This is a nice change on our standard pie recipe.
It is not what I would call inexpensive unless you make it when oranges are in season, not like I do in the middle of winter, but it is such a sunny pie to make when it’s cold outside. It takes 6 medium oranges (usually) if you use navel oranges. Sometimes our store has Valencia oranges which are a juice orange and then it will take less.
I used the meringue recipe from the Cooking from Quilt Country instead of the meringue recipe listed here. Theirs is a 3 egg meringue so you will have a lot of meringue for the top and might need to bake it about 20 minutes instead of 15.
¼ cup cornstarch
¼ teaspoon salt
1 ½ cups orange juice
2 slightly beaten egg yolks
1 tablespoon butter
1 teaspoon grated orange
peel optional
1 baked 8 inch pie shell
1 teaspoon grated orange
peel optional
1 baked 8 inch pie shell
2 egg whites
¼ cup sugar
Meringue topping
Meringue topping
In saucepan combine ¾ cup sugar, cornstarch, and slat. Slowly stir in juice. Cook and stir till thickened and bubbly. Reduce heat,. Cook 1 minute more; remove from heat. Stir small amount of hot mixture into yolks; return to hot mixture. Cook and stir 2 minutes more. Stir in margarine and peel. Pour in to pie shell.
Beat egg whites to soft peaks. Slowly beat in ¼ cup sugar to stiff peaks; spread over hot filling, sealing edges. Bake at 400° for 7 to 9 minutes. Cool on rack.
What a beautiful meringue pie. I love the looks of a well made pie and this is certainly a beauty. I have never had orange pie. We love lemon, bananna cream, and chocolate and will try this one.
ReplyDeleteMy Grandmother made amber pie. I have made it too.
Have you ever heard of it?? It is a cream pie made with the juice of wild black raspberries thus the resulting color.
I have never heard of that pie, but it sounds wonderful. Black raspberries are so good.
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