Shaker Orange Pie

This cake is for you, lovers of marmalade. Although homemade cakes are well worth the effort, use a chilled pie crust if you want to reduce the cooking time.
Grate the zest from the oranges so that it is equal to 2 tbsp. l. Cut the oranges lengthwise in half and cut into thin slices. In a medium saucepan over medium heat, bring the sugar, orange slices, zest, and 1 cup water to a boil. Reduce the heat to medium-low and simmer for 1 hour or until the oranges are translucent. Remove from heat; allow to cool completely.Meanwhile, whisk the flour, butter, and 1 teaspoon salt in a food processor until the mixture resembles coarse flour. With the processor running, pour 1/4 cup of ice water through the food chute; beat until the dough forms a ball and comes off the sides of the bowl. Wrap the dough in plastic wrap. Refrigerate for 1 hour.Preheat the oven to 425 degrees. Remove the dough from the plastic wrap; roll out in a 13-inch circle on a lightly floured surface. Lightly coat a 9-inch pie dish with cooking spray. Place the dough on the prepared pie dish. Bend the edges and crimp. Prick the bottom and sides of the cake with a fork. Freeze for 20 minutes. Cover the cake with aluminum foil and sprinkle with pie filling or dried beans.Bake at 425 ° C for 15 minutes. Remove the mass and foil and bake for 10 minutes.Reduce the oven temperature to 375 degrees. Beat the cream cheese, vanilla, and remaining 1/4 teaspoon salt in an electric mixer on medium speed until smooth. Spread the mixture on the prepared cake.Whisk the eggs and the next 2 ingredients until smooth; stir in the orange mixture. Pour the cream cheese mixture over the pie crust and spread the oranges evenly. Cover loosely with foil.Bake at 375 degrees for 30 minutes. Remove the foil and bake for another 30 minutes or until cooked through. Allow to cool completely on a wire rack (about 1 hour) before slicing.