Fresh Orange Pie

Ingredients

• 1 pastry dough, for a 1-crust pie
• 1 teaspoon grated orange zest
• 9 large navel oranges
• 1/2 cup sugar
• 1/8 teaspoon salt
• 3 tablespoons cornstarch
• 3/4 teaspoon vanilla
• 2/3 cup apricot jam
• 1/2 cup toasted coconut

Directions

1. 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. 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. 3

   Place juice in a double boiler with salt and cornstarch. Cook until thickened. Add vanilla. Cool to room temperature.

4. 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. 5

   To serve: garnish with toasted coconut.