I think I’ll be making this pie for Thanksgiving this year. I’m sure it’ll be a major hit. Or, perhaps we will have it for Christmas and Easter. Ah shucks, I’ll probably make it for all of the holidays. Why not? It’s absolutely delicious and very easy to make.
You won’t believe the robust flavor in this pie. Wow!
Ingredients
Filling
3 large navel oranges
1 cup Domino sugar
1/2 cup Argo cornstarch
1 tablespoon water
Crust and topping
2 Pillsbury pie crusts
1 tbsp Domino confectioner’s sugar
1/2 tsp McCormick cinnamon
1/2 tsp McCormick nutmeg
Instructions
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.
*Optional* As a garnish, place sliced oranges on top of the pie and sprinkle with powdered sugar.
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Quick Tip: Serve this pie with a scoop of your favorite ice cream.