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Reverend Byrdman's Blood Orange Pie
A simple Recipe for an Orange Pie |
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For Pie Filling:
1 baked 9 inch pie shell
1 1/2 cups sugar
3 Tbls. cornstarch
1 Tbls. flour
1 pinch salt
OPTIONAL: grated rind of 2 small oranges
1 1/2 cups juice from oranges
juice from 1/2 lemon
3 egg yolks
For Meringue:
4 egg whites
4 tsp. sugar
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PIE:
Combine sugar, cornstarch, flour and salt.
Add juices and egg yolks And orange rinds, if used; this will add tartness. Cook in double-boiler until THICKENED;
(thick enough not to run; about the consistency of SET pudding or yogurt. Warning: this may take some time, especially if you are faking a double boiler; be prepared to stand watch for a while over the burner. Pour into pie shell.
MERINGUE:
Beat egg whites.
Gradually add 3 tsp sugar and beat until stiff-peaking.
Spread on top of pie.
Bake at 350°f for 15 minutes or until meringue is browned.
Cool for 10 to 15 minutes. Eat.
The recipe will work with any type of orange, but comes out best with the Tarocco Blood Orange, especially with the color.
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Preparation Time: 2 hours |
Serves: 6 |
| Recipe Origin: United States |
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Submitted by: |
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Rev. Michael Allen Byrd
California
United States |
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| This recipe has been viewed 5782 times. |
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