A recipe in that appealing little volume inspired this orange pie that’s blessed with a “just-picked” flavor. Notes: If you use a frozen pie shell, see About Frozen Pie Shells. Because this pie may not bake long enough to cook the eggs thoroughly, I call for pasteurized eggs, now available at many supermarkets. For more information about pasteurized eggs.
Ingredients
- 1 cup granulated sugar
- 1⁄4 cup unsifted cornstarch
- 1⁄4 teaspoon salt
- 1½ cups fresh orange juice
- 3 large pasteurized egg yolks, lightly beaten
- 2 tablespoons fresh lemon juice
- 2 teaspoons finely grated orange zest
- 2 tablespoons unsalted butter, at room temperature
- 1 9-inch baked pie shell
Meringue
- 3 large pasteurized egg whites
- 1⁄4 teaspoon cream of tartar
- 3 tablespoons granulated sugar
- 3 tablespoons confectioner’s (10 X) sugar
- 1 teaspoon coarsely grated orange zest (optional)
How to Make It
- Preheat oven to 425°F.
- Combine sugar, cornstarch, and salt in a large nonreactive saucepan, then blend in orange juice. Set over moderate heat and cook and stir about 3 minutes until thickened and clear.
- Remove from heat, blend about 1⁄2 cup hot orange mixture into egg yolks, then stir back into the pan, return to moderate heat, and cook and stir 2 minutes longer. Remove from heat, add lemon juice, orange zest, and butter and stir until butter melts. Pour into pie shell, smoothing to edge. For Meringue
- Beat egg whites and cream of tartar at medium speed in small electric mixer bowl until frothy, then add granulated and confectioner’s sugars gradually, beating all the while. Raise mixer speed to high and beat 3 to 5 minutes until meringue peaks softly. Note: Pasteurized egg whites whip more slowly than the unpasteurized. Swirl meringue over filling, making sure that it touches crust all around.
- Slide pie onto a baking sheet and bake on middle oven shelf 8 to 9 minutes or just until meringue is tipped with brown.
- Cool pie to room temperature before cutting. But first, garnish, if you like, by scattering grated orange zest over meringue. Note: Refrigerate any leftover pie.
