Recipe: Orange Blueberry Pie with Crumb Crust (using cream cheese)

ORANGE BLUEBERRY PIE

"A thin layer of orange-flavored cream cheese topped with a soft blueberry compote. This pie is like a cheesecake, but less rich and filling. For a faster, more streamlined pie. Use whole, uncooked raspberries, tossed with a little sugar, in place of the blueberry topping."



Graham Cracker Crumb Crust for a 9-inch pie shell (recipe follows)

FOR THE ORANGE CREAM CHEESE CUSTARD:
2 1/2 teaspoons (1 envelope) unflavored gelatin
1/2 cup sugar
1 cup fresh orange juice
12 ounces (1 1/2 cups) cream cheese, at room temperature
2 tablespoons grated orange zest
2 tablespoons orange liqueur (optional)

FOR THE BLUEBERRY TOPPING:
2 cups fresh or frozen blueberries, 8 to 10 ounces (it is not necessary to thaw frozen berries)
1/3 cup water
1/3 cup sugar
1 tablespoon grated orange zest
1 1/2 tablespoons cornstarch
2 tablespoons water

Form and bake the Graham Cracker Crumb Crust as directed in the recipe below. Cool completely before filling.

TO MAKE THE CUSTARD:
In a large bowl whisk together the gelatin and 1/2 cup sugar; set aside.

Bring the orange juice to a boil in a small saucepan, then pour it over the gelatin mixture and stir until the sugar dissolves. Let stand about 5 minutes, stirring occasionally.

Add the cream cheese and 2 tablespoons orange zest and whisk or beat until smooth; a hand-held rotary beater or electric mixer on low speed is useful for this. If you wish, stir the orange liqueur.

Pour into the prepared crust and refrigerate until set, about 2 hours, or overnight if desired.

TO MAKE THE BLUEBERRY TOPPING (after filling is set):
In a medium saucepan combine the blueberries, 1/3 cup water, 1/3 cup sugar, and 1 tablespoon orange zest. Bring to a boil over medium-high heat, then reduce the heat and simmer gently for about 3 minutes; the berries should soften slightly, and some of their skins will pop.

In a small bowl, mix together the cornstarch and 2 tablespoons water, and add it into the berries, Simmer for about 1 minute longer, stirring constantly, until slightly thickened. Remove from the heat and set aside to cool until tepid.

Spoon the berries over the custard and refrigerate for at least 1 hour before serving.

GRAHAM CRACKER CRUMB CRUST

1 1/2 cups graham cracker crumbs
2 tablespoons sugar
Pinch of salt
1/2 cup (1 stick) unsalted butter, melted

Combine the crumbs, sugar and salt in a medium bowl, and stir and toss with a fork. Add the butter and stir vigorously until blended and all the crumbs are moistened. Alternately, you may combine the ingredients in a food processor and whirl until blended.

With your fingers, press and pat the mixture over the bottom and sides of a 9-inch pie pan, building the crumbs up just slightly above the rim of the pan and being careful not to make the sides too thick. Smooth any uneven spots with the back of a spoon.

Before filling the crust, bake it in a preheated 325 degree F oven for 8 to 10 minutes. Set aside to cool completely before filling.

Makes 1 (9-inch) pie
Source: Pie Pie Pie by John Phillip Carroll