ORANGE MERINGUE PIE

ORANGE MERINGUE PIE

Ingredients:

  • Two cups of all-purpose flour, sifted
  • One big egg, lightly beaten;
  • one teaspoon salt;
  • one tablespoon sugar
  • One-half teaspoon of white vinegar
  • a half-cup of iced water
  • 12 tablespoons or 1 and a half sticks of cold, unsalted butter, chopped into bits.
  • One egg white, very gently beat

PIE

  • ½ cup cornstarch, ⅓ cup sugar, and ½ teaspoon pinch of salt
  • One and a half cups  Orange Juice
  • Four sizable eggs, divided
  • four tablespoons of sliced unsalted butter
  • One tsp vanilla essence
  • half a cup sugar and one-half tsp cream of tartar

INSTRUCTIONS 


PIE CRUST

  1. Add the flour, sugar and salt to your food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces into the mixer and beat on low speed until small coarse crumbs remain throughout the flour. Sprinkle the water/egg mixture over the flour and beat again until the dough comes together.

  2. Remove the dough with your hands and wrap it in plastic wrap.Refrigerate the dough for 30 minutes.Remove the dough with your hands and wrap it in plastic wrap. Refrigerate the dough for 30 minutes.
  3. Preheat the oven to 375 degrees Fahrenheit after 30 minutes.
  4. Using 9-inch pie plate, roll out the pie dough to 12-inch circle. To pick it up, fold it in half, then gently set it in the dish, unfolding it as you go and clipping off any excess. You can push the edges down with fork or another ornamental idea. like to gently fold the edges over and then create ripple in the crust with my thumb and finger.
  5. Line the crust with a piece of parchment paper. Use pie weights, dried beans or even granulated sugar to fill the crust and push the parchment paper all the way to the edges. Bake the crust for 15 to 20 minutes, until it’s set and golden
» MORE:  Stuffed Mushroom Casserole

PIE

  1. To make the orange curd, put the sugar, cornstarch, salt, and Florida’s Natural orange juice in skillet over medium heat. After the sugar has dissolved and the mixture has boiled and thickened, stir it for five to six minutes. Turn off the fire and rapidly whisk in the egg yolks to save the eggs from frying! Melt the butter and beat in the vanilla essence.
  2. Spoon the orange curd into the prepared pie crust. Let it cool till the room temperature is reached.
  3. After the filling cools down, prepare the meringue. Fill the bowl of your electric stand mixer with the egg whites. Beat them for approximately five minutes, or until frothy, and then gradually beat in the sugar and cream of tartar, stopping just short of creating stiff peaks.
  4. Cover the orange curd with the meringue, ensuring it reaches the pie’s edges. Bake for 15 minutes at 375 degrees F, or until the meringue is toasted and golden.
  5. After letting cool, cut and serve!

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