Orange Meringue Pie
|Pastry||1 (For Single Crust Pie)|
|Sugar||3⁄4 Cup (12 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Finely shredded orange peel||1 1⁄2 Teaspoon (Set Aside)|
|Orange juice||2 Cup (32 tbs)|
|Meringue||1 Cup (16 tbs) (For Pie)|
Cover and line a pie plate with rolled out pastry such that 1/2 inch pastry lies beyond edge.
Flute edge; prick pastry.
Bake in 450° oven for 10 to 12 minutes.
For filling, in saucepan combine sugar, cornstarch, and salt.
Gradually stir in orange juice.
Cook and stir till bubbly.
Reduce heat; cook and stir 2 minutes more.
Remove from heat.
Separate egg yolks from whites; set whites aside for meringue.
Beat egg yolks slightly.
Gradually stir 1/2 cup of the hot mixture into yolks.
Return mixture to saucepan; cook and stir 2 minutes more.
Remove saucepan from heat.
Stir in butter or margarine and orange peel.
Pour hot mixture into baked pastry.
Make Meringue for Pie using the 3 reserved egg whites.
Spread the meringue over the hot filling; seal to edge.
Bake pie in 350° oven for 12 to 15 minutes or till meringue is golden.
Cover; chill to store.