Orange Cream Pie

This is the perfect pie if you're craving both tangy and sweet flavors, as the sweetness of the filling will intensify the flavor of the oranges. The original recipe was for a tart but seeing as I don't own a tart pan (yet!) and this is a pie blog, I converted it into a pie. Let's get on with it!

Ingredients:

Crust

1 cup all purpose flour

1 tsp sugar

pinch salt

1/4 cup butter or shortening, chilled and cut into pieces

2 tbsp cold water

Filling

1 can (14 ounces) sweetened condensed milk

8 oz plain yogurt (low-fat or regular)

1/4 cup + 2 tbsp fresh lemon juice

1 tbsp grated orange zest

1 1/2 tsp unflavored gelatin

2 tbsp cold water

Topping

3 large navel oranges

Directions:

Start off my preheating your oven to 375℉ and stir together the flour, sugar, and salt. Combine with the butter and pulse in a food processor or mix in a stand mixer. It'll be ready when the mixture resembles fine crumbs. Continue mixing/pulsing and sprinkle the cold water over the mixture, a tablespoon at a time.

Gather into a ball and roll out onto a floured surface, making sure to get the dough wide enough to fit your pie plate. Once the dough is fitted into the pie plate, prick the bottom with a fork in several places.

Bake in the preheated oven until lightly browned, 12-15 minutes. Transfer to a wire rack to let it cool as you start to make the filling.

In a medium bowl, whisk together your sweetened condensed milk, yogurt, lemon juice, and orange zest.  

In a heat-proof bowl, sprinkle the gelatine over the two tablespoons of cold water and let it stand until it softens, about 3 minutes. Then set the bowl in a skillet or saucepan of simmering water and stir until the gelatin completely dissolves. Quickly whisk the gelatin into the filling and pour into the pie shell, making sure to even it out on top with a spatula. Refrigerate until the filling is firm, about one hour.

Meanwhile, peel your oranges and make sure to get as much of the bitter white skin off. Cut the oranges lengthwise in half. Place the flat side down on your cutting board and trim the skin on the spine of the slice, leaving the skin on the side opposite the flat side. 

Once the filling is set, arrange the slices, skin side down, in rings on top of the filling. Make sure to overlap each slice slightly. 

And there you have it! Your orange cream tart turned orange cream pie. Enjoy!