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6 to 8
By Craig Claiborne
Preheat oven to hot (425°F.). Place the rack in the lower half of the oven.
Line a nine-inch pie plate with the pastry. Brush the pastry with a little of the beaten eggs and chill.
Mix remaining eggs with the sugar and cream. Add orange rind and one and one-third cups orange juice. Pour into the pastry-lined pie plate.
Bake for about thirty-five minutes, until a knife inserted into the center comes out clean. Arrange orange sections over the baked custard.
Mix remaining orange juice and the cornstarch. Cook, stirring, until thick. Add the liqueur and pour over oranges. Chill.
© 1966 Craig Claiborne estate. All rights reserved.