Kumquat cream pie from Pie Camp: The Skills You Need to Make Any Pie You Want (page 265) by Kate McDermott

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for crust variations.

  • j.va on April 19, 2021

    A solid pie that came together as directed. It is very light and airy, and has a taste reminiscent of eating an orange creamsicle. The hardest part of this recipe is peeling the kumquats...so put on some good music and power through. Be sure you like the taste of orange blossom water before you add it, because there's no going back...and I personally found its presence in the filling and the whipped cream topping overpowering. I would omit the orange blossom water from the whipped cream next time, but keep it in the filling. The candied kumquat peel and pistachio topping really make each bite interesting. Additionally, the leftover kumquat syrup is delicious in cocktails. Would make again, with slight modifications.

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