Florida Orange Blossom Pie Recipes

FLORIDA ORANGE GROVE PIE RECIPE

Steps:

• Preheat oven to 275°F. Beat egg whites with an electric mixer on medium speed until foamy, about 1 minute; beat in cream of tartar. Increase speed to high, and beat until medium peaks form, about 2 minutes. Add 1 cup of the granulated sugar, 1 tablespoon at a time, beating well after each addition. Beat on high speed until stiff peaks form, about 2 to 3 minutes.
• Spread meringue on bottom and up sides of a 9-inch glass or ceramic pie plate coated with cooking spray. Sprinkle chopped walnuts over edge of meringue, lightly pressing to adhere. Bake in preheated oven until lightly browned, about 1 hour. Cool completely on a wire rack, about 30 minutes.
• Whisk together egg yolks, lemon juice, salt, 2 1⁄2 tablespoons of the zest, and remaining 1⁄2 cup granulated sugar in the top of a double boiler. Cook over simmering water, stirring constantly, until mixture thickens, about 8 to 10 minutes. Place top of double boiler in a bowl of ice water, and let stand, stirring occasionally, until completely chilled, about 20 minutes. Transfer mixture to a medium bowl.
• Beat cream and powdered sugar with electric mixer on high speed until medium peaks form, about 3 to 4 minutes.
• Stir 1⁄2 cup of the whipped cream into egg-citrus mixture. Gently fold 1 cup of the whipped cream into egg-citrus mixture. Gently fold 1 cup of the mandarin orange segments into mixture. Transfer to prepared meringue pie shell, smoothing top. Mound remaining whipped cream on top of pie, making a well in the center. Arrange remaining orange segments on top center of pie. Sprinkle with remaining 1⁄2 tablespoon orange zest. Chill 2 to 3 hours before serving.

FLORIDA PIE

Steps:

• 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 pastry shell., 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 at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

FLORIDA CITRUS MERINGUE PIE

Steps:

• Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake until bottom is lightly browned, 8-10 minutes. Remove foil and weights; bake until golden brown, 5-8 minutes longer. Cool on a wire rack. Reduce oven temperature to 350°., Meanwhile, in a large saucepan, mix sugar, cornstarch and salt. Whisk in water and orange juice. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer (mixture will be thick). Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in lemon juice, butter, and lemon and orange zests., For meringue, in a large bowl, beat egg whites with vanilla and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form., Transfer hot filling to crust. Spread meringue over filling, sealing to edge of crust; swirl top with the back of a spoon., Bake until meringue is golden brown, 13-16 minutes. Cool on a wire rack 1 hour. Chill 3 hours before serving. Refrigerate leftovers.

FLORIDA ORANGE PIE

Steps:

• Beat egg yolks in a bowl.
• Add yolks, 1/2 cup sugar, and 1/2 cup orange juice to a saucepan; stir to combine.
• Cook and stir constantly over low heat for 10-12 minutes or until mixture reaches 160°; take off of heat.
• Sprinkle gelatin over the remaining orange juice; stir to combine, then let stand for 1 minute.
• Add gelatin mixture and grated orange and lemon rind to egg yolk mixture; stir to combine.
• Chill until the mixture has the consistency of unbeaten egg whites.
• In another bowl, beat 1/2 cup whipping cream, 2/3 cup powdered sugar and salt with an electric mixer on high speed until stiff peaks form.
• Fold whipped cream mixture into gelatin mixture.
• Fold in coconut and orange sections.
• Spoon mixture into pie shell; chill until firm.
• In a mixing bowl, beat the remaining whipping cream until foamy.
• Gradually add in 3 tablespoons powdered sugar and beat until soft peaks form.
• Spread half of whipped cream over pie.
• Pipe or dollop the remaining whipped cream around the edge of the pie.

SOUR ORANGE PIE

Steps:

• Preheat oven to 350°F.
• Combine graham crumbs, sugar, and melted butter thoroughly in a large bowl. Press the mixture firmly into a 9 inch pie pan, coating the bottom and sides. A heavy juice glass will hlep do this. Bake on middle rack until the crumbs mixture has darkened a bit and the ingredients have fused to form a crust, about 10-15 minutes. Remove from oven and let cool completely on a rack. Reduce oven temperature to 325°F.
• In a large mixing bowl beat the egg yolk until they are lighter in color, about 1 minute. Add the condensed milk and 2 tbsp cream and stir to incorporate. Add the sour orange juice, sour orange zest, and 4 teaspoons navel orange zest. Stir until filling is creamy and light yellow in color, about 1 minute.
• Pour filling in crust and bake on middle rack until surface looks like jello, about 14-16 minutes. Transfer to a rack and cool for 30 minutes. Transfer to a refrigerator to cool completely, about 4 hours. Cover in plastic wrap if you plan on keeping pie longer, eating within 24 hours is recommended.
• Before serving, whip the remaining 2 cups cream with the confectioner's sugar. Spread over pie and sprinkle with remaining 1 1/2 tsp navel orange zest. Slice into portions and top each with a mint leaf if desired.

FLORIDA CITRUS PIE

Steps:

• For the Crust: Preheat oven to 350°F. Spread walnuts on a rimmed baking sheet in a single layer. Toast until fragrant, 12 to 14 minutes. Let cool slightly, then finely chop. In a large bowl (or a mixer fitted with the paddle attachment), whisk together butter, egg yolk, sugar, and salt until light and fluffy. Stir in flour and walnuts to combine, then knead mixture with your hands a few times to form a soft, pliable dough.
• Press dough evenly into bottom and up sides of a standard 9-inch pie dish. Prick at 1-inch intervals with the tines of a fork; refrigerate until firm, about 20 minutes or, covered, up to 1 day.
• Bake crust 15 minutes; if it's puffing in places, flatten it with the bottom of a dry measuring cup. Continue baking until crust is golden brown and set, 10 to 12 minutes more. Let cool on a wire rack.
• For the Filling: Meanwhile, in a medium saucepan, whisk together sugar, cornstarch, and salt to combine. Whisk in juice, 1/3 cup water, and egg yolks until smooth. Cook over medium-high heat, whisking, until mixture comes to a boil and thickens. Boil 30 seconds; remove from heat. Stir in orange zest, lemon zest and juice, and butter until smooth. Immediately pour into baked crust; smooth top. Let cool slightly, then refrigerate until cold and set firmly, at least 4 hours or, loosely covered (once cold), up to 1 day. Cut into wedges and serve cold, with whipped cream.

FLORIDA ORANGE BLOSSOM PIE

Steps:

• 1. In small bowl place 2 cups of orange sections. Sprinkle with 2 tablespoons sugar. Let stand for 30 minutes.2. Meanwhile, in small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sour cream and 2 tablespoon sugar. Beat until combined. Spread on bottom of crust.3. Drain orange sections, reserving juice. Arrange drained orange sections on top of cream cheese mixture. Measure reserved juice. If necessary, add enough additional orange juice to equal 1 cup. In small saucepan stir together 2 tablespoons sugar and cornstarch. Stir in orange juice. Cook and stir over medium heat until mixture thickens and boils. Cool slightly.4. Spoon half of orange juice mixture over orange sections in crust. Arrange remaining orange sections around edge of pie. Spoon remaining orange juice mixture over orange sections. Refrigerate about 2 hours or until set.5. Spoon whipped topping in center of pie. Garnish as desired. Store in refrigerator.*NOTE: Soften cream cheese in microwave at high for 15 to 20 second