Tangerine Chess Pie

Ingredients

• 0.3 cup butter melted
• 4 large eggs lightly beaten
• 1 tablespoon flour all-purpose
• 1 tablespoon juice of lemon 
• 0.3 cup orange juice fresh
• 2 teaspoons orange zest 
• 14.1 oz piecrusts refrigerated
• 0.3 teaspoon salt 
• 1.5 cups sugar 
• 1 slices garnishes: whipped cream sweetened
• 1 tablespoon cornmeal plain yellow

Equipment

• oven
• whisk
• wire rack
• aluminum foil

Directions

1. Preheat oven to 45
2. Unroll piecrusts; stack on a lightly floured surface.
3. Roll into a 12-inch circle. Fit piecrust into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides of crust with a fork.
4. Bake 8 minutes; cool on a wire rack 15 minutes. Reduce oven temperature to 35
5. Whisk together sugar and next 8 ingredients until blended.
6. Pour into prepared piecrust.
7. Bake at 350 for 40 to 45 minutes or until center is set, shielding edges with foil after 20 minutes to prevent excessive browning. Cool 1 hour.