|6 seedless oranges||1 cup sugar|
|1/4 tsp cinnamon||1/4 tsp ginger|
|pie crust||top crust|
Prick the pie crust thoroughly; place pie weight in the bottom if you have them. Prebake it in a 400 oven for 10-12 minutes, to dry it.
Peel oranges, and pick off as much of the white rind as possible. Section them and/or cut them into bite-size pieces, and lay in the crust. Pour the sugar, cinnamon and ginger evenly over top. Lay the top crust on, cut to size and crimp the edges. Prick with a fork. If possible, leave a slight opening between the crusts on one side.
Bake in a 300 degree oven for 50-75 minutes, until the crust is browning slightly. If edges begin to brown prematurely, put a little tinfoil on them halfway through.
Once cooled somewhat, you will find that there is a lot of hot sloshy liquid inside; the oranges lose a huge amount of juice. I find it works best to pour the excess out through the slight opening between the crusts.
As modified above, the result is quite good. It may be a tad sweet for some tastes, but I like it. Jane thinks it still needs "a little something", so we might want to continue playing with it, but it's probably a reasonably correct reconstruction. However, note that the form of the pie may not be right. The original says nothing about either a top crust or a "coffin" (the usual term for a pie shell); instead, it says to lay the oranges into paste. This may well indicate that it intends this to be made as pasties, instead of pie.