Delicious Kumquat Pie

Indulge in the tangy and sweet flavors of kumquats with this delightful Kumquat Pie. This unique and refreshing pie is made with a buttery crust and a luscious filling made from fresh kumquats. The pie is baked to perfection, resulting in a golden brown crust and a vibrant orange filling that bursts with citrusy goodness. Serve this Kumquat Pie chilled with a dollop of whipped cream for a perfect ending to any meal or as a special treat for afternoon tea.

Ingredients

• For the crust:
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small pieces
• 2-3 tablespoons ice water
• For the filling:
• 2 cups kumquats, seeded and sliced
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 1/4 cups water
• 1 tablespoon unsalted butter
• 1 teaspoon lemon zest
• 1/4 cup freshly squeezed lemon juice
• 2 large egg yolks, beaten
• For the whipped cream:
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Directions

1. For the crust:
2. In a food processor, combine the flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, and pulse until the dough comes together and forms a ball.
4. Transfer the dough to a lightly floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
5. Preheat the oven to 375°F (190°C).
6. On a floured surface, roll out the dough into a circle slightly larger than the pie dish. Carefully transfer the dough to the dish and trim any excess. Crimp the edges with a fork or your fingers.
7. Place a sheet of parchment paper or aluminum foil over the pie crust and fill it with pie weights or dried beans. Blind bake the crust for 10 minutes.
8. Remove the pie weights and parchment paper. Continue baking the crust for another 5 minutes, or until it is lightly golden. Set aside to cool.
9. For the filling:
10. In a medium saucepan, combine the kumquats, sugar, cornstarch, and salt.
11. Gradually whisk in the water and place the saucepan over medium heat.
12. Cook the mixture, stirring constantly, until it thickens and comes to a boil. Remove from heat.
13. Add the butter, lemon zest, and lemon juice to the saucepan. Stir until the butter is melted and the mixture is well combined.
14. Gradually whisk in the beaten egg yolks. Return the saucepan to the heat and cook for an additional 2 minutes, stirring constantly.
15. Remove from heat and let the filling cool for a few minutes.
16. Pour the filling into the cooled pie crust and spread it evenly.
17. For the whipped cream:
18. In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract.
19. Beat the mixture with an electric mixer on high speed until stiff peaks form.
20. Spread or pipe the whipped cream over the filling.
21. Optional: garnish with fresh kumquat slices or zest.
22. Chill the pie in the refrigerator for at least 2 hours before serving.
23. Serve chilled and enjoy!

Interesting Facts