Fresh Orange Pie

Lorraine of AZ's Note:

I love the fresh strawberry and blue berry pies, in which the fresh fruit is enfolded in a glistening glaze. Would any other fruit work in this same way, I wondered. Then I found not one, but two, such pies with unusual fruit. One is a fresh pineapple pie (posted) and the other is this one in which fresh orange segments rest in a luscious glaze and just invite you to give it a try.

• Total Time: 50 mins
• Prep Time: 50 mins
• Cook Time: 0 mins

Ingredients:

Serves: 6-8

Yield: 1.0 pie

• 1 pastry dough , for a 1-crust pie
• 1 teaspoon grated orange zest
• 9 large navel oranges
• ½ cup sugar
• 1⁄8; teaspoon salt
• 3 tablespoons cornstarch
• ¾ teaspoon vanilla
• 2⁄3; cup apricot jam
• ½ cup toasted coconut

Directions:

1. Preheat oven to 425 degrees. Prepare dough for a 1-crust pie, adding grated orange zest. Line pie plate with pastry. Prick pastry with fork to prevent puffing during baking. Bake in preheated oven until golden, about 12 minutes; cool.
2. Meanwhile, peel oranges and section into segments. Squeeze membrane and reserve juice; you should have about 1 cup. Pour sugar over segments and let stand 1 hour. Drain liquid from segments, add to reserved juice to make 1-1/2 cups (add extra juice if necessary).
3. Place juice in a double boiler with salt and cornstarch. Cook until thickened. Add vanilla. Cool to room temperature.
4. Spread apricot jam on baked pie shell. Add orange segments, spreading over jam. Pour cooled sauce over orange segments. Chill at least 1 hour before serving.
5. To serve: garnish with toasted coconut.