I have been looking for an excuse to blog one of my absolute favorite splurge treats, Orange Meringue Pie. It’s as marvelous as it sounds.
When I was thumbing through my great grandmother’s cookbook to find a vintage feature of the month, I saw a recipe for Orange Pie. It’s a bit different than the one that I usually make, but I put a twist on this version and brought it up to the twenty-first century. I used her recipe as a base and made some changes. It turned out scrumptious.
It’s no secret that I have a sweet tooth, just look at how many “healthier” dessert recipes are on my site. I know that sugar is one of the worst things in our diet. However, I have to splurge in moderation or I would go nutty! I hope you enjoy this treat. If you love lemon meringue, you will love this twist on a traditional favorite. Enjoy~
Orange Meringue Pie
The original recipe from Table, Home and Health circa 1892
For the pie crust:
1 baked pie crust (per package directions) or your own homemade pie crust. I love the Wholly Wholesome pie crusts from Whole Foods!
For the filling:
1 1/3 cups freshly squeezed orange juice (Simply Orange brand oj works great here, too)
zest of one whole orange
4 tbsp tapioca starch
1 tbsp white wheat flour
2 tbsp butter
3 egg yolks
1 cup organic sugar
For the meringue:
3 egg whites
1/2 tsp cream of tartar
5 tbsp organic sugar
Pre-bake your pie crust according to package directions. For healthier crust, make it from scratch or buy a version like the one from Whole Foods. When done, set aside to cool.
Zest one whole orange with a microplane or zester:
Separate your egg yolks from the egg whites.
Mix the flour, tapioca starch and sugar in a saucepan. Add orange zest and orange juice slowly, while stirring, over medium heat. Stir until thickened and boil for one minute.
Mix a half a cup of the boiling mixture and add to your egg yolks, stirring very quickly with a whisk so your eggs don’t curdle.