Does anyone have a recipe for "Sour Orange Pie"?
Question:
Answer:
Blue Water Bay's Sour Orange Pie
Melrose, Fla.
Ingredients:
1 1/2 cups reduced to 3/4 cup fresh sour orange juice
1/2 cup egg yolks (4 to 6)
14 ounces sweetened condensed milk
Sauce:
1/2 cup fresh sour orange juice
1/4 cup cane syrup
1 tablespoon cornstarch, diluted
Crust (10-inch):
3/4 cup chocolate cookie crumbs
3/4 cup graham cracker cookie crumbs
4 tablespoons Euro Butter
Grated/dried zest from one sour orange (marinated in Cuvée du cent-cinquantenaire Grand Marnier or try Cordon Rouge Grand Mariner for a less expensive version.)
Pie Topping:
3 ounces dark chocolate
2 ounces Euro Butter
1 tablespoon Cane syrup
Directions:
Pre-heat oven to 350 degrees. Place egg yolks in a bowl and whisk on high speed for about five minutes or until thick. Using the flat beater attachment, add sweetened condensed milk in two batches and gradually add the sour orange juice.
Combine the crust ingredients with melted butter and mix to desired consistency. Mixture should stick together when clumped with the hand. Integrate the sour orange zest last. Shape into pie pan and chill.
Put the topping ingredients in a double boiler and stir until ingredients are integrated and a smooth texture is obtained.
Pour the filling into the formed pie crust and bake for 18 to 20 minutes or until the pie is set.
Refrigerate for one hour and apply chocolate glaze, rotating to distribute evenly. Chill thoroughly to set the glaze.
sour orange pie
INGREDIENTS:
1 cup granulated sugar, divided
5 tablespoons cornstarch
1/2 teaspoon salt
1 cup water
2 teaspoons grated sour orange peel, or 1 teaspoon each grated lemon and orange peel
1 1/2 cups fresh sour orange juice, strained, or 1 cup orange juice and 1/2 cup lemon juice
4 egg yolks, beaten
2 tablespoons butter
9-inch baked pastry shell, homemade or purchased
.
Meringue:
4 egg whites
1 teaspoon vanilla
1/2 cup granulated sugar
PREPARATION:
In a saucepan combine 1/2 cup of the granulated sugar, the cornstarch and the salt. Add the water, grated peel and juice, and whisk until smooth. Bring the mixture to the boil over medium-low heat, stirring constantly until it begins to thicken.
Remove from the heat.
With an electric mixer, beat together the remaining 1/2 cup of granulated sugar and the egg yolks until thicken and light in color. Beat in 1/2 cup of the hot juice mixture, then add all of the yolk mixture to the contents of the saucepan, stirring constantly. Stir over medium-low heat until thickened, but do not let the mixture boil. Remove from heat, stir in butter, and pour the filling into the pie shell. Let cool. Preheat the oven to 350°.
Meanwhile, make the meringue topping. Beat the egg whites and vanilla to soft peaks. Gradually beat in the sugar, beating until stiff peaks form and all the sugar has dissolved. Spread the meringue over the filling, touching the edge of the pie shell.
Bake for 15 minutes, until the meringue is golden brown and thoroughly cooked. Cool thoroughly before s
Sour Orange Pie With Meringe Topping - Orange Pie Recipe
* 1 cup granulated sugar, divided
* 5 tablespoons cornstarch
* 1/2 teaspoon salt
* 1 cup water
* 2 teaspoons grated sour orange peel, or 1 teaspoon each grated lemon and orange peel
* 1 1/2 cups fresh sour orange juice, strained, or 1 cup orange juice and 1/2 cup lemon juice
* 4 egg yolks, beaten
* 2 tablespoons butter
* 9-inch baked pastry shell, homemade or purchased
* .
* Meringue:
* 4 egg whites
* 1 teaspoon vanilla
* 1/2 cup granulated sugar
PREPARATION:
In a saucepan combine 1/2 cup of the granulated sugar, the cornstarch and the salt. Add the water, grated peel and juice, and whisk until smooth. Bring the mixture to the boil over medium-low heat, stirring constantly until it begins to thicken.Remove from the heat.
With an electric mixer, beat together the remaining 1/2 cup of granulated sugar and the egg yolks until thicken and light in color. Beat in 1/2 cup of the hot juice mixture, then add all of the yolk mixture to the contents of the saucepan, stirring constantly. Stir over medium-low heat until thickened, but do not let the mixture boil. Remove from heat, stir in butter, and pour the filling into the pie shell. Let cool. Preheat the oven to 350°.
Meanwhile, make the meringue topping. Beat the egg whites and vanilla to soft peaks. Gradually beat in the sugar, beating until stiff peaks form and all the sugar has dissolved. Spread the meringue over the filling, touching the edge of the pie shell.
Bake for 15 minutes, until the meringue is golden brown and thoroughly cooked. Cool thoroughly before serving.
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