Mmm…Blood Orange Pie!
Winter is basically at an end and Spring is just beginning. Before my local markets stop selling blood oranges, I knew I had to take advantage and snag a few more bags. With so many blood oranges in stock, we have lost count of how many we have.
I have spent all winter telling my wife that I was going to make Blood Orange Pie. When I looked at the calendar this past weekend and saw that Winter ends on Sunday, I freaked out and told her it was already too late to make some for it to actually be a hit on the blog. My wife said it’s never too late to make pie—and to enjoy it, of course.
Once we got to cracking at the recipe, we started with the crust. You better believe we jumped right in on a bright and sunny Monday morning to make a Blood Orange Pie that is to die for! The smell of my Homemade Piecrust in the oven fills the house with the sweet aromas of baked goods. Pure heaven!
I’m a Florida girl so I basically like anything with oranges. Anything remotely citrus is good to go in my book. We almost always have all types of citrus fruits either in our refrigerator or in our pantry cart.
Blood oranges are not originally from sunny, old Florida but they certainly go down as one of my top favorite fruits, anyhow. They are citrus, right? Their bright color and bitter sweet flavor comes from growing on volcanic rock up in the mountains. Neat, huh?
Thank you to the people who go out to pick them because the organic blood oranges we brought home from the market made the most decadent, mouthwatering pie I think I have ever had!
What is your favorite kind of pie? I’ve always been a fan of pies. I can’t really put a pin in my favorite pie because this one blew me away. Just about any pie with my Homemade Piecrust is good for me. I never had eaten a Blood Orange Pie before so I think that tops just about any other pie I have eaten, ever.
Back in the day I took the easy way out. I would go to the store and pick up a pie full of ingredients I couldn’t pronounce, scarf it down and then regret it. I think it might’ve taken longer to go buy a crappy pie than it does to make a delicious and homemade Blood Orange Pie that will leave you with no regrets.
Our homemade Blood Orange Pie comes with zero guilt because it is made with all-natural ingredients that are not manufactured, they come right from the ground. This pie right here reminds me of the ooey, gooey thickness of pecan pie except it’s not made with nuts, it’s made with the most delicious oranges in the whole world.
Now before Winter ends and Spring begins to blossom, go grab a sack of blood oranges at your local grocery store and make one of these pies for your family tonight. They will thank you and probably ask you to make this by again and again for many years to come. If I still have some oranges left over, I will possibly be serving another one for Easter Sunday brunch. If not, perhaps I will serve another kind of pie? Stay tuned!
Blood Orange Pie
Our homemade Blood Orange Pie comes with zero guilt, made with all-natural ingredients right from the ground. With an ooey, gooey filling of pure & delicious blood oranges.
Prep time: 1 hour
Cook time: 5 hours
Total time: 6 hours
Follow recipe for Homemade Piecrust. Bake. Remove from oven. Allow to cool.
Lower temperature to 325° F.
Juice blood oranges.
Separate egg yolks into a bowl. Add blood orange juice and honey. Whisk until thick.
Use a strainer to pour pie filling into the crust.
Follow recipe for Crème Chantilly. Set aside.
Bake for 35 minutes. Allow to cool.
Refrigerate for 5 hours or until firm.
Top with homemade Crème Chantilly. Garnish with blood orange wedges or zest.