FRESH ORANGE PIE

[Dee]

FRESH ORANGE PIE

 

1 c. shredded coconut

1 c. pecans, crushed finely

2 tbsp. sugar

2 tbsp. flour

1/4 c. soft butter

 

Combine all ingredients and press on bottom and sides of 9 inch pie plate. Bake at 350 degrees for 10 minutes. Cool.

 

FILLING:

 

1/4 c. cornstarch

2 tbsp. sugar

1 1/2 c. orange juice

2/3 c. orange marmalade

1 tsp. vanilla

1/2 tsp. nutmeg

1 tsp. cinnamon

6 lg. oranges, peeled and sectioned, all membranes and seeds removed (navel oranges are best)

 

Dissolve the cornstarch in 1/4 cup of the orange juice. In a saucepan, mix remaining orange juice, sugar, marmalade, vanilla, cinnamon, and nutmeg. Heat and while constantly stirring, add orange juice and cornstarch mixture. Continue to cook until thickened. Remove from heat and add orange sections and gently mix. Pour into the cooled crust and refrigerate several hours. Top with sweetened whipped cream or Cool Whip.

 

FRESH ORANGE PIE

 

Dough for 1 crust

1 tsp. grated orange rind

4 c. orange segments (9 lg. navel oranges)

1/2 c. sugar

1 1/2 c. orange juice

1/8 tsp. salt

3 tbsp. cornstarch

3/4 tsp. vanilla

2/3 c. apricot preserves

1/2 c. toasted coconut (optional)

 

To dough, add orange rind. Bake at 425 degrees until done. Peel oranges and sections into segments. Squeeze membrane and reserve juice. Pour sugar over orange segments and let stand for 1/2 hour. Drain liquid from segments and add to reserved liquid, making 1 1/2 cups. Add orange juice, if necessary.

 

Place juice in double boiler with salt and cornstarch. Cook until thickened. Add vanilla. Let sauce cool to room temperature. Spread apricot preserves on cooked pie shell. Place orange slices on top of preserves. Pour cooled sauce over orange segments. Chill for at least 1 hour before serving. Garnish with coconut if desired. Delicious!