Ingredients
- 1 9-inch blind baked pie shell
- 5 medium blood oranges you can also use regular oranges
- 1 lemon meyer or regular
- 1 1/2 cups sugar
- 2 tsp vanilla extract
- 1/4 cup orange liqueur or lemon juice
- Cinnamon stick optional
- Whole star anise optional
- 5 eggs
- 1/4 tsp salt
Instructions
- Prepare pie dough and blind bake in a 9-inch pie dish.
- Preheat oven to 325°F.
- Wash the oranges and lemon. Use a mandolin or very sharp knife to cut all of the fruit into 1/8-inch-thick rings. Separate out about 20 of the best-looking blood orange rings and set aside. Chop the remaining fruit into small pieces. Place the chopped fruit into an 8-inch-square baking dish, cover with 3/4 of the sugar, vanilla, orange liqueur, cinnamon stick, and star anise. Place the reserved orange rings over the top and then sprinkle with the remaining sugar.
- Cover loosely with foil and bake for about 30 minutes or until the fruit softens. Depending on the fruit, this can take up to an hour.
- Allow the baked fruit to cool so that you can handle the dish comfortably, about an hour. You can keep the baked and cooled fruit covered in the refrigerator for a few days.
- Once you are ready to bake the pie, preheat oven to 325°F.
- Remove the orange rings from the dish. In a medium bowl, whisk together the eggs and salt. Whisk the chopped fruit mixture into the eggs. Pour into the blind baked pie shell. Arrange the orange rings over the top of the pie.
- Bake for about 30 minutes or until the filling is set and lightly caramelized. Cool completely for a few hours. Serve at room temperature or chilled.
Notes
Gluten-free option: You can also bake it without any pastry as a gluten-free pudding.
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