This Calamansi Pie has gone through a year in the making. You see, my (grandma) Tita Flory has a calamansi tree planted in her garden. We’ve always enjoyed the juice of those sweet mini lemons… but we never knew it was called Calamansi. Every year, roughly from August to November, the tree gets filled with these little calamansi oranges and we love to make drinks out of it – not juice, but adding a water and sugar syrup to take away the tanginess.
Last year, I prepared the first version of the recipe, but I added zest and quite a bit more ginger, both of which made the pie a bit bitter. And… I am improving my pie making skills. Last year I had a pie crust that shrink so horribly I refused to post it here on Foodies. The recipe for the lemon curd was divine, but I just couldn’t bring myself to post it. You guys deserve the best! So, fast forward about a year, and I get a huge bag full of calamansi oranges. I might be doing a second pie this weekend since I have so many. Or some bars.. YES… That would be good.
Now, what do you know about Calamansi? At first I just thought they were these tiny oranges from my grandma’s yard, but no. Turns out that they can grow throughout Southeast Asia, India, Hawaii, the West Indies, and Central and North America. When you grow them, the fruit is usually seen in its un-ripened green state. When left to ripen it turns a tangerine orange. The calamondín juice is extracted by crushing the whole fruit, and makes a flavorful drink similar to lemonade. And in Asian cuisines, the juice is used to season fish, poultry, and pork. Calamondin halves or quarters may be served with iced tea, seafood and meats, the acid juice is often employed like lime or lemon juice to make gelatin salads or desserts, custard pie or chiffon pie.
All around, this fruit is as versatile as a lemon or an orange, and you can do so much! I am inspired to cook some more with this fruit. If you happen to find some around where you shop, make sure you try this pie!
With information from Wikipedia