The wet weather in these parts led to an almost (but not quite) predictable cancellation of soccer games on the weekend that we were supposed to provide snacks. This means I ended up staring at a surplus of navel oranges and thinking, “What am I going to do with these?”
Marmalade presented itself as an option, except I’m still in Pi Day pie (a la) mode, so I don’t want to be distracted with canning. Then I thought, “I wonder whether a marmalade topping would work well on a tea-flavored cheesecake pie?”
Let’s find out, shall we?
It takes some time to draw the pectin out of the citrus peels. Since the pectin is what helps the marmalade gel, this is the piece of the recipe to start with.
1 large (or 2 small) navel oranges — cut in half, then cut each half into very thin slices.
1 blood orange — cut in half, then cut each half into very thin slices (or use an additional navel orange); remove seeds
2 kumquats — cut into very thin slices; remove seeds
Place sliced citrus in a small pan. Just cover with water. Cover pan and bring to a boil. Lower heat and stir in 1.5 cups sugar. Cook a few minutes, then cover and remove from heat. Let sit for about an hour.
Return to a boil and cook until the temperature of the mixture comes to 220 oF. Remove from heat and cool.
Graham cracker crust.
Mix 2.5 cups graham cracker crumbs with 10 tablespoons melted butter. Press into bottom and sides of a buttered pie pan.
Beat 8 ounces of softened cream cheese until fluffy. Add 0.5 cup sugar and beat until incorporated. Add 6 tablespoons very strong tea and beat. While beating, add 2 eggs, one at a time, and a pinch of salt.
Pour filling into crust and bake at 325 oF for 25-35 minutes (until set).
Cool pie on a wire rack. Spread cooled marmalade on pie. (There will be about a cup more than you need. Put the excess in a container and refrigerate it for later use as marmalade.)
Chill the pie for at least 4 hours before serving.
The tea flavor is subtle, but it seems to work well with the assertively citrus-y marmalade topping.