Blood orange Shaker pie
This blood orange Shaker pie is always a winner in The Riverford Field Kitchen. The pie (usually made with lemons) originates from the Shaker community – and this recipe has been adapted from the renowned version made by Tartine Bakery in San Francisco. It’s a very simple recipe to make at home, with only a few steps and minimal ingredients.
Macerating the oranges overnight breaks down the texture of the skin and takes away the bitterness. Once baked, the result is an orange curd sandwiched between two layers of rich pastry.
Be sure to let the pie cool before slicing, as the filling needs a bit of time to firm up. The slices will reheat nicely, and are really good finished with a dollop of crème fraîche.
Cook's notes
You could use ready-made shortcrust pastry instead of making your own if you’re short on time.
Ingredients
For the pasty:
- 250g curd cheese or cream cheese
- 250g soft butter
- 250g plain flour
For the pie:
- 2 blood oranges
- 280g sugar
- 5 eggs
- ¼ tsp salt
Method
-
Step 1
Slice the oranges as finely as you can, with their skin on, using a knife of mandoline. Mix the orange slices with the sugar in a bowl, cover, and leave to macerate overnight.
-
Step 2
To make the pastry, mix all the ingredients until you have a smooth dough, and chill before rolling. You can do this the night before baking if you wish.
-
Step 3
Line a tart case with pastry (you’ll need to make a lid for the pie too, so don’t use it all). Leave a little extra pastry around the top rim, about 1cm, to pinch together with the lid later. There is no need to blind bake with this recipe.
-
Step 4
Whisk the macerated oranges with four of the eggs and pour into your pastry base. Top with another sheet of pastry to make a lid. Work your way around the pie, pinching the lid and base together. Brush the top of the pie with a beaten egg. Sprinkle with a little sugar and bake at 160°C/Gas 3 for 1 hour.
-
Step 5
Remove from the oven and leave to cool, to allow the middle to firm up a little. Slice and serve on its own or with a dollop of crème fraîche.