Add 1 in. Cool completely Pour into five 6-oz. On this beautiful sunny day, I got a haul of amazing blood oranges from St. Lawrence and went to town on a blood orange custard pie. Tips for baking this Cranberry Orange Custard Pie : Do not skip the orange zest. Prepare pie crust, prepare custard, pour all cranberry in the pie, pour custard and bake!!! Mix together sugar, butter, flour and salt. Remove from heat, and pour into pie crust when cool. Easy as Pie!! In a small bowl, beat butter and sugar on medium speed for 1 minute. Once you try this pie it will spoil you for other rhubarb pie recipes. Cook, stirring over medium heat until mixture is smooth and begins to boil. Blood Orange Custard Pie . Pour into a well greased standard 9-inch pie dish and bake for about 1 to 1-1/2 hour. If it starts to brown too much on the top – cover lightly with foil to continue baking without disturbing the pretty top. Beat for about 2 minutes or until thickened. The boys are calling it ‘SU Pie’. Orange Custard Pie. Recipe by Busdav. I call it an Orange Creamsicle Custard Pie, since it’s got the sweet flavors of fresh orange combined with a smooth vanilla custard…reminiscent of a bite into a frozen Creamsicle bar. Pies get a bit interesting in winter. Cool to room temperature. Combine milk, egg yolks, 1/4 cup sugar, and cornstarch in a saucepan; mix well. Add egg yolks, vanilla and orange juice concentrate and mix well. Add the orange juice, orange zest and lemon juice. In a heavy saucepan, combine orange juice, milk, yolks, sugar, cornstarch and gelatin until blended. Bake 15 minutes. That book had several wonderful recipes. Step 3 Drain prepared oranges; discard juice. Oct 24, 2012 ... Line tart shell with foil and fill with pie weights or dry beans. This is where custard comes in. Love pie crust? It’s what gives this pie zing! Tear the phyllo into irregular pieces about 2 inches long by 1 inch wide. Orange-Custard Tart. Add milk and combine thoroughly. You want to let the pie set before cutting into it. Reduce oven temperature to 350 degrees F. Remove foil and weights. After 50 minutes, you can enjoy this wonderful tart custard pie. Cook over medium heat, stirring constantly with a metal spoon, 5 minutes or until custard thickens and coats spoon. Whisk together the yogurt, sugar, eggs and orange juice until creamy. Without berries, rhubarb and stone fruit, apples are really all you can use for a classic fruit pie. Place ramekins in a 13x9-in. 1. 2. Rhubarb Orange Custard Pie. Cinnamon Custard Pie - Omit the nutmeg and dust the top of the pie with about 1/8 to 1/4 teaspoon of ground cinnamon or a combination of cinnamon and nutmeg. Chill for at least one hour or until firm. This recipe is from the old Farm Journal pie book from the sixties and is a family favorite. ramekins or custard cups. Test the pie with a skewer. Add the eggs, flour and salt. When it comes out clean it is done. Add the vanilla, grated zest and melted butter. 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