Turning fresh fruit into pie is nothing new. But make this dessert with its light, cream cheese filling topped with glazed sweet, juicy oranges and a buttery pastry crust, your guests will think you invented pie.
Sherry Gore is the author of Simply Delicious Amish Cookingand is the editor-in-chief of Cooking & Such magazine. Sherry is also a weekly scribe for the national edition of the 120 year-old Amish newspaper,The Budget. The National Geographic Channel featured Sherry prominently in the 2012 debut season of their documentary series, Amish: Out of Order. Sherry is a year-round resident of beautiful, sun-kissed Sarasota, Florida, the vacation paradise of the Plain People. She has three children and is a member of a Beachy Amish Mennonite church. She’s a caregiver to her twenty-three-year-old daughter, a Sunday school teacher, a cooking show host, and an official pie contest judge. Visit her online at www.sherrygore.com.
From Sherry: "The words “Amish” and “pie” are synonymous. In my Amish community in Florida, Orange Pie is fast making its way into generations-old recipe boxes and into the hearts of ageless pie lovers. Set in the heart of Sarasota, the village of Pinecraft is a seasonal vacation spot for Amish snowbirds. Next to quaint little white picket fences are trees that bloom with citrus as bright as the Florida sun in the wintertime. Turning fresh fruit into pie is nothing new. But make this dessert with its light, cream cheese filling topped with glazed sweet, juicy oranges and a butterypastry crust, your guests will think you invented pie."
Makes one 9-inch pie
2 cups water
1 cup sugar
2 tablespoons cornstarch
1 teaspoon orange-flavored drink mix, like Tang (optional)
3 oranges, peeled and chopped
For the cream cheese filling:
4 ounces cream cheese, softened
2 cups confectioners’ sugar
8 ounces whipped cream
8 ounces whipped cream (optional)
- To make the orange filling, Bring 1 1/2 cups of water to a boil in a saucepan. In a bowl, mix together sugar, cornstarch, and drink mix. Add 1/2 cup of water into the sugar mixture and stir. Pour into boiling water, reduce to medium heat, stirring as it cooks. Remove from heat when it begins to thicken a bit. Cool. Stir in orange pieces.
- Next, for the cream cheese filling: In a bowl, stir together cream cheese and confectioners’ sugar until creamy. Add half of the whipped cream to the mixture.
- Spoon into baked pie crust. Top with orange filling. Refrigerate overnight.
- Decorate the top of the pie with the reserved whipped cream, if desired.
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