1 1/4 c. flour
3/4 c. (1 1/4 sticks) soft butter
1/4 c. powdered sugar
1 tbsp. grated orange peel

Combine all ingredients and press on bottom and sides of a 10 inch pie plate. Flute. Bake at 375 degree for 15-18 minutes. Cool.

FILLING:

6 tbsp. cornstarch
1 1/2 c. fresh orange juice
1/2 c. sugar
2/3 c. orange marmalade
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg
6 lg. oranges, peeled and sections

(Navels are best - be sure all membranes and seeds are removed).

Dissolve cornstarch in 1/2 cup orange juice. Put remaining 1 cup of orange juice and next 5 ingredients in a saucepan. Cook, and while constantly stirring add the orange juice-cornstarch mixture to the saucepan. Continue to cook until thick and clear. Add orange sections and mix gently. Pour into cooled pie crust. Chill 3-4 hours. Serve at room temperature, garnished with sweetened whipped cream.