0.5 cup butter unsalted cold cut into small pieces
1 teaspoon vanilla extract
1 cup water
Equipment
food processor
bowl
sauce pan
oven
whisk
wire rack
plastic wrap
hand mixer
aluminum foil
Directions
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 bowl. Wrap dough in plastic wrap. Chill 1 hour.
Preheat oven to 42
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 aluminum foil, and fill with pie weights or dried beans.
Bake at 425 for 15 minutes.
Remove weights and foil, and bake 10 minutes.
Reduce oven temperature to 37
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 375 for 30 minutes.
Remove foil, and bake 30 more minutes or until set. Cool completely on a wire rack before slicing (about 1 hour).
