teaspoon kosher salt in a large bowl and whisk to combine.
INGREDIENTS
FOR THE FILLING: 1 1/4 cup granulated sugar 1/4 cup stone ground cornmeal 1 tbs all-purpose flour
Melt five tablespoons unsalted butter. Add to the flour mixture and whisk to combine. Whisk in five large eggs one at a time, incorporating each egg before the next, without adding too much air. Add three quarters of a cup heavy cream, two-thirds of a cup orange juice, two tablespoons lemon juice, and one teaspoon vanilla paste or extract, and whisk to combine. Pour into the cooled par-baked pie shell. Bake pie on a rimmed baking sheet on the middle rack of the oven until golden and center has a slight wobble (it will continue to cook as it cools), about 55 minutes. Watch carefully to prevent overbaking. Turn off heat and leave pie in the oven slightly open to cool gently and prevent the custard from cracking.
1 tbs finely grated orange zest 1 tbs finely grated lemon zest 1 tsp kosher salt 5 tbs unsalted butter 5 large eggs 3/4 cup heavy cream 2/3 cup freshly squeezed orange juice 2 tbs freshly squeezed lemon juice 1 tps vanilla paste or vanilla extract
1 frozen or homemade pie crust
METHOD
FOR THE PIE CRUST: Place a rimmed baking sheet on the middle rack of the oven, then heat the oven to 400°F. Arrange two large sheets of crinkled parchment paper perpendicular to each other over the crust, making sure they cover the entire pie shell and crust (this prevents over browning during the final bake). Check if all the squares are attached securely, if not dab the pieces with egg wash, otherwise they might slide off during baking. Fill the parchment paper-lined pie shell with granulated sugar until it reaches the rim – gently push the sugar towards the edges, it won’t be exact, but it will help the border maintain its shape and keep the walls from shrinking. Bake on the heated baking sheet for 20 minutes. Carefully remove the parchment with sugar (keep the sugar for future use). Prick the bottom of the crust again with a fork. Bake until the bottom is set, three to five minutes more. Cool completely on a wire rack. Reduce the oven temperature to 325°F. Place one and a quarter cups granulated sugar, quarter of a cup cornmeal, one tablespoon orange zest, one tablespoon lemon zest, onetablespoon all-purpose flour, and one FOR THE FILLING:
Transfer to a wire rack after an hour; let cool completely, four to five hours.
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