With the citrus season in full swing, you might be lucky enough to have trees in your backyard brimming with lemons, limes and oranges.


And you are probably wondering what you do with all the excess citrus while it’s in season and ripe for the picking.


This orange pie recipe is the perfect pie to take into the office to share with your colleagues, family or friends.


What you’ll need:


2 medium-size oranges

2 cups of sugar

1 cup of water

1 1/2 cups all-purpose flour

1/2 cup cold unsalted butter, cut into small pieces

1 1/4 teaspoons salt, divided

1/4 cup ice-cold water

Vegetable cooking spray

1/2 package cream cheese, softened

1 teaspoon vanilla extract

3 large eggs, lightly beaten

2 tablespoons corn-starch

2 tablespoons fresh lemon juice




Grate zest from oranges to equal 2 Tbsp. Cut oranges in half lengthwise, and thinly slice. Bring sugar, orange slices, zest, and 1 cup water to a boil in a medium saucepan over medium heat. Reduce heat to medium-low, and simmer 1 hour or until oranges are translucent. Remove from heat; cool completely.


Meanwhile, pulse flour, butter, and 1 tsp. salt in a food processor just until mixture resembles coarse meal. With processor running, pour 1/4 cup ice-cold water through food chute; pulse until dough forms a ball and pulls away from sides of the bowl. Wrap dough in plastic wrap. Chill 1 hour.


Preheat oven to 200. Remove dough from plastic wrap; roll into a 13-inch circle on a lightly floured surface. Lightly grease a 9-inch pie plate with cooking spray. Fit dough into prepared pie plate. Fold edges under, and crimp. Prick bottom and sides of piecrust with a fork. Freeze 20 minutes. Line piecrust with aluminium foil, and fill with pie weights or dried beans.


Bake at 200 for 15 minutes. Remove weights and foil, and bake 10 minutes.


Reduce oven temperature to 190. Beat cream cheese, vanilla, and remaining 1/4 tsp. Salt at medium speed with an electric mixer just until smooth. Spread mixture into prepared crust.


Whisk together eggs and next 2 ingredients until smooth; stir into orange mixture. Pour over cream cheese mixture in piecrust, and arrange oranges evenly. Cover loosely with foil.


Bake at 190 for 30 minutes. Remove foil, and bake 30 more minutes or until set. Cool completely on a wire rack before slicing (about 1 hour).