Friday, March 14, 2008

Orange Meringue Pie

Happy Pi Day! (3/14). In celebration of pi day, we made an orange meringue pie. Yummy yummy! Not as tart as lemon meringue, full of happy orange flavor and topped with a tasty meringue topping. What more could you want?

(Great thing about this recipe is having all the ingredients on hand and no trips to the store!)

Orange Meringue Pie (from
  • 1 baked pie shell, 9-inch, cooled (I always use Martha Stewart's pate brisee recipe)
  • 1 cup sugar
  • 5 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup warm water
  • 1/2 cup orange juice
  • 3 egg yolks
  • 1 tablespoon butter
  • 1 tablespoon lemon juice
  • 2 tablespoons finely grated orange peel
  • Meringue Topping, below
In a medium saucepan, combine sugar, flour, and salt. Stir in warm water and orange juice. Cook over low heat, stirring constantly, until mixture thickens and begins to boil. Set mixture over boiling water and continue cooking for about 10 minutes longer.Beat egg yolks lightly then beat a little of the hot mixture into them. add the egg yolk mixture back to the hot mixture in top of double boiler, whisking well. Cook 5 to 7 minutes, stirring constantly. Remove from over the hot water. Blend in the butter, lemon juice, and orange peel.

Let mixture cool, then pour into cooled baked pie crust. Spoon meringue (below) onto pie, spreading to crust edge to seal filling in. Bake at 325° for 15 to 18 minutes, until nicely browned.

Meringue Topping
  • 3 egg whites
  • 6 tablespoons sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla, optional
Beat egg whites until frothy; add cream of tartar and continue to beat until stiff enough to hold up. Add sugar gradually and continue beating until stiff and glossy. If desired, add vanilla or other flavoring.

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