She may live in chilly Roscoe, Illinois, but Muriel Boyd puts winter in its place with this light and lovely, orange meringue pie that tastes just as sun-kissed as it looks.
Dough for single-crust pie (9 in.)
Ingredients
- Dough for single-crust pie
- 1 cup sugar
- 5 tablespoons cornstarch
- 1-1/2 cups orange juice
- 3 large egg yolks, lightly beaten
- 2 large navel oranges, peeled, sectioned and finely chopped
- 2 tablespoons butter
- 1 tablespoon grated orange zest
- 1 tablespoon lemon juice
- meringue:
- 3 large egg whites
- 2 tablespoons sugar
Directions
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
- Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°.
- In a small saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
- Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the oranges, butter and orange zest. Gently stir in lemon juice. Pour into crust.
- In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 teaspoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
- Bake until meringue is golden brown, 10-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
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