Monday, March 14, 2011

Orange and Almond Cream Pie

Happy Pi(e) Day!

Pi Day is one of the very best holidays ever because pi is one of the coolest numbers around, and pie is probably my favorite food.

So, to wish you a Merry Pi(e) Day, I offer the Orange and Almond Cream Pie. It is a fresh-fruit pie, and a versatile recipe because the orange can easily be substituted for almost any fresh fruit.

Orange and Almond Cream Pie

1 prepared pie crust
~2 Tbs raw sugar
~2 Tbs finely chopped almonds

1 quart whipping cream
1 tsp vanilla (or more, as desired)
8 oz (1 package) cream cheese
1/2 C or so powdered sugar (to taste)
1/2 C finely chopped almonds
1 C blueberries (optional)

3-4 medium oranges, peeled and chopped
1 Tbs powdered sugar
An additional orange and some more chopped almond for garnish


For the crust of this pie, I just used a traditional pie crust recipe, in this case the one I found in Fanny Farmer's Cookbook, so use your favorite crust recipe here, doesn't need to be fancy. After you've placed the crust in the pan, sprinkle the dough with raw sugar and a bit of chopped almond. Lightly press the sugar and almond into the crust. Bake as recipe directs.

After the crust has cooled, fill it as follows.

Whip the cream until it is thick. Add the powdered sugar to taste. Mix in the vanilla and cream cheese. Stir in the crushed almonds and the blueberries. Generously fill the pie shell with cream mixture, reserving some for garnish.

In a separate bowl, mix the chopped oranges with just a little bit of powdered sugar. Once mixed, layer the oranges over the cream.

Use a dollop of the whipped cream mixture for garnish, and make it uberfancy by placing some orange slices artistically. Sprinkle the whole thing with some more almonds.


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