Sour Orange Pie Recipes

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ORANGE MERINGUE PIE



Orange Meringue Pie image

A nice change from lemon meringue. A unique flavor.

Provided by jowolf2

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 1h50m

Yield 8

Number Of Ingredients 13

1 (9 inch) unbaked pie crust
¾ cup sugar
⅓ cup cornstarch
1 pinch salt
1 cup orange juice
½ cup lemon juice
¼ cup water
4 eggs, separated
4 tablespoons butter or margarine, cut into pieces
2 teaspoons grated orange zest
½ cup diced orange segments
½ cup white sugar
¼ teaspoon cream of tartar

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Line pastry with aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; bake about 5 minutes more.
  • In a small saucepan, stir together the 3/4 cup sugar, 1/3 cup cornstarch, and salt. Mix in the orange juice, lemon juice, and water. Whisk in the egg yolks. Cook over medium heat, stirring frequently, until thick and bubbly, about 5 minutes. Remove from heat, and stir in butter and orange zest. If desired; stir in diced orange segments. Pour into prepared pie crust, cover with plastic wrap, and set aside to cool.
  • When pie filling has cooled to room temperature, preheat oven and prepare meringue. Preheat oven to 350 degrees F (175 degrees C). In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/2 cup sugar and cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over pie, making sure the meringue completely covers the filling and meets the edges of the pie crust.
  • Bake in preheated oven until meringue topping is golden brown, about 15 minutes.

Nutrition Facts : Calories 365.4 calories, Carbohydrate 52.6 g, Cholesterol 108.3 mg, Fat 15.8 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 6.3 g, Sodium 194 mg, Sugar 35.5 g

CALAMONDIN PIE



Calamondin Pie image

Here's something yummy you have to make with those sour oranges. Can be topped with more frozen whipped topping if desired.

Provided by lovinglife

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 4

1 (14 ounce) can sweetened condensed milk
½ cup calamondin (sour orange) juice
1 (8 ounce) tub frozen whipped topping (such as Cool Whip®), thawed
1 (8 inch) prepared graham cracker crust

Steps:

  • Combine sweetened condensed milk with calamondin juice in a bowl. Fold in whipped topping. Pour into the pie crust.
  • Freeze until set, at least 1 hour.

Nutrition Facts : Calories 345.2 calories, Carbohydrate 48.2 g, Cholesterol 16.7 mg, Fat 14.1 g, Fiber 0.4 g, Protein 4.9 g, SaturatedFat 8.3 g, Sodium 184 mg, Sugar 39.2 g

SOUR ORANGE PIE



Sour Orange Pie image

Sour oranges can usually be found in Latin groceries. If they can't be found you could substitute by mixing 1 part grapefruit juice with 1 part lemon juice and 1 part orange juice.

Provided by Brookelynne26

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 cups graham cracker crumbs (about 8 crackers pulsed 10 times in a food processor)
3 tablespoons sugar
6 tablespoons unsalted butter, melted
5 large egg yolks
14 ounces sweetened condensed whole milk
2 cups heavy cream
2 tablespoons heavy cream
1/2 cup plus 1 tbsp strained sour orange juice
1 tablespoon sour orange zest
1 1/2 tablespoons navel orange zest
1 teaspoon confectioners' sugar
8 mint leaves (to garnish) (optional)

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.

Nutrition Facts : Calories 455.1, Fat 38.2, SaturatedFat 22.3, Cholesterol 245.9, Sodium 146.7, Carbohydrate 23.7, Fiber 0.7, Sugar 14.1, Protein 6

SOUR ORANGE PIE-COOK'S COUNTRY



Sour Orange Pie-Cook's Country image

Cook's Country made a comparable substitute for the tart juice by combining lemon juice and orange juice concentrate. If sour oranges are available, use 3/4 cup of strained sour orange juice in place of the lemon juice and orange juice concentrate. Note: prep time includes various steps, including cook time for the crust.

Provided by gailanng

Categories     Pie

Time 1h17m

Yield 6-8 serving(s)

Number Of Ingredients 14

5 ounces animal cracker cookies (about 60-80 animal cracker cookies)
3 tablespoons sugar
1 pinch salt
4 tablespoons unsalted butter, melted
1 (14 ounce) can sweetened condensed milk
6 tablespoons frozen orange juice concentrate, thawed (Minute Maid Original Frozen)
4 large egg yolks
6 tablespoons fresh lemon juice (about 2 large lemons)
2 teaspoons grated lemon zest (yellow part only)
1 teaspoon grated orange zest (orange part only)
1 pinch salt
3/4 cup heavy cream, chilled
2 tablespoons granulated sugar
1/2 teaspoon grated orange zest (orange part only)

Steps:

  • For the Crust: Adjust oven rack to middle position and heat oven to 325 degrees. Process crackers, sugar and salt in food processor until finely ground, about 30 seconds. Add melted butter (easily melted in the microwave) and pulse until combined, about 8-9 pulses. Transfer crumbs to 9-inch pie plate.
  • Using bottom of dry measuring cup or glass bottom, press crumbs firmly into bottom and up sides of pie plate. Bake crust until fragrant and beginning to brown, 12 to 14 minutes. Let cool completely, about 30 minutes.
  • For the Filling: Whisk all ingredients in bowl until fully combined. Pour filling into cooled crust.
  • Bake pie until center jiggles slightly when shaken, 15 to 17 minutes. Let cool completely. Refrigerate until fully chilled, at least 3 hours or cover with greased plastic wrap and refrigerate for up to 24 hours.
  • For the Whipped Cream: Whisk cream, sugar and orange zest in medium bowl until stiff peaks form, 2 to 4 minutes. Slice chilled pie and serve with whipped cream.

CHOCOLATE ORANGE PIE



Chocolate Orange Pie image

From North Richland Hills, Texas, Laurie LaClair shares this make-ahead delight that's just in time for your Halloween bash. "I dreamed up this wonderful concoction when I was yearning for the creamy orange ice cream treat of my childhood," she writes.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6-8 servings.

Number Of Ingredients 7

1 cup miniature marshmallows
1 cup semisweet chocolate chips
1 cup evaporated milk
1 pint vanilla ice cream, softened
1 pint orange sherbet, softened
1 graham cracker crust (9 inches)
1/3 cup coarsely chopped pecans

Steps:

  • In a saucepan, combine the marshmallows, chocolate chips and milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until melted. Remove from the heat. Cool completely, Meanwhile, alternately arrange scoops of ice cream and sherbet in crust; smooth top. Pour chocolate sauce over pie; sprinkle with pecans. Cover and freeze for at least 4 hours. May be frozen for up to 2 months.

Nutrition Facts : Calories 417 calories, Fat 22g fat (9g saturated fat), Cholesterol 27mg cholesterol, Sodium 200mg sodium, Carbohydrate 55g carbohydrate (44g sugars, Fiber 2g fiber), Protein 6g protein.

SOUR ORANGE PIE RECIPE



Sour Orange Pie Recipe image

Provided by AzWench

Number Of Ingredients 12

1 cup sugar
5 tablespoons cornstarch
1/2 teaspoon salt
1 cup water
2 teaspoons grated sour orange peel, or 1 teaspoon each grated lemon and orange peel
1 1/2 cups fresh sour orange juice, strained or 1 cup orange juice and 1/2 cup lemon juice
4 egg yolks, beaten
2 tablespoons unsalted butter
1 9-inch baked pie shell
4 egg whites
1 teaspoon sour orange or lemon juice
1/2 cup powdered sugar

Steps:

  • Whisk together half the sugar, the cornstarch and the salt. Add the water, grated peel and juice, and whisk until smooth. In a saucepan, bring the mixture to a boil over moderate heat, stirring constantly until it begins to thicken. Remove from heat. With an electric mixer, beat together the remaining 1/2 cup sugar and the egg yolks until light in color. Beat in 1/2 cup of the hot sugar-juice mixture, and add all of the yolk mixture to the contents of the saucepan. Stir over moderate heat until thick. Take care that the mixture does not boil. Remove from heat, stir in the butter, and pour the filling into the pie shell. Let cool. Preheat the oven to 350 degrees. Meanwhile, make the meringue topping. Beat the egg whites and the teaspoon of juice to soft peaks. Gradually beat in the powdered sugar, beating until stiff peaks form and all the sugar has dissolved. Spread the meringue over the filling, touching the edge of the pie shell. This will prevent shrinkage. Bake 12 to 15 minutes, until the meringue is golden brown. Cool thoroughly before serving.

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