Orange Meringue Pie

The moment I think of Orange Meringue Pie, I’m transported back to my grandmother’s kitchen, where the air was always filled with citrus and sweetness. Every spring, as the oranges ripened, it became a tradition for us to gather around her table. The vibrant orange filling, tangy yet sweet, paired perfectly with the light, fluffy meringue on top. I remember my grandmother’s laughter as we attempted to decorate the pie, not realizing that perfection was in the imperfections. This delightful dessert has always held a special place in my heart. It’s more than just a recipe; it’s a gateway to cherished memories and family gatherings.

What You’ll Need for Orange Meringue Pie

To create the perfect Orange Meringue Pie, you’ll need a variety of fresh ingredients that work beautifully together. This recipe showcases the vibrant flavor of oranges, combined with staple ingredients like flour, sugar, and butter, which form the crust and filling. Using the best quality oranges will ensure a deliciously zesty outcome, elevating your pie to new heights.

• 2 cups sifted all-purpose flour – This forms the base of your pie crust, providing structure and a tender crumb.
• 1 tablespoon sugar – Adds just a hint of sweetness to the pie crust.
• 1 teaspoon salt – Enhances the flavors of all ingredients.
• 1 large egg, lightly beaten – Binds the crust ingredients together.
• ½ teaspoon white vinegar – Helps to create a flaky crust texture.
• ¼ cup ice cold water – Brings the dough together without warming it.
• ¾ cup cold unsalted butter, cut into pieces – Creates a rich and flaky texture in the crust.
• 1 egg white, lightly beaten – Used for the meringue topping.
• ¾ cup sugar – Sweetens the meringue.
• ⅓ cup cornstarch – Thickens the orange curd filling.
• ½ teaspoon pinch salt – Balances the sweetness of the filling.
• 1 ¾ cups Florida’s Natural® No-Pulp Orange Juice – Provides the signature orange flavor.
• 4 large eggs, separated – Yolks for the curd and whites for the meringue.
• 4 tablespoons unsalted butter, cut into pieces – Richens the curd filling.
• 1 teaspoon vanilla extract – Adds depth to the filling.
• ½ cup sugar – Sweetens the orange curd.
• ¼ teaspoon cream of tartar – Stabilizes the meringue.

The Process for Making Orange Meringue Pie

Making a Orange Meringue Pie is a rewarding process that combines baking and a touch of culinary magic. You’ll love crafting the perfect crust and the luscious orange filling that makes this pie shine. Let’s dive into the steps!

1. Start by adding the flour, sugar, and salt to your food processor. Pulse them together just until they’re mixed. This step ensures the dry ingredients are well combined and ready for the next phase.
2. In a small bowl, whisk together the egg, vinegar, and ice cold water. Once combined, gradually add this mixture to the processor with the dry ingredients.
3. Now, incorporate the cold butter pieces into the food processor. Beat on low speed until the mixture forms small coarse crumbs. You want to see the butter well integrated but not completely blended.
4. Next, sprinkle the water and egg mixture over the flour mixture and beat until the dough starts to come together. Avoid over-mixing; you want a tender crust.
5. Remove the dough from the processor, shape it into a disk, and wrap it in plastic wrap. Refrigerate the dough for 30 minutes. This resting period allows the gluten to relax, making it easier to roll out.
6. After 30 minutes, preheat your oven to 375 degrees F. It’s important to have the oven ready, as this will ensure a perfectly baked crust.
7. Roll the pie crust out into a 12-inch circle, ensuring it’s even in thickness. Transfer it to a 9-inch pie plate. Gently unfold it, trimming any excess from the edges. Use a fork to press the edges down or create a decorative border.
8. To prevent the crust from bubbling up, line it with a piece of parchment paper. Fill it with pie weights, dried beans, or even granulated sugar. Bake the crust for 15 to 20 minutes until it’s set and golden brown.
9. While the crust is baking, prepare the orange curd. In a saucepan over medium heat, combine the sugar, cornstarch, salt, and Florida’s Natural orange juice. Whisk until the sugar dissolves and the mixture thickens, about 5 to 6 minutes.
10. Remove the mixture from heat and quickly whisk in the egg yolks. It’s crucial to do this quickly to prevent the eggs from cooking. Add the butter and vanilla extract, mixing until smooth.
11. Pour the orange curd into the baked pie crust. Set aside to cool to room temperature; this allows the flavors to meld and the filling to set.
12. Once the filling has cooled, it’s time to make the meringue. In the bowl of your electric stand mixer, beat the egg whites until foamy, about 5 minutes. Gradually add the sugar and cream of tartar, continuing to beat until stiff peaks form. You’ll know it’s ready when you can turn the bowl upside down without it falling out!
13. Spread the meringue over the orange curd, ensuring it reaches the edges to seal in the filling. This step is crucial for preventing the meringue from shrinking away during baking.
14. Return the pie to the oven and bake at 375 degrees F for about 15 minutes, or until the meringue is golden and toasty. Keep a close eye on it to prevent burning.
15. Let the pie cool before slicing and serving. Patience is key, as this will ensure clean slices and a beautiful presentation.

Recipe Tips about Orange Meringue Pie

When preparing your Orange Meringue Pie, there are several tips that can enhance your baking experience and the final outcome. Here are some valuable insights:

• Storage: To keep your pie fresh, store it in the refrigerator covered with plastic wrap. This prevents the meringue from weeping and maintains its texture.
• Freezing: While it’s best enjoyed fresh, you can freeze the pie without meringue. Assemble the pie, freeze it, and add the meringue just before baking.
• Pairing: Serve your pie with a dollop of whipped cream for added creaminess. It complements the tartness of the orange nicely.
• Variations: Consider experimenting with different citrus juices like lemon or lime for a unique twist on the traditional pie.
• Serving Temperature: Let your pie sit at room temperature for a bit before serving. This enhances the flavors and makes it easier to slice.

Serving This Orange Meringue Pie

When it comes to serving your Orange Meringue Pie, there are numerous delightful ways to elevate your dining experience:

• With Whipped Cream: A dollop of fresh whipped cream on each slice adds a luxurious touch.
• Seasonal Fruit: Pair the pie with a side of fresh seasonal fruits like strawberries or blueberries for a vibrant plate.
• Occasions: This pie is perfect for spring gatherings, birthday celebrations, or as a refreshing dessert after a heavy meal.
• Cold or Room Temp: Serve the pie chilled from the fridge or at room temperature for a softer meringue.
• Storage Tips: Store any leftovers in the refrigerator for up to three days. Just be sure to cover it well to maintain freshness.
• Enhancing Presentation: Garnish with zest from fresh oranges or mint leaves for a beautiful presentation.

FAQ

Conclusion

The Orange Meringue Pie is a delightful combination of bright citrus flavor and fluffy meringue, making it an unforgettable dessert. Its unique texture and taste are sure to impress anyone you serve it to. So why not give it a try? You’ll not only enjoy the delicious outcome but also create lasting memories with each slice shared with friends and family. Happy baking!

Orange Meringue Pie

Experience the ultimate refreshing dessert with a slice of Orange Meringue Pie. This delightful pie boasts a zesty orange filling topped with a fluffy, golden meringue. It’s the perfect combination of sweet and tart, making it an ideal choice for any gathering. Treat yourself tonight and enjoy this easy yet impressive treat!

Print Recipe Pin Recipe

Prep Time 1 hour hr 45 minutes mins

Cook Time 15 minutes mins

Total Time 2 hours hrs

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 large egg lightly beaten
• ½ teaspoon white vinegar
• ¼ cup ice cold water
• ¾ cup cold unsalted butter cut into pieces, (1 ½ sticks or 12 tablespoons)
• 1 large egg white lightly beaten
• ¾ cup sugar
• ⅓ cup cornstarch
• ½ teaspoon pinch salt
• 1 ¾ cups Florida’s Natural® No-Pulp Orange Juice
• 4 large eggs separated
• 4 tablespoons unsalted butter cut into pieces
• 1 teaspoon vanilla extract
• ½ cup sugar
• ¼ teaspoon cream of tartar

Equipment

• Oven
• Whisk
• Baking Sheet
• Food Processor
• Mixing Bowl
• Chef's Knife
• Frying Pan

Method

 

1. Start by adding the flour, sugar, and salt to your food processor. Pulse them together just until they're mixed. This step ensures the dry ingredients are well combined and ready for the next phase.
2. In a small bowl, whisk together the egg, vinegar, and ice cold water. Once combined, gradually add this mixture to the processor with the dry ingredients.
3. Now, incorporate the cold butter pieces into the food processor. Beat on low speed until the mixture forms small coarse crumbs. You want to see the butter well integrated but not completely blended.
4. Next, sprinkle the water and egg mixture over the flour mixture and beat until the dough starts to come together. Avoid over-mixing; you want a tender crust.
5. Remove the dough from the processor, shape it into a disk, and wrap it in plastic wrap. Refrigerate the dough for 30 minutes. This resting period allows the gluten to relax, making it easier to roll out.
6. After 30 minutes, preheat your oven to 375 degrees F. It’s important to have the oven ready, as this will ensure a perfectly baked crust.
7. Roll the pie crust out into a 12-inch circle, ensuring it’s even in thickness. Transfer it to a 9-inch pie plate. Gently unfold it, trimming any excess from the edges. Use a fork to press the edges down or create a decorative border.
8. To prevent the crust from bubbling up, line it with a piece of parchment paper. Fill it with pie weights, dried beans, or even granulated sugar. Bake the crust for 15 to 20 minutes until it’s set and golden brown.
9. While the crust is baking, prepare the orange curd. In a saucepan over medium heat, combine the sugar, cornstarch, salt, and Florida’s Natural orange juice. Whisk until the sugar dissolves and the mixture thickens, about 5 to 6 minutes.
10. Remove the mixture from heat and quickly whisk in the egg yolks. It’s crucial to do this quickly to prevent the eggs from cooking. Add the butter and vanilla extract, mixing until smooth.
11. Pour the orange curd into the baked pie crust. Set aside to cool to room temperature; this allows the flavors to meld and the filling to set.
12. Once the filling has cooled, it’s time to make the meringue. In the bowl of your electric stand mixer, beat the egg whites until foamy, about 5 minutes. Gradually add the sugar and cream of tartar, continuing to beat until stiff peaks form. You’ll know it’s ready when you can turn the bowl upside down without it falling out!
13. Spread the meringue over the orange curd, ensuring it reaches the edges to seal in the filling. This step is crucial for preventing the meringue from shrinking away during baking.
14. Return the pie to the oven and bake at 375 degrees F for about 15 minutes, or until the meringue is golden and toasty. Keep a close eye on it to prevent burning.
15. Let the pie cool before slicing and serving. Patience is key, as this will ensure clean slices and a beautiful presentation.

Notes

• Storage: To keep your pie fresh, store it in the refrigerator covered with plastic wrap. This prevents the meringue from weeping and maintains its texture.
• Freezing: While it's best enjoyed fresh, you can freeze the pie without meringue. Assemble the pie, freeze it, and add the meringue just before baking.
• Pairing: Serve your pie with a dollop of whipped cream for added creaminess. It complements the tartness of the orange nicely.
• Variations: Consider experimenting with different citrus juices like lemon or lime for a unique twist on the traditional pie.
• Serving Temperature: Let your pie sit at room temperature for a bit before serving. This enhances the flavors and makes it easier to slice.

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Meet Chloe Bennett

I started this blog to document the rustic, comforting food I love to make. I’m the “Pine” of the group I’m all about hearty stews, wood-fired cooking, and cozy, one-pot meals. I brought my best friends on board to make this a shared journal of our adventures. I work closely with Maya to develop our main courses and do most of the writing for our posts.