Orange Grove 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.

ORANGE PIE

Steps:

• Heat oven to 350°F.
• Line 9-inch pie plate with pie crust as directed on package for one-crust pie. Bake 12 to 14 min. or just until edge begins to brown; cool. Meanwhile, zest and juice 1 orange.
• Beat egg yolks and sugar in small bowl with mixer 5 min. or until thickened and lemon colored. Add cornstarch, milk, orange zest and juice; beat until blended. Pour into saucepan; cook on medium-low heat 10 min. or until thickened, stirring constantly. Pour into crust.
• Bake 30 min.; cool completely. Refrigerate 4 hours or until firm. Cut remaining orange into very thin slices. Top pie with COOL WHIP and orange slices.

ORANGE GROVE

Steps:

• Combine the whiskey, orange juice and ginger liqueur in a cocktail shaker. Fill with ice and shake until chilled. Strain into a rocks glass over ice.

FRESH ORANGE PIE

Steps:

• Preheat oven to 425 degrees. Prepare dough for a 1-crust pie, adding grated orange zest. Line pie plate with pastry. Prick pastry with fork to prevent puffing during baking. Bake in preheated oven until golden, about 12 minutes; cool.
• Meanwhile, peel oranges and section into segments. Squeeze membrane and reserve juice; you should have about 1 cup. Pour sugar over segments and let stand 1 hour. Drain liquid from segments, add to reserved juice to make 1-1/2 cups (add extra juice if necessary).
• Place juice in a double boiler with salt and cornstarch. Cook until thickened. Add vanilla. Cool to room temperature.
• Spread apricot jam on baked pie shell. Add orange segments, spreading over jam. Pour cooled sauce over orange segments. Chill at least 1 hour before serving.
• To serve: garnish with toasted coconut.

ORANGE GROVE PIE

Steps:

• Beat orange juice concentrate in large bowl with electric mixer on low speed about 30 seconds; Spoon in frozen yogurt, beat until well blended.
• Gently stir in Cool Whip till smooth; Freeze, if necessary, until mixture will mound.
• Spoon into crust; Freeze 4 hours or overnight.
• Let stand at room temperature 15 minutes or until pie can be cut easily; Garnish wish additional whipped topping, orange slices and orange zest.
• Cooktime is actually CHILL time.

ORANGE DREAM PIE

Steps:

• In a small bowl, combine the water and Kool-Aid mix until dissolved. Stir in orange juice. In a bowl, beat the cream cheese, confectioners' sugar, vanilla and orange mixture until fluffy. Fold in whipped cream. Spread into crust. Chill for at least 1 hour or until set. , Drizzle white chocolate onto dessert plates; top with a piece of pie. Refrigerate leftovers.

ORANGE PIE II

Steps:

• In a large bowl combine the orange drink mix, condensed milk, and cream cheese. Beat on high speed with an electric mixer until well combined.
• Pour mixture into the graham cracker crust and chill for 1 hour or until firm. Garnish with whipped topping and mandarin orange segments.

ARCTIC ORANGE PIE

Steps:

• In a large bowl, beat cream cheese and orange juice concentrate until smooth. Fold in whipped topping; pour into crust. Cover and freeze for 4 hours or until firm. Remove from the freezer about 10 minutes before cutting. Garnish with oranges.

ORANGE PIE I

Steps:

• Chill evaporated milk.
• Combine sugar, pineapple juice, and eggs in a saucepan. Bring to a boil, and cook until mixture thickens. Stir in orange gelatin, and stir well until dissolved. Cool.
• Whip evaporated milk, and mix into the cooled orange mixture. Pour filling into pie crust. Freeze until ready to eat.