It's got that tangy yet creamy thing going, highlighted by the gingersnap crust. It's a nice change from most citrus pies. And it won a blue ribbon at the state fair pie contest in the "Citrus" category!
Gingersnap Cookie Crumb Crust
1 ½ c. fine gingersnap cookie crumbs
6 T. unsalted butter, melted
3 ½ T. sugar
Pie Filling
1 cookie crumb crust, made with gingersnaps (see below)
¼ c. freshly squeezed orange juice (preferably from mandarin or clementine oranges)
1 pkg. unflavored powdered gelatin (2 ¼ t.)
½ c. granulated sugar
Dash salt (scant 1/8 t.)
¼ c. orange juice concentrate
½ c. fresh lemon juice
1 T. finely grated orange zest
4 egg yolks, lightly beaten
1 c. heavy cream
1/4 c. powdered sugar
½ t. vanilla
Optional Glaze
6 oz. frozen orange juice concentrate
2/3 c. sugar
1/3 c. water
2 T. light corn syrup
2 T. tapioca starch
Directions for the crust:
Directions for the filling:
Directions for the glaze:
Blend ingredients in a small saucepan, bring to a boil, then reduce heat and simmer for 8-10 minutes, stirring. Let cool to thicken, then drizzle a little bit over the top or on a serving plate under the slice of pie.
Baker’s note: this crust misture is a little more than you will need for a standard 9” pie plate and would do nicely for a deep-dish plate. If you use a standard 9” pie plate, you can leave out about 1-2 T. of the mixture.
Small wedges of candied orange slices make a nice decorative touch on top. I also used the extra gingersnap crust crumbs to sprinkle around on top.
Rebecca Jo Dakota
05. February, 2013 | #
Hi Anne,
I'm going to add an olive oil pie crust recipe to the "crusts" category of Pie Pals. Let me say, however, that I've never made...
Anne
23. January, 2013 | #
I would beinterested to learn how to make crust with organic flour, oil and other organic alternatives. Was butter the original...
Felicia Montoya
19. April, 2012 | #
Make sure to use sweetened condensed milk and NOT evaporated milk.