CRUST:

1 1/4 c. flour
2/3 c. soft butter
1/4 c. powdered sugar
1 tbsp. grated orange peel

Combine flour, butter, sugar and orange peel; press on bottom and sides of 10-inch pie plate. Flute edges and bake at 375 degrees for 15-18 minutes. Remove from oven and cool.

FILLING:

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

Dissolve cornstarch in 1/2 cup of orange juice. Put remaining juice in saucepan and add sugar, marmalade, vanilla, cinnamon and nutmeg. Cook, stirring constantly, adding the cornstarch and juice mixture. Continue cooking and stirring until thick and clear. Remove from heat and add orange sections; mix gently. Pour into cooled pie crust. Chill for 3-4 hours.

Best served at room temperature garnished with sweetened whipped cream.