This one is an absolute winner. When you take the first bite, you won’t stop eating it until there’s nothing left, guaranteed. Be prepared, Shaker Orange Pie is highly addictive.
Crust (for Double-Crust Pie)
3⁄4 cup (11⁄2 sticks) butter,
4 tbsp shortening,
21⁄2 cups flour,
4 tsp sugar,
11⁄2 tsp salt,
2 tbsp apple cider vinegar,
5–10 tbsp ice water.
2–4 tangerines, mandarins, or clementines,
2 cups sugar,
pinch of salt,
1 whisked egg, to brush on top crust,
2 tbsp coarse (or sanding) sugar, to sprinkle on top.
Prepare the Filling: Cut the oranges into super thin slices, discard seeds. Put in a bowl (capturing the juice run-off), and stir together with the sugar and salt. Cover and set aside to sit overnight.
Prepare the Crust: Cut the butter and shortening into cubes. Put them in an airtight container and place into the freezer for at least 15–20 minutes. In a large bowl, mix together the flour, sugar, and salt. Cut in cold butter and shortening, and work the mixture until the butter is in pea-sized chunks. Stir together the vinegar and 5 tablespoons ice water in a separate bowl. Add the liquid to the butter-flour mixture slowly, working it in by hand quickly, until all the dough holds together and is tacky yet not too sticky. Add more ice water to achieve the right consistency, if necessary. Divide the dough into two balls, and form them into disk shapes. Wrap in plastic and place the dough in the fridge. Allow to chill at least 1 hour before rolling out.
In a large bowl, whisk the eggs, then add the orange-sugar mixture. Pour into the pie shell. Cover with top crust and crimp the edges, then poke vent holes on top. Brush the crust with the whisked egg, and sprinkle with sugar.
Bake at 425 degrees for 20 minutes. Reduce temperature to 350 degrees and continue baking for 30–40 minutes, until crust is golden and a knife inserted into a vent comes out fairly clean. Cool before serving.
I loved pies already as a kid. I watched my mom making them and usually I was the one who took the first bite. Now, I make pies myself. I like to experiment with ingredients, sizes and shapes. It's always fun!