Sometimes it satisfies a certain nostalgia to crack open my mom’s old Betty Crocker Cookbook and recreate her tried and true favorite recipes.
They may not be TOTALLY the most UBER healthy…but once in while it’s OK to indulge.
This time I had a hankering for an Orange Meringue Pie…a bit of a change from the standard lemon meringue — not that lemons aren’t delicious — but I had a few organic oranges around and wanted to work with that specific and intensely ORANGE flavor.
I served it after a dinner of Chile Rellenos with Guacamole (post soon.)
The citrus was the PERFECT finishing touch to a spicy meal.
First of all, I’m going to be a bossy pants and insist that you spend just a few minutes to create your own baked pie crust. It’s not THAT difficult and is SO much better than store bought. (Recipe below)
As soon as the filling is done, quickly turn to your mixer and whip the whites into light peaks of pillowy soft clouds.Very stiff peaks is what you’re looking to achieve.
The last few steps are the MOST important. Fill the baked pie shell with the orange filling.
Spread the uncooked meringue over the filling, spreading to completely cover the pie. Slide gently into the oven for about five to seven minutes. DON’T leave the kitchen ‘cos a minute too long and your meringue goes from luscious lightly browned goodness to crispy burned in a HEARTBEAT.
LOVELY. Very marshmallow-y.
Orange Meringue Pie (thank you, Betty Crocker!)
- 1 (9 inch) pie crusts, baked
- 1 cup sugar
- 3 tablespoons cornstarch
- 3 egg yolks, slightly beaten
- 1 cup orange juice
- 1/2 cup water
- 3 tablespoons butter
- 1 tablespoon lemon juice
- 1 tablespoon orange zest
- 1 -3 egg white, meringue
Preheat oven to 400°.
In saucepan combine sugar and cornstarch.
Combine egg yolks, orange juice and water; stir gradually into sugar/cornstarch mixture in the pan.
Cook stirring constantly over medium heat until mixture thickens and boils.
Boil 1 minute, stirring constantly; stir in butter, lemon juice and the peel.
Immediately pour into pre-baked pie shell.
Cover completely with meringue-carefully sealing to the edges.
Bake about 10 minutes or until meringue browns lightly.
Cool on wire rack out of drafts.
BAKED PIE CRUST
1 cup all purpose flour
1/2 teaspoon salt
1/3 cup shortening
2-3 tablespoons cold water
Heat oven to 475ºF. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack.