Winner of the 'Merry Month of May' pie contest!  This recipe was created to use the Costa Rican sour oranges or 'mandarinas.'. They are very sour and are used in place of lemons.

Costa Rican Orange Blossom Pie

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  • Prep Time: one hour
  • Baking Time: 36 minutes
  • Serves: 8

Ingredients

Crust:

  • 1 1/4 cup flour
  • 1/2 cup granulated sugar
  • 1/4 tsp salt
  • 1 stick butter

Filling:

  • 3 large eggs
  • 1/2 cup granulated sugar
  • 2 tbsp all purpose flour
  • 2 tbsp heavy cream
  • 1 tsp orange zest
  • 1/4 cup sour orange juice (see note)
  • 1/8 tsp salt

Whipped cream for serving. 

Directions

Preheat oven to 350 degrees F

Crust:

1.  Mix flour, sugar and salt in food processor until combined. Add butter. Pulse until just combined with granular texture.

2.  Press into pie pan. Bake 20 minutes or until crust is golden brown.

Filling:

1.  While the crust is cooking, beat eggs, sugar, flour cream, zest, juice and salt until combined.

2.  When crust is cooked, pour filling immediately into hot pie crust and bake 16 minutes, or until filling is set.

3.  Allow to cool and refrigerate for at least four hours. Serve cold with fresh whipped cream.

Baker’s Notes and Tips and Tricks

This recipe uses Costa Rican sour oranges or "mandarinas". These may be available in your area as "bitter" oranges. If sour or "bitter" oranges are not available in your area, you can substitute half regular orange juice and half lemon juice.

Recipe Submitted By

Lenore, Costa Rica

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