Dough for 1 crust
1 tsp. grated orange rind
4 c. orange segments (9 lg. navel oranges)
1/2 c. sugar
1 1/2 c. orange juice
1/8 tsp. salt
3 tbsp. cornstarch
3/4 tsp. vanilla
2/3 c. apricot preserves
1/2 c. toasted coconut (optional)

To dough, add orange rind. Bake at 425 degrees until done. Peel oranges and sections into segments. Squeeze membrane and reserve juice. Pour sugar over orange segments and let stand for 1/2 hour. Drain liquid from segments and add to reserved liquid, making 1 1/2 cups. Add orange juice, if necessary.

Place juice in double boiler with salt and cornstarch. Cook until thickened. Add vanilla. Let sauce cool to room temperature. Spread apricot preserves on cooked pie shell. Place orange slices on top of preserves. Pour cooled sauce over orange segments. Chill for at least 1 hour before serving. Garnish with coconut if desired. Delicious!