HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Pastries Old Fashioned Orange Meringue Pie Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Crust: 2 1/2 cups all purpose flour 1 cup chilled solid vegetable shortening 1 large egg yolk 1 tsp. cider vinegar 1/4 cup cold water Filling: 2 cups sugar 1/2 cup cornstarch 1/2 tsp. salt 1 tbsp. finely grated orange peel 3 3/4 cups fresh orange juice, divided 3 tbsp. fresh lemon juice 3 tbsp. butter, softened 5 large eggs, beaten to blend Meringue: 4 large egg whites 1 tsp. cream of tartar 1/3 cup sugar 1 tsp. vanilla extract Directions For Crust: Cut together flour and shortening in a large bowl until coarse crumbs form. Stir together egg yolk, vinegar and water in a small bowl. Stir the yolk mixture into the flour until a dough forms. Gather the dough into a ball then flatten to a disc. Wrap dough tightly and refrigerate 1 hour. Preheat oven to 425 degrees. Roll out the dough to a 12 inch round on a lightly floured surface. Fit the rolled dough into a 10 inch glass pie plate. Crimp dough edges. Poke the bottom of the crust all over with a fork. Refrigerate crust 30 minutes. Line the inside of the crust with foil. Pour pie weights, rice or dried beans into the crust. Bake crust about 12 to 15 minutes until light golden. Transfer pie plate to a rack, remove pie weights and foil and cool crust completely. For Filling: Stir together sugar, cornstarch and salt in a large saucepan. Stir in orange peel, 1 1/2 cups orange juice, lemon juice and butter. Cook over medium heat, whisking constantly, until butter is melted. Add remaining 2 1/4 cups orange juice and eggs. Cook about 2 minutes, whisking constantly, until filling is thickened and smooth. Strain the filling into the prepared pie crust. Cool pie completely. For Meringue: Preheat oven to 350 degrees. Beat egg whites in a large bowl until foamy. Add cream of tartar and beat to soft peaks. Gradually beat in sugar and vanilla until stiff, glossy peaks form. Spread meringue evenly over the filling, covering completely. Bake pie about 15 minutes until meringue is golden. Refrigerate pie about 3 hours until set. Serves 8 to 12. Related Recipes •   Individual Lemon Meringue Bread Puddings •   Sweet and Creamy Magic Lemon Meringue Pie •   Lemon-Coconut Meringue Pie •   Chocolate Angel Pie •   Tangerine Margarita •   Old-Fashioned Wassail Bowl •   Fresh Fruit with Granola Topping •   Glazed Orange Bread •   Old Fashioned Holiday Cranberry Apple Crisp •   Orange Glazed Pecans •   Weekend Breakfast Martini •   Mom's Apple Crisp •   Majestic Fruit Salad •   Orange Halloween Punch •   Beets in Orange Sauce •   Grilled Ginger Orange Catfish •   Lowfat Orange-Crumbed Baked Chicken •   Champagne with Campari and Orange •   Orange French Toast •   Quick Sangria View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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