Orange blossom water offers light, floral flavor, while a crisp brûlée topping lends a crunchy texture to the custard filling in this elegant pie. Fore more pie recipes, look to our Artisan Pies & Tarts Special Issue!
Orange Blossom Vanilla Brown Sugar Pie
Makes 1 (10-inch) pie
Ingredients
- 2¾ cups (330 grams) crushed shortbread cookies
- ½ cup (110 grams) firmly packed light brown sugar
- 6 tablespoons (84 grams) unsalted butter, melted
- 1 teaspoon orange zest
- ⅛ teaspoon kosher salt
- Orange Blossom Filling (recipe below)
- 3 tablespoons (36 grams) granulated sugar
- 3 tablespoons (36 grams) turbinado sugar
Instructions
- Preheat oven to 350°F (180°C).
- In a medium bowl, stir together crushed cookies, brown sugar, melted butter, zest, and salt. Using a measuring cup, press mixture into bottom and up sides of a 10-inch pie plate.
- Bake until golden brown, about 15 minutes. Let cool completely on a wire rack.
- Pour Orange Blossom Filling into prepared crust. Refrigerate for at least 1 hour. In a small bowl, stir together granulated sugar and turbinado sugar. Sprinkle sugar mixture over filling. Use a kitchen torch to brûlée top.
Orange Blossom Filling
Makes 2½ cups
Ingredients
- 1 cup (240 grams) whole milk
- 1¾ cups (420 grams) heavy whipping cream, divided
- ⅔ cup (147 grams) firmly packed light brown sugar, divided
- ¼ teaspoon kosher salt
- 4½ tablespoons (36 grams) cornstarch
- 5 large egg yolks (93 grams)
- 2 teaspoons (12 grams) vanilla bean paste, divided
- 2 tablespoons (28 grams) unsalted butter, softened
- 1 tablespoon (13 grams) orange blossom water
Instructions
- In a medium saucepan, bring milk, 1 cup (240 grams) cream, ⅓ cup (73.5 grams) brown sugar, and salt to a boil over medium heat.
- In a medium bowl, whisk together cornstarch, egg yolks, 1 teaspoon (6 grams) vanilla bean paste, and remaining ⅓ cup (73.5 grams) brown sugar. Whisking constantly, pour hot milk mixture into egg mixture. Return milk mixture to saucepan, and cook, stirring constantly, until a candy thermometer registers 180°F (82°C). Remove from heat, and whisk in butter and orange blossom water.
- Strain mixture over a rimmed baking sheet lined with plastic wrap. Press another piece of plastic wrap directly onto surface of pastry cream. Place baking pan on a wire rack, and let cool to room temperature.
- Transfer pastry cream to the bowl of a stand mixer fitted with the paddle attachment, and beat at medium speed until smooth. Transfer to a large bowl. Clean bowl of stand mixer. Using the whisk attachment, beat remaining ¾ cup (180 grams) cream and remaining 1 teaspoon (6 grams) vanilla bean paste at high speed until soft peaks form. Fold whipped cream into pastry cream until combined and smooth. Use immediately.
This recipe is SOOO GOOD! It has a subtle citrus, the richness of the brown sugar and it’s creamy at the same time. Plus that little crunch of the brulee layer. Such a unique and delicious pie.