Navel Orange Shaker Pie | Ecology Center – GWC Mag

This recipe comes compliments of Edith’s Pie and Berkeley Farmers’ Market regular Chef Mike Raskin. It’s a great zero-waste recipe which uses every part of the gorgeous winter citrus at the markets right now.

• 1ea 9” pie crust, blind baked
• 1.5 lb naval oranges
• 1C+1Tbsp sugar
• 1tsp diamond crystal kosher salt
• 1.5 tsp flour
• ½ stick butter
• 4ea eggs

Equipment:

• Baking Sheet
• Mixing Bowl
• Whisk
• Rubber Spatula
• Cutting board
• Knife
• Measuring Cups & Spoons

• For this recipe you will need 1 9” blind baked pie crust. We recommend Erin McDowell’s “All Buttah Pie Crust” recipe for a great video of how to make crust. She gives great instructions for blind baking as well.
• Once you have your crust together and par baked, preheat your oven to 350º (325º if using a convection oven).
• Thoroughly wash your oranges. Cut the stem and blossom ends off and discard, then cut it into quarters so you have 4 long triangular pieces.
• Then thinly slice the oranges into triangles. You’re looking for ⅛” to ¼” thick pieces.
• Remove any seeds and discard them. Then combine the orange pieces with the salt+sugar and let the sugar draw out some juices and sweeten the peels. Two hours is enough but overnight would be better.
• In a separate bowl combine the flour, melted butter, and eggs. Then fold this into the macerated oranges. Fill up your blind baked crust and place it on a baking sheet.
• Bake your pie in a 350º oven (325º if using convection) for 25-40 minutes, until the pie puffs up and when gently shaken moves as one.
• Let the pie cool fully before enjoying.

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(You can read the archives here.)

See who’s at the markets this week and what Ecology Center events are coming up.