- Joined
- Nov 26, 2016
- Location
- central NC
Brought by Spanish settlers, sour oranges grow wild across Florida. The sour orange's powerfully bitter taste comes from its pungent oils, found especially in its rind, which help it stand up better to cooking than the sweet orange. Similar to a lemon meringue pie, the sour orange pie has never reached the popularity of key lime pie. Nevertheless, it's a part of our history and one you might want to give a try. Don't worry if you don't have access to sour oranges. The standard substitute is equal amounts of lemon and orange juice.
Sour Orange Pie
Ingredients:
9-inch graham cracker crust
2/3 cup strained sour orange juice, or ⅓ cup each of orange and lemon juice
1 tablespoon orange zest
14-ounce can of condensed milk
4 egg yolks
1 ½ cups heavy whipping cream
2 tablespoons confectioner's sugar
Directions:
1. Preheat the oven to 350° F.
2. With an electric mixer, beat the egg yolks and zest for two minutes. Then, add the condensed milk in three parts, beating for a minute between each addition.
3. Add the sour orange juice and blend the mixture until just combined.
4. Pour the filling into the prepared crust, and bake for 15 minutes, or until the pie's center is set firmly. Remove the pie from the oven and allow to cool completely.
5. Once the pie is cool, make the whipped cream, beating it with an electric mixer until stiff peaks form, adding in the powdered sugar in the last few moments of mixing. Once the sugar has been incorporated, use the cream to top the pie.
6. Chill the pie thoroughly before eating.
Sour Orange Pie
Ingredients:
9-inch graham cracker crust
2/3 cup strained sour orange juice, or ⅓ cup each of orange and lemon juice
1 tablespoon orange zest
14-ounce can of condensed milk
4 egg yolks
1 ½ cups heavy whipping cream
2 tablespoons confectioner's sugar
Directions:
1. Preheat the oven to 350° F.
2. With an electric mixer, beat the egg yolks and zest for two minutes. Then, add the condensed milk in three parts, beating for a minute between each addition.
3. Add the sour orange juice and blend the mixture until just combined.
4. Pour the filling into the prepared crust, and bake for 15 minutes, or until the pie's center is set firmly. Remove the pie from the oven and allow to cool completely.
5. Once the pie is cool, make the whipped cream, beating it with an electric mixer until stiff peaks form, adding in the powdered sugar in the last few moments of mixing. Once the sugar has been incorporated, use the cream to top the pie.
6. Chill the pie thoroughly before eating.
