This pie exemplifies the thrift—and practicality—of the Shakers. Besides using the entire citrus fruit, peel and all, the filling calls for just two basic ingredients: sugar and eggs. The best-known Shaker pies are made primarily with lemons, but this one calls for oranges as well. Seek out unsprayed fruit whenever possible; also, those with thin skins will have the best flavor. In this recipe, the citrus slices are tossed with sugar and then allowed to macerate overnight; when the fruit is drained, the fragrant syrup is mixed into the filling along with the cut-up fruit. Whole slices adorn the top. The tart cranberry compote makes a nice accompaniment (especially at Thanksgiving), as do dollops of softly whipped cream.

　　

Ingredients

makes one 10-inch pie

　　2 navel oranges (do not peel), washed well

　　1 lemon (do not peel), washed well

　　2 cups sugar

　　All-purpose flour, for dusting

　　1/2 recipe Pâte Brisée (page 322)

　　4 large whole eggs, plus 1 large egg yolk, for egg wash

　　1 tablespoon heavy cream, for egg wash

　　Cranberry Compote (optional; page 341)

　　

Step 1

Cut oranges and lemon into paper-thin slices, and remove seeds. Julienne 4 of the orange slices and 4 lemon slices; reserve remaining slices. Place all (including reserved slices) into a glass or other nonreactive container, add sugar, toss gently, and refrigerate overnight.

　　

Step 2

On a lightly floured surface, roll out dough 1/8 inch thick; fit into 10-inch pie plate. Trim excess dough, and crimp edge as desired. Refrigerate or freeze until firm, about 30 minutes.

　　

Step 3

Preheat oven to 400°F. Drain fruit over a bowl, reserving syrup; separate whole slices from julienned.

　　

Step 4

With an electric mixer on medium-high speed, beat whole eggs and citrus syrup until pale yellow and fluffy, about 5 minutes. Remove bowl from mixer; stir in julienned orange and lemon. Pour into chilled pie shell; top with reserved fruit slices.

　　

Step 5

In a small bowl, whisk together egg yolk and cream; gently brush over edges of dough. Place pie plate on a parchment-lined rimmed baking sheet and bake 15 minutes. Reduce heat to 350°F; bake, until filling is set, 35 to 40 minutes more. Let pie cool completely on a wire rack, 2 to 3 hours. Serve pie with compote, if desired.

　　Martha Stewart's New Pies and Tarts