Shaker Citrus Pie

Total Time: 55 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 2 medium thin-skinned oranges, washed
• 1 lemon, washed
• 2 cups sugar
• all-purpose flour, for dusting
• pate, brisee
• 4 large eggs
• 1 large egg yolk
• 1 tablespoon heavy cream
• 2 cups fresh cranberries
• 2 tablespoons fresh orange juice
• 1 orange, zest of
• 1 cup sugar
• 1/4 tps. ground cinnamon
• 1/2 teaspoon pure vanilla extract

Recipe

• 1 cut oranges and lemon into paper-thin slices, and remove seeds. cut all but 4 slices of the lemon and 4 slices of the orange into eighths. place the rings and slices into a plastic container; add sugar, mix gently, and refrigerate overnight.
• 2 on a lightly floured surface, roll out dough to 1/8'-inch thick; drape over a 10-inch pie pan. create decorative edge as desired. refrigerate 30 minutes, or until chilled.
• 3 heat oven to 400°f drain fruit, reserving syrup. separate whole slices from cut pieces, and set aside.
• 4 combine whole eggs and citrus syrup in the bowl of an eletric mixer fitted with the paddle attachment; beat on medium high until pale yellow and fluffy, 5 minutes. remove from mixer; stir in orange and lemon eighths. pour into shell; top with reserved fruit slices.
• 5 in a small bowl, mix egg yolk and cream. using a pastry brush, gently brush dough edges with egg-yolk mixture. place pie on baking sheet; bake 15 minutes, then reduce heat to 350f; continue to bake 35-40 minutes more, until pie is set. let cool completely on a wire rack, 2-3 hours. serve with compote.
• 6 cranberry compote: combine all ingredients in a medium saucepan. place over medium-high heat and cook 7-10 minutes, stirring occasionally, until berries start to pop but are still whole. transfer to a bowl to cool; serve.