Provided by Donald DiPalma
Categories Food Processor Mixer Egg Dessert Bake Orange Chill Gourmet Connecticut Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 10-inch pie
Number Of Ingredients 21
Steps:
- Make shell:
- In a large bowl with a pastry blender or in a food processor blend or pulse together flour and shortening until mixture resembles meal. In a small bowl stir together egg yolk, vinegar, and ice water. Gradually add yolk mixture to flour mixture, stirring with a fork until mixture forms a dough. Form dough into a flattened disk and chill, wrapped in plastic wrap, 1 hour or overnight.
- Preheat oven to 425°F.
- Roll dough into a 12-inch round on a lightly floured surface and fit into a 10-inch (1 1/2-quart) glass pie plate, crimping edge decoratively. Prick shell in several places with a fork and chill 30 minutes.
- Line shell with foil and fill with rice. Bake shell in middle of oven 15 minutes. Remove foil and rice carefully and bake shell 12 to 15 minutes more, or until pale golden. Cool shell in pie plate on a rack.
- Make filling:
- Into a 4-quart saucepan sift together sugar, cornstarch, and salt. Gradually whisk in zest, 1 1/2 cups orange juice, and lemon juice. Cook mixture over moderate heat, whisking constantly, until sugar is dissolved. Remove pan from heat and add butter, whisking constantly until melted. Add remaining 2 1/4 cups orange juice and eggs and simmer, stirring constantly, 2 minutes, or until smooth and thickened.
- Strain filling through a sieve into a bowl and pour into shell. Cool pie completely.
- Make meringue:
- Preheat oven to 350°F.
- In a large bowl with an electric mixer beat egg whites on low speed until frothy. Add cream of tartar and increase speed, beating until whites hold soft peaks. Gradually beat in sugar and vanilla and beat on high speed until meringue holds stiff and glossy peaks.
- Spread meringue on top of cooled filling, covering filling completely, and bake pie in middle of oven 15 minutes, or until meringue is golden. Chill pie 3 hours, or until set.
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Blessing Baby
[email protected]This pie is a classic for a reason. It's a delicious and beautiful dessert that everyone will love.
Charmaine Jacobs
[email protected]This pie is a bit expensive to make, but it's worth it for a special occasion. The ingredients are all high-quality and the flavor is amazing.
Wahab salih
[email protected]I'm not a very experienced baker, but I was able to make this pie with no problems. The instructions are very clear and easy to follow.
L & P Raees
[email protected]This pie is a bit time-consuming to make, but it's definitely worth the effort. The end result is a stunning and delicious pie that will impress your guests.
cynthia kambarami morotolo
[email protected]I've made this pie several times now, and it's always a hit. It's the perfect dessert for any occasion.
Faizan Mehmood
[email protected]This pie was a great success! I followed the recipe exactly and it turned out perfectly. The filling was smooth and creamy, and the meringue was light and fluffy.
Stella Ashley
[email protected]This pie was a bit dense for my taste, but the flavor was still good. I think I would try a different recipe next time.
Rafeeq Masi
[email protected]I'm not a huge fan of orange meringue pie, but I made this for my husband and he loved it. He said it was the best pie he's ever had.
Md mijanur Rana
[email protected]This pie was a bit too sweet for my taste, but I think that's just a personal preference. The filling was very flavorful, and the meringue was light and airy.
John Zarlino
[email protected]I had some trouble getting the meringue to brown, but other than that, this pie was perfect. The filling was amazing, and the crust was flaky and buttery.
Md Sabbir Hossin
[email protected]This pie was a bit more work than I expected, but it was worth it. The end result was a beautiful and delicious pie that everyone loved.
Erfan Farhan
[email protected]I'm not usually a fan of meringue pies, but this one changed my mind. The filling was so smooth and creamy, and the meringue was perfectly toasted. I'll definitely be making this pie again.
George Nichols
[email protected]This pie was a hit at my dinner party. Everyone loved the combination of the tart oranges and the sweet meringue. It's definitely a keeper!
Franciscar Munyoki
[email protected]I've tried many orange meringue pie recipes, but this one is by far the best. The filling is rich and flavorful, and the meringue is perfectly crispy. It's become a favorite in my family.
Prasant Shikarmi
[email protected]The orange meringue pie was a delight! The filling was perfectly tangy and sweet, and the meringue was light and fluffy. I would definitely make this pie again.