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Kumquat Pie Recipe

Kumquat Pie Recipe

Master this homemade kumquat pie that balances sweet and tart flavors perfectly! Learn how to make the best flaky pastry that complements the bright citrus filling. This easy baking recipe features a foolproof method for handling kumquats and creating a silky custard texture that's sure to impress.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
An overhead shot of a perfectly baked kumquat pie with a golden-brown lattice crust, revealing glimpses of the vibrant orange kumquat segments suspended in a glossy custard. The pie sits on a vintage blue ceramic plate against a neutral linen tablecloth, with soft natural light streaming from the side to highlight the caramelized edges and flaky texture of the pastry. Scattered around are fresh kumquats with their leaves attached, a dusting of powdered sugar, and a small jar of honey. A slice has been removed, showcasing the perfect set of the custard and the defined layers of the filling, with a fork resting nearby bearing a perfect bite.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">450g fresh kumquats, washed and sliced into thin rounds (seeds removed)</li> <li class="ingredients-single-item">200g granulated sugar</li> <li class="ingredients-single-item">4 large eggs</li> <li class="ingredients-single-item">120ml fresh lemon juice</li> <li class="ingredients-single-item">60g unsalted butter, melted</li> <li class="ingredients-single-item">2 tbsp kumquat zest (or orange zest)</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">For the crust:</li> <li class="ingredients-single-item">250g all-purpose flour</li> <li class="ingredients-single-item">1 tbsp granulated sugar</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">170g cold unsalted butter, cubed</li> <li class="ingredients-single-item">60-75ml ice-cold water</li> <li class="ingredients-single-item">1 egg (for egg wash)</li> <li class="ingredients-single-item">1 tbsp demerara sugar (for sprinkling)</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) pie dish</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Pastry blender (or food processor)</li> <li class="equipment-single-item">Fine mesh sieve</li> <li class="equipment-single-item">Citrus zester</li> <li class="equipment-single-item">Pie weights or dried beans</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Prepare the kumquats by slicing them thinly (about 2-3mm) and carefully removing all seeds. The thin slicing is crucial as kumquat peels are edible but can be bitter if too thick. Place the slices in a bowl and toss with 50g of the sugar. Let them macerate for 30 minutes to draw out some bitterness and soften the fruit. This maceration process is essential for balancing the natural tartness of kumquats. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> While the kumquats macerate, prepare your pie crust. In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use a pastry blender to cut it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Cold butter creates steam pockets during baking, resulting in those desirable flaky layers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Gradually add the ice water to the flour mixture, 1 tablespoon at a time, mixing gently with a fork until the dough just begins to come together. You may not need all the water – stop when the dough holds together when pinched. Divide the dough into two portions (one slightly larger than the other), shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour. Chilling relaxes the gluten and firms up the butter, preventing shrinkage during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Preheat your oven to 190°C (375°F). Remove the larger disc of dough from the refrigerator and let it sit for 5-10 minutes to slightly soften. On a lightly floured surface, roll it out to a 30cm circle about 3mm thick. Transfer carefully to your pie dish, gently pressing it into the corners without stretching. Trim the edges leaving a 2cm overhang. Return to the refrigerator while preparing the filling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> In a large bowl, whisk together the eggs, remaining 150g sugar, lemon juice, melted butter, kumquat zest, vanilla extract, and salt until well combined. Drain any excess liquid from the macerated kumquats (reserve this flavorful syrup for cocktails or tea sweetener) and fold the kumquat slices into the egg mixture, distributing them evenly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Remove the pie shell from the refrigerator and pour in the kumquat filling. Roll out the second disc of dough and either create a lattice top or cut decorative vents if using as a full top crust. If using a full top crust, brush the edge of the bottom crust with water before sealing with the top crust to ensure it doesn't separate during baking. Trim and crimp the edges decoratively. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Lightly beat an egg with 1 tablespoon of water and brush this egg wash over the top crust. This creates that beautiful golden-brown shine during baking. Sprinkle with demerara sugar for a professional-looking sparkle and extra crunch. Place the pie on a baking sheet (to catch any overflow) and bake on the middle rack for 20 minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Reduce the oven temperature to 175°C (350°F) and continue baking for 30-35 minutes more, until the crust is deeply golden and the filling is just set but still has a slight wobble in the center. If the crust edges brown too quickly, cover them with foil or a pie crust shield. The filling will continue to set as it cools, so don't overbake or you'll lose the silky texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Allow the pie to cool completely on a wire rack for at least 4 hours before slicing – patience is key for clean slices! This resting time allows the custard to fully set and the flavors to meld beautifully. Serve at room temperature or chilled with a dollop of lightly whipped cream to balance the brightness of the kumquats. The pie will keep, covered in the refrigerator, for up to 3 days. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Kumquat Pie Recipe?

The main ingredients for Kumquat Pie include fresh kumquats, eggs, sugar, lemon juice, butter, vanilla extract, and salt for the filling. The flaky crust requires flour, cold butter, sugar, salt, and ice water, finished with an egg wash and demerara sugar.

How to cook Kumquat Pie Recipe at home?

Learn how to cook Kumquat Pie Recipe by first macerating thinly sliced kumquats in sugar, then preparing a flaky butter crust. Make a custard filling with eggs, sugar, lemon juice and kumquat zest. Assemble with a lattice top, bake at 190°C for 20 minutes, then reduce to 175°C for 30-35 minutes until golden and just set.

Why do you need to macerate the kumquats before adding them to the pie filling?

Macerating kumquats in sugar for 30 minutes is crucial as it draws out bitterness from the peels, softens the fruit, and balances their natural tartness. This step ensures the kumquats blend harmoniously with the sweet custard and prevents an overly bitter or tough texture in the finished pie.

What's the secret to achieving that perfect flaky pie crust?

The secret lies in using very cold butter and minimal handling. The cold butter creates steam pockets during baking that form flaky layers. Chilling the dough relaxes the gluten and firms the butter, preventing shrinkage. Work quickly and avoid overworking the dough for the best texture.

Can I use other citrus fruits if kumquats aren't available?

Yes, you can substitute kumquats with other citrus like Meyer lemons, mandarins, or blood oranges. For larger fruits, cut them into smaller segments and adjust the sugar to accommodate differences in tartness. Remember that kumquat peels are edible, so consider peeling other citrus varieties.

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I'll definitely be making this again when kumquats are in season.", "name": "Perfect Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-04-15", "reviewBody": "I've been wondering what to do with the kumquats from my garden, and this recipe was the perfect solution! The maceration step really helps tame their natural tartness. My guests were impressed by this unique dessert.", "name": "Great Use for Garden Kumquats", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophia Petridis", "datePublished": "2024-04-18", "reviewBody": "The presentation of this pie is absolutely gorgeous with the lattice top, and it tastes even better than it looks! The contrast between the buttery crust and bright citrus filling is divine. Worth every minute of preparation.", "name": "Stunning Presentation", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aiden O'Sullivan", "datePublished": "2024-04-20", "reviewBody": "That butter crust truly melts in your mouth! The detailed instructions made it easy to achieve perfect results even though I'm not experienced with pie-making. The kumquat filling is a refreshing change from typical fruit pies.", "name": "Butter Crust Excellence", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Maria Rodriguez", "datePublished": "2024-04-22", "reviewBody": "This recipe converted the citrus-haters in my family! The kumquats have such a unique flavor compared to other citrus, and the custard base mellows everything perfectly. The step about macerating the kumquats first is genius.", "name": "Won Over the Skeptics", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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