Pie Crust
Blind baking a pie crust is just partially or completely baking a pie crust before adding the filling. If your pie filling is unbaked the crust will be fully blind baked before the filling is added. If the filling of your pie requires a shorter baking time than the crust then the recipe would likely call for the crust to be partially blind baked.
So what’s the deal? Why can’t we just toss the crust in the oven and call it done? Why all these special names and weights?
The problem is if we just put the pie crust in the oven, the steam released by the melting fat which causes all that delicious flakiness we want in a crust will also cause the crust to puff up and the sides of the crust to slide down. It won’t be cute and it will be hard to add the filling afterward. No good.
The solution is lining the crust with parchment paper or aluminum foil and adding pie weights to keep the crust in place. If you don’t have pie weights you can also use dry beans. Once the crust is golden and set on the edges you can remove the weights and continue baking a little bit longer so the bottom of the crust gets done. The required baking time once you remove the weights depends on if you are partially or fully baking the pie crust.
Back to the Orange Pie…
We will be partially blind baking the crust for this pie. I like to add about a teaspoon of cardamom to the pie crust. I love the cardamom flavor with the orange flavor of the pie filling. The crust is blind baked for around thirty minutes before the filling is added and then the pie is baked again for another 20 minutes.
The filling for this pie is fresh squeezed orange juice, orange zest, sweetened condensed milk, some egg yolks and a bit of lemon juice. The lemon juice adds some tanginess to the flavor. The lemon juice slightly tones down the sweetness of the oranges and the sweetened condensed milk.
Homemade whipped cream is used as the topping for this pie. If you have only ever tasted store bought whipped cream you really need to stop what you’re doing, go make a batch of fresh homemade whipped cream and report back because it is so. good. I went on and on about how good it is over here too if you really want to know how I feel about.
Finally, finish off the pie with some fresh orange zest! And that’s all there is to it! Not too bad, right?
I love the taste of this unique little pie. It has just the right amount of flavor and sweetness.
Let me know in the comments what you think if you try this one out!
For the Crust
- 1 1/3 cup all-purpose flour (167 grams)
- 1 tsp cardamom
- 1 tbsp granulated sugar
- Pinch of salt
- 6 tbsp unsalted butter (86 grams)
- 2 tbsp + 2 tsp shortening (33 grams)
- 2 tbsp + 2 tsp ice water (40 mL)
For the Filling
- 14 oz can sweetened condensed milk
- 1/2 cup pure orange juice (60 mL)
- 4 egg yolks
- 2 tbsp lemon juice
- zest of one orange
For the Topping
- 1 cup heavy cream (250 mL)
- 1/4 cup confectioners' sugar (30 grams)
- 2 tsp vanilla extract
For the Crust
- In a medium bowl, whisk together flour, cardamom, sugar, and salt.
- Add butter and shortening, and using a pastry blender or your fingers, rub the butter and flour together until you have small pieces of fat and some larger pea-sized pieces.
- Add ice water and combine with a spatula just until the mixture comes together.
- Shape the dough into a disc, wrap in plastic wrap, and chill in the fridge for about 30 minutes.
- Gently roll out the pie dough disc into a 12-inch diameter circle and place in nine-inch pie pan. Chill in fridge for 15 minutes.
- Use a fork to poke multiple holes in the bottom of the crust. Cover crust with parchment paper or aluminum foil and fill with pie weights.
- Place on baking sheet and bake at 400 degrees for 15 minutes. Remove pie weights and bake for another 15 minutes. Allow to cool.
For the Filling
- Mix together sweetened condensed milk, orange juice, egg yolks, lemon juice, and orange zest.
- Pour into partially baked pie crust. Place back on baking sheet and bake for another 20 minutes at 350 degrees.
For the Topping
- Combine cream, sugar and vanilla in mixing bowl. Whip with whisk attachment on medium speed for about 3 minutes.
- Top pie with whipped cream and orange zest.