Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
  • 6 Ratings

Gesine's clementine pie recipe gets a unique twist from a shortbread crust instead of traditional pie dough.

Gesine Bullock-Prado
Source: Better Homes and Gardens

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Recipe Summary

prep:
1 hr
chill:
1 hr 5 mins
bake:
55 mins
total:
3 hrs
Servings:
10
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Ingredients

Shortbread Crust
Filling
Golden Dress-Up
Quick Candied Clementines

Directions

Shortbread Crust
  • In the bowl of a food processor fitted with the blade attachment, combine all-purpose flour, unsalted butter (cold and cut into small pieces), cornstarch, sugar, and salt. Pulse until mixture resembles coarse cornmeal. In a small bowl whisk together egg yolk, cold water, and vanilla extract until well combined. While pulsing, slowly pour egg mixture into flour mixture. Pulse until just moistened; turn onto plastic wrap. Gently knead until any dry patches are incorporated. Wrap and refrigerate at least 20 minutes.

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  • Preheat oven to 350°F. Crumble 2/3 of the shortbread dough over the surface of a 9-inch deep-dish pie plate. Gently press dough evenly onto bottom and sides; trim excess. Prick bottom and sides of pastry with a fork. Chill 45 minutes. Line pan with parchment; fill to the top with dried beans or pie weights. Bake 15 minutes. Carefully remove parchment and weights; loosely cover with foil. Bake 5 to 8 minutes more or until dough begins to brown. Cool on a wire rack.

Filling
  • In a large mixing bowl beat together sugar, butter, and a pinch of salt until light and fluffy. Add flour and cornmeal; mix until just incorporated. Add eggs, one at a time, until incorporated, scraping down sides of bowl between additions. Add 2 drops orange food coloring, if desired.

  • In a small bowl whisk together creme fraiche, clementine and lemon juices and peels, and vanilla; beat into butter and sugar mixture. Scrape down sides; mix until incorporated. (It may look curdled. This is OK.) Pour into prepared crust. Bake 35 to 40 minutes or until pie is just set but still has a very slight wiggle in center. Cool on a wire rack

  • Prepare gold cookie medallions (see Golden Dress-Up, below) and Quick Candied Clementines. Serve on pie.

Golden Dress-Up
  • Roll the remaining crust dough to 1/8" thick between two sheets of waxed paper or parchment paper. Place on a baking sheet and chill 5 minutes or until firm. Using an embossed maple cookie stamp, press gently on the dough, and using a round cutter, stamp out medallion shapes. Place the medallions on a parchment lined baking sheet and bake at 350°F for 5 to 10 minutes or until just golden brown. Allow to cool completely on a wire rack. Spray each medallion with Wilton gold spray and allow the spray to dry.

Quick Candied Clementines
  • Cut clementines into paper-thin slices; brush generously with melted orange marmalade; let dry completely.

Nutrition Facts

470 calories; fat 26g; cholesterol 178mg; saturated fat 15g; carbohydrates 55g; mono fat 5g; poly fat 1g; trans fatty acid 1g; insoluble fiber 1g; sugars 38g; protein 5g; vitamin a 1069IU; vitamin c 10mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1mg; vitamin b6 0.1mg; folate 44.4mcg; vitamin b12 0.3mcg; sodium 184mg; potassium 96mg; calcium 30.3mg; iron 1.3mg.
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