Inspired by Denise Saade's winning pie at the 2013 state fair of Texas, this creamy custard pie gets plenty of flavor from sugared orange slices.
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Yields: 8 - 10 serving(s)
Prep Time: 25 mins
Total Time: 1 hr 40 mins
Ingredients
Save Recipe- 1/2
recipe (1 disk) Basic Pie Dough
- 1 1/2 c.
sugar
- 3 tbsp.
plain yellow cornmeal
- 1/4 tsp.
salt
- 4
large eggs, lightly beaten
- 1/3 c.
buttermilk
- 1 1/2 tsp.
vanilla extract
- 1 1/2 tsp.
orange zest
- 2 tbsp.
fresh orange juice
- 2 tbsp.
melted butter, cooled slightly
Candied Orange Slices
Directions
- Step 1Roll out half the dough (one disk) on a lightly floured sheet of parchment paper to 1/4-inch thickness (about a 12-inch circle). Fit into a 9-inch pie plate, crimping edges as desired. Refrigerate 30 minutes to 1 hour.
- Step 2Preheat oven to 325°F.
- Step 3Whisk together sugar, cornmeal, and salt in a medium mixing bowl. Whisk together eggs, buttermilk, and next 4 ingredients in a medium mixing bowl. Add egg mixture to dry ingredients, stirring until well combined. Pour mixture into prepared crust.
- Step 4Bake at 325°F for 45 to 50 minutes or just until filling is set and center jiggles slightly when gently shaken.
- Step 5Cool completely on a wire rack. Top with candied orange slices.
- Step 6Bring sugar and water to a boil in a large saucepan over medium heat. Add orange slices and reduce heat to low. Simmer, flipping occasionally, until oranges are translucent but hold their shape, about 30 minutes.
- Step 7Set a wire rack over a baking sheet. Gently transfer oranges onto rack in a singe layer. Let stand until dry and slightly firm, about 9 hours. Note: The leftover liquid is great to sweeten iced tea.
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