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ORANGE MERINGUE PIE

Source of Recipe

Don Davidson


Recipe Introduction

Great citrus meringue pies no longer need to be lemon or lime. This Orange Meringue Pie is different and delicious!

List of Ingredients

Orange Pastry
1/2 tsp. salt
1 1/2 cups flour
1/2 cup shortening
1/4 cup fresh orange juice
1 tsp. grated orange peel

Orange Meringue Pie
1 baked 9 inch pie shell
1 1/2 cups orange juice
1 cup sugar
rind of 1 orange grated
3 egg yoks
1 Tbsp butter
2 Tbs. Cornstarch
1/8 Th. tsp. Salt

Orange Meringue
3 egg whites
6 Tbs. sugar
1 Tbs. orange juice


Recipe

Orange Pastry:
Mix salt and flour in large bowl. Cut in shortening with fork or pastry blender. (Work mixture with fingers until shortening forms pellets about the size of peas. As shortening melts during baking process it leaves a space making a flaky pie crust.) Moisten the flour mixture with chilled orange juice, using only what is needed to make dough hold together. Add grated peel and work in. Form into a ball, wrap in wax paper and chill about an hour. On a floured board, roll out dough in a circle about 1/8 to 1/4 inch thick. Line pie pan. Cut off excess and puncture bottom of crust with fork. Bake 8 to 10 minutes in 475 degree F. oven.

Orange Meringue Pie:
Combine all ingredients in top of double boiler. Mix thoroughly so that egg yolks are broken and blended. Set pot over double boiler and cook until thick. Chill completely before pouring into pie shell. Cover with meringue, making sure meringue touches the crust completely. Bake in 425 degree F. oven until meringue browns lightly (about five minutes).

Orange Meringue:
Beat egg whites until stiff. Gradually add the sugar and orange juice, beating thoroughly after each addition until stiff peaks form.