The first time I made this pie, I followed the original instructions which included the pith and the skin of the oranges and the lemon. And it was oh, so bitter. But in spite of the fact that I do not like bitter orange flavors like marmalade and such, I persisted and ate all of the pie, a small slice per day, until it was gone. Not because I am stubborn, prideful and refuse to let my hard work go to waste (all these points are true), but because of the real reason: the crust was exquisite and shame on anyone who wastes a crisp, flaky homemade pie crust. Shame on them. Continue reading
underground soup company 