Orange Meringue Pie #SundaySupper

Orange Meringue Pie (2)

Orange Meringue Pie

For this Sunday Supper we are celebrating pies! Shortcrust, puff pastry, two-crust, one-crust, crumb crusts, with all sorts of fillings from fruit or nuts, to cheese or meat. Or make vegetables the star! Break out your fancy crimping and lattice skills or make a rustic pie. Baked or non-baked, it’s all good in the pie hood!

I didn’t grow up around homemade pies cooling on windowsills. The air at our house wasn’t permeated with Apple Pies baking. We were a cake and cookie household with the occasional exception of a Funny Cake (cake baked in a pie shell).

It wasn’t until I starting cooking school that I fell in love with pies! Lemon Meringue, Chocolate Cream and Cherry pies became my new loves!

Tender, flaky crusts cradling delicious fillings.

Sweet pies like Mile High Strawberry Pie , Sour Cherry Pie, Blueberry Cream Pie with Almond Meringue , and
Mud Pies .

Sweet Pies
There is plenty of room in my heart for savory pies too!
Not Your Mother’s Shepherd’s Pie , Beef Butternut Potato Pie , Zesty Tomato Pie , Beef and Cheddar Quiche .

Savory Pies

Today I took a shot at an Orange Meringue Pie. Deep orange flavor kissed with tangy Meyer Lemons.

Look at that orange curd color!

Orange Meringue base

Light, fluffy meringue sits perfectly on top.

Orange Meringue

If you love traditional Lemon Meringue you’ll go crazy for this pie! Sweet and sour never tasted better. Don’t take my word for it. Try one yourself and let me know if it makes your keepers list!
Orange Meringue slice

 

Orange Meringue Pie #SundaySupper

Yield: 8

Serving Size: 1 slice

Ingredients

  • 1 9-inch pie crust, baked
  • filling
  • 1 cup sugar
  • 3 Tablespoons cornstarch
  • 1 cup orange juice
  • 1/4 cup Meyer Lemon juice
  • 1/4 cup water
  • 3 egg yolks, slightly beaten
  • 3 Tablespoons butter
  • 1 Tablespoon plus one teaspoon orange zest
  • meringue
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar
  • 1/2 teaspoon vanilla

Instructions

    filling
  • In a medium saucepan, whisk together sugar and cornstarch. Gradually whisk in juices and water. Cook over medium heat, whisking constantly and bring to a boil. Boil 1 minute then remove from heat. Add a bit of hot mixture to egg yolks to temper. Whisk so as not to cook yolks.
  • Slowly whisk yolk mixture back into hot curd.
  • Bring to a boil, whisking constantly. Boil about a minute longer. Remove from heat and whisk in butter and tablespoon zest.
  • Pour into baked pie shell.
  • Prepare meringue
  • Beat the egg whites with the cream of tartar until fluffy.
  • gradually beat in sugar a tablespoon at a time.
  • Beat on medium-high speed until stiff peaks form.
  • Top hot pie curd with dollops of meringue. Be careful to cover up all the curd right up to the crust rim to avoid weeping.
  • Bake at 400 for about 10 minutes until golden brown. Sprinkle top with teaspoon zest. Cool completely on rack before refrigerating.
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Our host this week is Erica from The Crumby Cupcake. Thanks Erica for hosting this Pie-normous event!

Enjoy all these takes on Pies from Sunday Supper Tastemakers!

Sweet As Pie

Mealtime Pie

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

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