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Orange Pie

the.instructor's picture
Orange Pie has a electrifying taste. Orange Pie gets its taste from pie crust stuffed with orange, cornstarch and eggs, topped with nuts. Orange Pie is inspired by many food chains worldwide.
  9 inch pie crust 1
  Cornstarch 1⁄3 Cup (5.33 tbs)
  Egg yolks 3
  Orange juice 2⁄3 Cup (10.67 tbs)
  Orange peel 3 Tablespoon
  Sugar 1 1⁄3 Cup (21.33 tbs)
  Apricot juice 2⁄3 Cup (10.67 tbs)
  Orange food coloring 2 Drop
  Orange 2⁄3 Cup (10.67 tbs), peeled, pith removed, sectioned
  Apricot halves 2⁄3 Cup (10.67 tbs)
  Lemon juice 2 Tablespoon
  Butter 2 Tablespoon
  Nuts 1 Tablespoon, chopped
  Meringue 2 Cup (32 tbs), unbaked

Preheat oven to 350 °F (175 °C).
Line a springform pan with crust.
Bake in oven 20-30 minutes.
Set aside.
In a bowl, mix cornstarch and egg yolks until creamy.
Set aside.
In a second bowl, mix orange juice, orange peel, sugar, apricot juice and food coloring, if desired.
Fold 1/2 cup (125 mL) liquid into cornstarch and egg mixture.
Set aside.
In a saucepan, bring remaining liquid to a boil.
Fold in cornstarch and egg mixture.
Stir until thickened.
Off heat, add fruit.
Gently stirring with a spatula, bring back to a boil.
Off heat, mix in lemon juice and butter.
Let cool.
Preheat oven to broil.
Pour lukewarm filling into crust.
Sprinkle with chopped nuts.
Cover with meringue.
Lightly brown in oven 1- 2 minutes.

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Orange Pie Recipe