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Cool Down Your Summer With Orange Meringue Pie

Wednesday, April 29th, 2009

Orange Meringue Pie

Orange Meringue Pie

A new and refreshing twist to a summer time favorite. Orange meringue pie is a great treat to bring to any summer picnic or event. A tall glass of iced tea and a slice of orange meringue pie – who could ask for a better summer evening?

Pies bake best in glass baking dishes, but tin works just as well if glass is not available. I used tin on this one for ease of transporting my Orange Meringue pie to a spring time event.

I also used a pre-made pie crust for this pie, to save on time. But it is always best when you make a homeade crust.

Recipe: Orange Meringue Pie

Summary: Summer Time Orange Meringue Pie

Ingredients

Orange Pie Filling

Pie Crust Baked, and cooled (If using pre-made pie shell, follow package directions to bake single empty pie crust)

1 Cup Sugar

5 Tablespoons flour

1 Cup Warm Water

1/2 Cup Orange Juice

3 egg yolks

1 Tablespoon butter

1 Tablespoon lemon juice

2 Tablespoons finely grated orange peel

Meringue Topping

3 Egg Whites

6 Tablespoons sugar

1/4 Cream of tartar

1/2 teaspoon of pure vanilla extract

Instructions

Orange Meringue Filling Preparation

1. Using a medium saucepan over low to medium heat, combine sugar, flour, and salt. Stir in warm 1 cup of warm water and 1/2 cup of orange juice.

2. Stir constantly bringing mixture to a low boil. Once boiling, continue to stir and boil for one minute.

3. Move saucepan to double boiler, and continue to cook over boiling water for 10 minutes, stirring often.

4. Beet 3 egg yolks slightly, then add about a half cup of the hot mixture to the egg yolks and beat yolks until well mixed.

5. Add the egg yolks to the hot mixture in the double boiler, whisking well.

6. Continue to cook over boiling water for 6 or 7 minutes, stirring constantly. Mixture should become very thick

7. Remove mixture from heat. Blend in butter, lemon juice and grated orange peel

8. Let mixture cool for a few minutes, and then pour into cooled pie crust.

9. Spoon meringue onto top of pie. Make sure you spread the meringue to the edge of the crust to seal in the filling. The meringue can sometimes pull back or shrink as it cools later – spreading it over the crust will help prevent the meringue from pulling away during cooling.

10. Bake at 325 degrees for 18 minutes, until nicely brown.

Meringue Topping Preparation:

1. Beat egg whites in metal (copper works best) bowl until frothy, using a whisk.

2. Add cream of tartar and continue to beat until becomes stiff and forms small peaks.

3. Add sugar in small amounts, while continued beating with whisk, until meringue becomes stiff and glossy.

4. Add vanilla flavoring.

CulinaryTradition: USA (Southwestern)

Note: Many people fear making meringue is complicated. It is not. If you follow a few golden rules, you can make a perfect meringue every time. It helps to use a copper bowl. Electric mixers work well, however I prefer to hand whisk the meringue. If you DO hand whisk, be prepared that it can be quite a work out!

To make peaks in your meringue, just tap your spoon into the meringue and pull it up and away in a fast jerking motion, trailing the meringue behind.