Ingredients:

• 2 medium- size Oranges
• 2 cups Sugar
• 1 cup Water
• 1 ½ cups All-purpose flour
• ½ cup Unsalted butter, cold and cut into small pieces
• 1 ¼ tsp. Kosher salt, divided
• ¼ cup Ice-cold water
• Vegetable cooking spray
• ½ pack Cream cheese, softened
• 1 tsp. Vanilla extract
• 3 large Eggs, lightly beaten
• 2 tbsp. Corn-starch
• 2 tbsp. Fresh lemon juice

tsp = teaspoon
tbsp = tablespoon

Directions:

1. Grate oranges for 2 tbsp of zest. Cut oranges in half lengthwise, and thinly slice and set aside. In a medium pan, bring sugar, orange slices, zest, and 1 cup water to a boil over medium heat. Reduce heat to medium-low, and simmer for 1 hour or until oranges are translucent. Remove the pan from the heat and leave to cool completely.
2. In the meantime, in a food processer, blend flour, butter, and 1 tsp. salt just until mixture resembles coarse meal. While the processor is running, slowly pour ¼ cup ice-cold water through food chute; proceed to pulse until the dough forms a ball and pulls away from sides. Remove the dough and wrap it in a plastic wrap. Leave to chill in the fridge for 1 hour.
3. Preheat your oven to 220°C. Remove the dough from plastic wrap and roll into a 25cm circle on a lightly floured surface.
4. Grease your Cook-Out cast iron skillet with cooking spray and fit the dough in your prepared skillet. Fold the edges of dough and crimp to desired pattern. Prick the bottom and sides of piecrust with a fork and freeze for 20 minutes.
5. Line foil and fill the pie with weight (dried beans). Bake for 15 minutes at 220°C.
6. Remove the beans and foil and bake for another 10 minutes.
7. Reduce oven temperature to 190°C. Beat the cream cheese, vanilla, and remaining 1/4 tsp. salt at medium speed with an electric mixer just until smooth. Add the mixture and spread into prepared crust in the skillet.
8. Gently whisk together eggs, corn starch & fresh lemon juice until smooth and stir into orange mixture. Pour over the cream cheese mixture in piecrust, and top off by arranging oranges evenly. Cover the pie loosely with foil.
9. Place your skillet in the oven and bake at 190°C for about 30 minutes. Remove the foil, and bake 30 more minutes or until set.
10. Remove the orange pie form the oven and leave to cool completely, for about 1 hour, before serving and slicing. Enjoy!