Calamondin Pie: A Zesty Citrus Delight Recipe
Calamondin pie is a unique and flavorful dessert that showcases the tart and slightly sweet taste of calamondin citrus. Often called calamansi, or Philippine lime, this tiny citrus fruit packs a powerful punch, making it a perfect addition to pies and other baked goods. If you’re looking for a dessert that’s both refreshing and satisfying, a calamondin pie is a must-try. This recipe provides detailed steps and instructions to create a delicious and visually appealing calamondin pie that will impress your family and friends.
## What is Calamondin?
Before diving into the recipe, let’s understand what calamondin is. Calamondin (Citrofortunella microcarpa) is a hybrid citrus fruit, believed to be a cross between a mandarin orange and a kumquat. It’s small, typically about an inch in diameter, and has a thin, orange peel. The pulp is juicy and sour, with a distinctive citrus aroma. The entire fruit, including the peel, is edible. Calamondins are popular in Southeast Asia, particularly in the Philippines, where they are used in various culinary applications, from beverages to savory dishes.
## Why Calamondin Pie?
Calamondin’s unique flavor profile makes it an excellent choice for pie filling. The tartness balances the sweetness of the sugar, creating a delightful contrast. Unlike lemons or limes, calamondins have a slightly floral aroma, adding complexity to the pie. The resulting pie has a vibrant citrus flavor that is both refreshing and comforting.
## Ingredients You’ll Need
### For the Crust:
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into cubes
* 1/4 cup cold vegetable shortening, cut into cubes
* 4-6 tablespoons ice water
### For the Filling:
* 1 1/2 cups calamondin juice (from approximately 50-60 calamondins)
* 1 1/2 cups granulated sugar
* 4 large egg yolks
* 1/4 cup cornstarch
* 1/4 cup unsalted butter, cut into cubes
* 1/4 teaspoon salt
* 1 tablespoon calamondin zest (optional, for extra flavor)
### For the Meringue Topping (Optional):
* 4 large egg whites
* 1/2 cup granulated sugar
* 1/4 teaspoon cream of tartar
## Equipment You’ll Need
* 9-inch pie plate
* Mixing bowls
* Measuring cups and spoons
* Citrus juicer
* Citrus zester (optional)
* Whisk
* Saucepan
* Electric mixer (for meringue)
* Rubber spatula
* Oven
## Step-by-Step Instructions
### Part 1: Making the Pie Crust
A good pie starts with a great crust. This recipe provides instructions for a classic, flaky pie crust.
1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt.
2. **Cut in the Fat:** Add the cold butter and shortening to the flour mixture. Use a pastry blender or your fingertips to cut the fat into the flour until the mixture resembles coarse crumbs. The butter and shortening should be in small pieces to create a flaky crust.
3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing lightly after each addition. Continue adding water until the dough just comes together. Be careful not to overmix, as this can develop the gluten and result in a tough crust.
4. **Form a Disk:** Turn the dough out onto a lightly floured surface. Gently form it into a disk, about 1 inch thick. Wrap the disk in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax and the fat to firm up, resulting in a more tender crust.
5. **Roll Out the Crust:** On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Make sure to roll from the center outwards, rotating the dough as needed to maintain a circular shape. If the dough sticks, add a little more flour to the surface.
6. **Transfer to Pie Plate:** Carefully transfer the rolled-out dough to the 9-inch pie plate. Gently press the dough into the bottom and up the sides of the plate. Trim any excess dough from the edges.
7. **Crimp the Edges:** Crimp the edges of the crust using your fingers or a fork. You can create a simple crimped edge by pressing down on the dough with the tines of a fork, or you can create a more decorative edge by pinching the dough between your thumb and forefinger.
8. **Pre-Bake the Crust (Blind Baking):** To prevent the crust from becoming soggy, it’s important to pre-bake it before adding the filling. Preheat your oven to 375°F (190°C). Line the pie crust with parchment paper and fill it with pie weights or dried beans. This will help the crust maintain its shape during baking. Bake for 15 minutes. Remove the parchment paper and pie weights, and bake for another 5-10 minutes, or until the crust is lightly golden brown. Let the crust cool completely before adding the filling.
### Part 2: Making the Calamondin Filling
Now that the crust is ready, it’s time to prepare the flavorful calamondin filling.
1. **Juice the Calamondins:** Wash and halve the calamondins. Use a citrus juicer to extract the juice. You’ll need about 1 1/2 cups of juice. This usually requires around 50-60 calamondins, depending on their size and juiciness. Strain the juice to remove any seeds or pulp.
2. **Zest the Calamondins (Optional):** If you want to add extra calamondin flavor, zest a few calamondins using a citrus zester. Be careful not to zest the white pith, as it can be bitter.
3. **Combine Ingredients:** In a medium saucepan, whisk together the calamondin juice, sugar, egg yolks, cornstarch, and salt until smooth. Make sure there are no lumps of cornstarch.
4. **Cook the Filling:** Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a simmer. This should take about 5-7 minutes. Continue to cook for another minute, stirring constantly, to ensure the cornstarch is fully cooked.
5. **Add Butter and Zest:** Remove the saucepan from the heat and stir in the butter and calamondin zest (if using) until the butter is melted and the filling is smooth and glossy.
6. **Pour into Crust:** Pour the hot calamondin filling into the pre-baked pie crust. Spread the filling evenly.
7. **Bake (Optional):** If you want to ensure the filling is completely set, you can bake the pie in a preheated oven at 350°F (175°C) for 10-15 minutes. This step is optional, but it can help prevent the filling from being too runny.
8. **Cool Completely:** Let the pie cool completely on a wire rack before adding the meringue topping (if using) or serving. This will allow the filling to set properly.
### Part 3: Making the Meringue Topping (Optional)
A fluffy meringue topping adds a touch of elegance and sweetness to the calamondin pie.
1. **Beat Egg Whites:** In a clean, dry mixing bowl, beat the egg whites with an electric mixer until soft peaks form. Make sure there is no trace of yolk in the egg whites, as this can prevent them from whipping properly.
2. **Add Cream of Tartar:** Add the cream of tartar and continue beating until stiff peaks form. Cream of tartar helps to stabilize the meringue and prevent it from collapsing.
3. **Gradually Add Sugar:** Gradually add the sugar, one tablespoon at a time, beating continuously until the meringue is glossy and smooth. The sugar should be fully dissolved into the egg whites.
4. **Spread on Pie:** Spread the meringue over the cooled calamondin pie, making sure to seal the meringue to the edges of the crust. This will prevent the meringue from shrinking during baking. You can create decorative swirls with a spoon or spatula.
5. **Bake or Broil:**
* **Bake:** Bake the pie in a preheated oven at 350°F (175°C) for 10-15 minutes, or until the meringue is lightly golden brown.
* **Broil:** Alternatively, you can broil the pie for 1-2 minutes, watching it closely to prevent the meringue from burning. Keep the oven door slightly ajar while broiling.
6. **Cool Completely:** Let the pie cool completely before serving. The meringue will continue to set as it cools.
## Tips and Tricks for Success
* **Use Cold Ingredients:** When making the pie crust, use cold butter, shortening, and ice water. This will help to create a flaky crust.
* **Don’t Overmix the Dough:** Overmixing the pie crust dough can develop the gluten and result in a tough crust. Mix just until the dough comes together.
* **Blind Bake the Crust:** Pre-baking the pie crust will prevent it from becoming soggy when the filling is added.
* **Strain the Calamondin Juice:** Strain the calamondin juice to remove any seeds or pulp, which can affect the texture of the filling.
* **Cook the Filling Properly:** Cook the filling until it is thick and glossy. This will ensure that the filling sets properly.
* **Use a Clean Bowl for Meringue:** When making the meringue, use a clean, dry mixing bowl and make sure there is no trace of yolk in the egg whites.
* **Seal the Meringue to the Crust:** When spreading the meringue over the pie, make sure to seal it to the edges of the crust. This will prevent the meringue from shrinking during baking.
* **Cool Completely Before Serving:** Let the pie cool completely before serving. This will allow the filling and meringue to set properly.
## Variations and Additions
* **Graham Cracker Crust:** Instead of a traditional pie crust, you can use a graham cracker crust. Simply crush graham crackers and mix them with melted butter and sugar. Press the mixture into the pie plate and bake for a few minutes until set.
* **Coconut Crust:** Add shredded coconut to the pie crust for a tropical twist.
* **Gingerbread Crust:** Use a gingerbread crust for a spicier and more festive pie.
* **Whipped Cream Topping:** If you prefer not to use meringue, you can top the pie with whipped cream.
* **Chocolate Shavings:** Garnish the pie with chocolate shavings for a decadent touch.
* **Citrus Segments:** Decorate the pie with fresh calamondin or other citrus segments.
## Serving Suggestions
* Serve the calamondin pie chilled or at room temperature.
* Garnish with a sprinkle of calamondin zest or a few fresh calamondin slices.
* Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
* Pair with a cup of hot tea or coffee.
## Storage Instructions
* Store the calamondin pie in the refrigerator for up to 3 days.
* Cover the pie loosely with plastic wrap or foil to prevent it from drying out.
* The meringue topping may soften over time, so it’s best to consume the pie within a day or two of making it.
## Conclusion
Calamondin pie is a delightful dessert that’s perfect for any occasion. The tart and sweet calamondin filling, combined with a flaky crust and optional meringue topping, creates a truly unforgettable flavor experience. With these detailed steps and instructions, you can easily create your own calamondin pie at home and impress your family and friends. So, gather your ingredients, put on your apron, and get ready to bake a zesty citrus masterpiece! Enjoy!