We have a Seville orange tree in our yard and have been thinking of recipes to enjoy with with this tart fruit. We're not huge marmalade fans, so we settled on orange meringue pie. After comparing a few recipes online, I came up with the following concoction:
Graham cracker crust:
- 1.5 cups graham cracker crumbs
- 6 tablespoons melted butter
- 3 tablespoons white sugar
- 1/4 teaspoon salt
Combine the graham cracker crumbs, melted butter, sugar and salt and mix. Press the mixture into a 9-inch pie pan and bake 8-10 minutes at 350 degrees F, until lightly browned. Remove from oven and cool on a wire rack.
Seville orange filling:
-Juice from 5 Seville oranges
- Zest from 1 orange rind
- 2 tablespoons flour
- 3 tablespoons cornstarch
- 4 egg yolks
- 1 cup white sugar
Bring the water to a boil, then slowly add juice, orange rinds, flour, and cornstarch. Simmer until it forms a thick custard. Mix the egg yolks and sugar together and add to the custard. Bring back to a boil and remove from heat. After briefly cooling, pour into the crust.
Meringue:
-4 egg whites
- 6 tablespoons white sugar
Whisk the egg whites in a bowl until they form stiff peaks. Add the sugar one spoonful at a time and continue whisking. Spoon the meringue over the pie and swirl it into peaks. Add a few orange rinds to the top. Bake at 400 degrees F for about 15 minutes, until the meringue is beginning to turn golden brown.
The pie turned out delicious and received many complements. I think the graham cracker combined with the orange tart flavor was just perfect.
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