Sour Orange Pie

FROM OUR SHOP

If sour oranges are available, use 3/4 cup of strained sour orange juice in place of the lemon juice and orange juice concentrate. Minute Maid Original Frozen is our favorite orange juice concentrate. Depending on the brand, 5 ounces is between 80 and 90 animal crackers.

1. FOR THE CRUST: Adjust oven rack to middle position and heat oven to 325 degrees. Process crackers, sugar, and salt in food processor until finely ground, about 30 seconds. Add melted butter and pulse until combined, about 8 pulses. Transfer crumbs to 9-inch pie plate.

2. Using bottom of dry measuring cup, press crumbs firmly into bottom and up sides of pie plate. Bake crust until fragrant and beginning to brown, 12 to 14 minutes. Let cool completely, about 30 minutes.

3. FOR THE FILLING: Whisk all ingredients in bowl until fully combined. Pour filling into cooled crust.

4. Bake pie until center jiggles slightly when shaken, 15 to 17 minutes. Let cool completely. Refrigerate until fully chilled, at least 3 hours, or cover with greased plastic wrap and refrigerate for up to 24 hours.

5. FOR THE WHIPPED CREAM: Whisk cream, sugar, and orange zest in medium bowl until stiff peaks form, 2 to 4 minutes. Slice chilled pie and serve with whipped cream.

NO SOUR ORANGES? NO PROBLEM.

Since fresh sour oranges can be hard to find, we re-create their ultrasour, slightly bitter taste by combining fresh lemon juice with thawed frozen orange juice concentrate and bolstering the mixture with lots of orange zest and lemon zest.

To save eggs use 2 eggs plus one yolk

Optional cooking without crust

Cook in jelly jars in sous vide for 1 hour at 145°