Blood Orange Pie?
Finally got blood oranges at our Whole Foods, and I decided that I should do something a little different. I want to try this, and probably make it a custard-type pie, like a key lime pie. Has anyone else ever done this? If so, have you had any obstacles?
Otherwise, do you think I can just sub out the Key lime juice and use the same recipe with blood orange? Is there a difference in juice consistencies or strengths that I need to be careful of? Is this just a silly idea?
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