Tuesday, October 7, 2014

TANGERINE CHESS PIE

I have always loved tangerines probably because they remind of my childhood Christmases but I also love the taste. When I saw this recipe in a Southern Living magazine in 2012 I grabbed a paper and pen and copied it down. It is a delicious pie.

1 pkg (14.1-oz) refrigerated pie crust
1 1/2 cups sugar
1 tbsp plain yellow cornmeal
1 tbsp all-purpose flour
1/4 tsp salt
1/4 cup butter, melted
2 tsp tangerine (or orange) zest
1/2 cup fresh tangerine (or orange) juice
1 Tbsp lemon juice
4 large eggs, lightly beaten
whipped cream for garnish
tangerine slices for garnish

Preheat oven to 400 degrees.

Unroll pie crusts and stack on a lightly floured surface. Roll into a 12-inch circle. Fit circle of dough into a 9-inch pie plate, fold edges under and crimp. Prick bottom and sides of crust with a fork. Bake 8 minutes and cool in pan on a wire rack for 15 minutes.

Reduce oven temperature to 350 degrees.

Whisk sugar, flour, cornmeal, salt, butter, zest, juices and eggs until blended.  Pour into the crust.

Bake pie at 350 degrees for 40 to 45 minutes or until the center is set, shielding edges after 20 minutes to prevent excessive browning.

Cool pie 1 hour before cutting.

Garnish each slice with a dollop of whipped cream and a tangerine slice.

Yield: 6 to 8 servings.


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