This Shaker-style pie uses whole fruit, rind and all.

Shaker Citrus Pie

2  medium-sized thin-skinned or juice oranges, washed
1   lemon, washed
2  cups sugar
All-purpose flour, for dusting
1/2  recipe Pâté Brisée
4   large eggs
1   large egg yolk
1  tablespoon heavy cream
 Serve with  Cranberry Compote (see recipe below)

Cut oranges and lemon into paper-thin slices, and remove the 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.
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.
Heat oven to 400°. Drain fruit, reserving syrup. Separate whole slices from cut pieces, and set aside.
Combine whole eggs and citrus syrup in the bowl of an electric 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.
 In a small bowl, mix egg yolk and cream. Using a pastry brush, gently brush dough edges with egg-yolk mixture. Place pie on a baking sheet; bake 15 minutes, then reduce heat to 350°; continue to bake 35 to 40 minutes more, until pie is set. Let cool completely on a wire rack, 2 to 3 hours. Serve with Cranberry Compote.

Yield:    Serves 8

Pâté Brisée

Pâté brisée is the French version of classic pie or tart pastry. Pressing the dough into a disk rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.  (If you would like to go with a family-favorite pie dough instead, click here for Tootie’s family-favorite pie crust and feel free to use some shortening and some cold butter.  Whatever works for you.

2 1/2  cups all-purpose flour
1  teaspoon salt
1  teaspoon sugar
1  cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2  cup ice water

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

Yield:  Makes 1 double-crust or 2 single-crust 9- to 10-inch pies   

Cranberry Compote

2  cups fresh cranberries
3  tablespoons fresh orange juice   
Zest of 1/2 orange
1  cup sugar
1/4  teaspoon ground cinnamon
1/2  teaspoon pure vanilla extract

Combine all ingredients in a medium saucepan. Place over medium-high heat, and cook 7 to 10 minutes, stirring occasionally, until berries start to pop but are still whole. Transfer to a bowl to cool; serve.

Yield:  1 cup


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