Homemade Shaker Orange Pie




About: I'm the father of 3 great girls, a drummer and a super proud Hufflepuff. I'm also a habitual crafter and tinkerer.

Like many people, I love pie. I mean it, I really love pie and I've eaten a lot of them over the years. Sweet, savory, you name it, I'll try it. That's what led me to make this fairly simple, super flavorful pie for the first time.

Shaker Orange Pie is a variation of a lemon pie that I made for my mother-in-law, for Mothers Day. Being that it was a citrus based pie, I figured subbing in oranges (my favorite summer fruit) would be pretty easy. I had to make a handful of adjustments, but the final pie was everything I hoped it would be. It had loads of orange flavor, plus the crust was super light and flaky which just melted in my mouth. I honestly wanted to eat the entire pie in one sitting.

I've since made it 3 times, the last being Father Day (yes I made myself a pie) and it really gets better each time I make it.

I hope you enjoy!

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Step 1: The Ingredients

1 Double Pie Crust (I made mine from scratch with this recipe A Healthier Flaky Double Pie Crust w/ Coconut Oil)

3-4 Large Oranges

2 Cups of Water

1 3/4 Cups Sugar

1/8 Teaspoon Salt

1 Table spoon Cornstarch

4 Large Eggs

1/4 Cup Heavy Whipping Cream

*Be sure to wash your oranges thoroughly, especially if they are store bought. In Shaker cooking, they use as much of the food that they are preparing as possible, to minimize the waste. So this recipes uses everything from the peel to the pulp (minus the seeds).

Step 2: The Crust

As I stated before, I made my crust from scratch using this recipe (A Healthier Flaky Double Pie Crust w/ Coconut Oil). It only takes 5 minutes to make the dough and an hour to chill before rolling out. Trust me, it's worth it.

Once your crusts are prepped, place them in the refrigerator to cool for 30 minutes, while you make the filling.

You can also go ahead and preheat the oven to 425 degrees and adjust your oven rack to the lowest position.

Step 3: The Wonderful Orange Filling - Step 1

To start, cut the oranges in half and seed them. Next slice the orange half's as thin as possible, using either a mandoline or a very sharp knife (peel and all). Next squeeze the orange slices through a strainer and reserve the juice in a separate bowl. You are looking for at least a 1/2 cup. Also, be mind full of loose seeds.

Finally, combine water and the drained orange pulp/peel mush, into a medium sauce pan and bring to a boil. Lower the temperature to medium and simmer until soft (about 5-7 minutes). Remove from the heat, drain well, and discard the water.

*I find it easier to get cleaner slices if I place the oranges in the freezer for about 30 minutes prior to slicing. Be careful not to go over though, as they do not juice as well if they are totally frozen.

**It's ok if the slices are not whole or if they are even shredded, as long as they are thin.

***Boiling the slices removes the bitterness from the pulp/peel and by combing it with the fresh juice and sugar, it alleviates the need to macerate the slices in sugar over night, hence speeding up the process.

Step 4: The Wonderful Orange Filling - Step 2

In a large bowl combine the orange slices, sugar, salt, and 1/4 cup of the orange juice. Stir until the sugar has dissolved. Cool in the refrigerator for about 5 minutes.

Step 5: The Wonderful Orange Filling - Step 3

Whisk together cornstarch and the remaining orange juice in a separate bowl. Whisk in the eggs until combined. Then slowly temper in the chilled orange mixture in to the cornstarch/egg mixture, being sure not to cook the eggs.

Step 6: Filling the Pie

Transfer into your prepped pie crust. Brush the edges with heavy whipping cream and roll the top crust across the pie. Trim of any excess dough and working your way around the pie, press the edges with a fork to seal. Cut 4 small slices in the top crust to vent and brush with the remaining heavy cream.

Step 7: Baking the Pie

Bake at 425 degrees for approximately 20 minutes, until lightly golden brown. Reduce temperature to 375 degrees and continue to bake for an additional 20-25 minute or until golden brown.

Cool for at least 1 hour on a wire rack before serving.

It's a great treat, warm or cold! In fact, I think I'm going to go grab a slice right now.

*Refrigerate leftovers for 3-4 days.



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    10 Discussions


    3 years ago

    It looks really easy to do, but I have a question: How would I make this as just the pudding?

    1 reply

    Reply 3 years ago

    Hi and thanks for the question. While I've not tried this, to make just the filling, you could follow the instructions for the filling and then use a glass pie pan or a cast iron pan to cook the mixture and just leave out the pie crust. I would try to bake it at the same temps to make sure it cooks through thoroughly, as there are eggs in the recipe.

    If you try it, please let me know how it turns out.

    Be well!


    3 years ago

    I made this and was so disappointed. The orange filling was extremely bitter, making the whole pie inedible. We picked at the crust and threw the rest away. I was hoping for a great tasting fresh orange pie. :(

    1 reply

    Reply 3 years ago on Introduction

    Hi and thanks for the comment. I'm sorry to hear the pie didn't come out well. I would love to help you trouble shoot what might have happened? How long did you boil the pulp/peel and did you fully drain it? Also do you remember how much of the saved juice you had? There are a few factors which could cause the bitterness, however thus far I've not had it happen and I've made it with Lemons and Oranges.

    Thanks again and I look forward to your reply!


    4 years ago

    Thank you... Must try this, 'cause I adore oranges!

    1 reply

    Reply 4 years ago on Introduction

    You're very welcome! I promise it's really easy to make and because you use the entire orange, the aroma and the flavor can't be beat!

    Please post pictures if you try it :-)


    Reply 4 years ago on Introduction

    Thank you! I highly recommend trying it with homemade whipped cream. It tastes kind of like a creamsicle.


    Reply 4 years ago on Introduction

    Thank you! It really is a very tasty pie. I'm looking forward to trying an orange spice variation this fall.