Combine the following ingredients and press on bottom and sides of a 10 inch pie plate. Flute.

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

Bake at 375 degrees for 15 to 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 sectioned (navels are best, but valencias may be used. Be sure all membrane 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 and 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 to 4 hours. Serve at room temperature, garnished with sweetened whipped cream.