BLOOD ORANGE AND MEYER LEMON SUNSET CITRUS PIE

blood orange and meyer lemon sunset citrus pie image

How to make blood orange and meyer lemon sunset citrus pie

Provided by @MakeItYours

Number Of Ingredients 8

Ingredients

this is probably the best pie i have ever made, but that's not saying a whole lot.
the recipe is a combination of my mom's orange marmalade pie, and a shaker lemon pie. the marmalade pie has been a frequent staple during the holidays since i was a kid. there's something about the fresh, crisp, clean citrus in the winter; it's
the recipe uses blood oranges and meyer lemons; i have no idea why anyone would use anything other than blood oranges and meyer lemons when available; the color and flavor are superior. i'm game for any recipe that uses citrus rind, i might try som
the oranges and lemons are prepared separately, then combined in the shell and baked. i prepare the different parts and let them rest overnight, but you could start it in the morning and bake in the afternoon. it's important to let the lemons soak
TART CRUST
this recipe makes a very flaky crust, and it's pretty easy. the trick to making good pastry, i think, is really cold butter. when i make scones, i use frozen butter. the thermostat in my refrigerator is busted, so my butter is pretty much frozen an
measure 3 cups flour into a bowl. dissolve 1/2 t of sea salt in 2/3 cups very cold water and set aside.
cut 2 sticks of unsalted butter, and 4 T of vegetable shortening into very small chunks and toss in the flour mixture, breaking up the clumps of cubes and coating them with flour. with your cold hands, reach in and grab the chunks of butter, and squi

Steps:

the mixture should look combined, but with the large flakes of butter. do not over- mix, or your dough will not be flaky, nor will it be tender. drizzle in the water and salt mixture a little at a time, quickly tossing with a fork. i like to use a big serving fork. when it is combined but still rough, let it rest for a minute to allow the water to be absorbed by the flour, then shape the mass into two discs, wrap, and refrigerate.
CITRUS FILLING
with a sharp peeler [oxo makes the absolute best peeler], peel zest from two blood oranges. take a very sharp knife, cut off the ends to make the orange stable on the cutting board, then carefully cut off the white pithy part of the peel just inside the membrane, leaving as much of the flesh as possible.
over a pan, run a sharp knife down beside the membranes that separate each section and remove the sections. squeeze excess juice out of the remaining orange flesh into the pan.
chop orange zest into tiny 1/16″ slices and add it to the pan. simmer the zest, sections, and juice until the liquid [not everything] is reduced to about 1/2 cup. stir in 1/2 cup of sugar and 3T of triple sec and let rest until cool [i left it overnight].
trim off the stem end of the two meyer lemons, then with a peeler, peel the zest off the other end, about an inch from the top. this keeps your fingers from slipping while you slice. cut the lemons in half lengthwise, and with the flesh side down, slice them as thin as possible. it helps if the lemons are very cold [which mine are because, as previously stated, my thermometer is busted on my fridge]. chop the zest from the end as you did with oranges, and add the lemon slices and chopped zest in a non-reactive bowl with 2 cups of sugar. cover and let sit overnight.
the next morning, roll out one of the tart dough disks to a thickness of about 1/4″, and place in the bottom of a 10″ pie pan or tart pan with removable bottom. make sure the tart dough extends a bit beyond the edge of the top, as you will be adhering a top crust.
mix 1 t cornstarch into the orange mixture and distribute orange pieces and liquid evenly around the bottom. beat together 4 eggs plus 2 egg yolks and 1/2 t salt. whisk in the sugar and liquid from the lemons. pour about 1/2 cup of the egg and sugar mixture over the orange layer.
carefully lay lemon slices evenly on the top, trying not to disturb the orange layer. check that any leftover seeds are removed. spoon the remainder of the egg mixture over the lemons; going from outside [near crust] to inside.
beat two egg yolks with 2 T of heavy cream. brush around edge of bottom crust. roll out the second crust and lay over the top. press around edges to adhere, then crimp around the edges as you would do regularly for a pie. sprinkle with a semi- coarse sugar, and cut vent holes in the top of the pie. place a large piece of foil on the rack below the pie [not under the pan]. bake in a preheated 350 degree oven for about 45 minutes. set a timer for 30 minutes and check.
this pie must cool completely before it is cut so that it will properly set up. i can never resist having a warm slice and wreck it every time. try and show restraint...