Orange meringue pie
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Orange meringue pie
  Orange    Meringue    Pie  
Last updated 6/12/2012 12:45:40 AM. Recipe ID 5587. Report a problem with this recipe.
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      Title: Orange meringue pie
 Categories: Pies, Desserts
      Yield: 8 Servings
MMMMM-------------------------PIE PASTRY------------------------------
      2 c  All-purpose flour
    1/2 ts Salt
    2/3 c  Vegetable shortening
      2 tb Ice water (or more)
      2 c  Fresh orange juice
     12 tb Unsalted butter; sliced
  1 1/2 tb Grated orange zest
    1/2 c  Fresh lemonjuice
      2 ts Grenadine syrup

      6 tb Cornstarch
      3 tb All-purpose flour
      1 c  Sugar
    1/4 ts Salt
      1 c  Boiling water
      5    Egg yolks; lightly beaten

      5    Egg whites; at room temp.
    1/4 ts Salt
    1/2 ts Cream of tartar
    1/2 c  Sugar; plus...
      2 tb Sugar
  Combine the flour, salt and shortening in a large mixing bowl, and
  cut in the shortening until the mixture resembles coarse meal. With a
  fork, stir in only enough ice water to enable the dough to be
  gathered into a ball. Flatten the ball into a disk, wrap in waxed
  paper and refrigerate for at least 1 hour. On a lightly floured
  surface, roll out the pastry into an 11-inch round. Without
  stretching, fit the pastry into a 9-inch pan. Trim, leaving a
  1/2-inch overhang all around; discard the pastry scraps or reserve
  for another purpose. Tuck under the excess pastry and crimp to make a
  decorative edge. Refrigerate for 30 minutes before baking. Preheat
  the oven to 425 F. Line the pastry with aluminum foil and weigh down
  with aluminum pie weights or dried beans to prevent the pastry from
  bubbling. Bake for 15 to 20 minutes, or until crisp and golden. Cool
  on a rack. PREPARE THE FILLING:  In a large mixing bowl, combine the
  cornstarch, flour, sugar and salt.  Stirring constantly, pour in the
  boiling water nad blend until smooth. Add the egg yolks and orange
  juice and beat until smooth.  Transfer the filling to the top of a
  double boiler over, but not touching, boiling water and cook,
  stirring frequently, for 15 to 20 minutes. When the mixture is very
  thick, remove it from the heat. Add the butter, orange zest, lemon
  juice and grenadine; stir until the butter melts.  Cover with a round
  of waxed paper place directly on the surface and let the filling cool
  to room temperature. Pour into the pre-baked pie shell, cover with
  waxed paper and chill for at least 5 hours or overnight. PREPARE THE
  MERINGUE: Preheat the oven to 350 F. Place the egg whites in a bowl,
  add the salt and beat until the whites are foamy. Add the cream of
  tartar and beat until soft peaks form. Gradually add the sugar and
  continue beating until the whites are stiff and very glossy. Do no
  overbeat or the meringue will be dry. Pile the meringue on the
  filling, mounding it in the center and spreading it out to the edge
  of the crust to seal well. Bake in the center of the oven for 15
  minutes, or until the meringue is golden. Let cool and chill for 3
  hours before serving. To slice neatly, use a knife dipped into
  boiling water before making each cut.

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Recipe ID 5587 (Apr 03, 2005)

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