|9 inch pie crust||1|
|Cornstarch||1⁄3 Cup (5.33 tbs)|
|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|
|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.
In a bowl, mix cornstarch and egg yolks until creamy.
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.
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.
Preheat oven to broil.
Pour lukewarm filling into crust.
Sprinkle with chopped nuts.
Cover with meringue.
Lightly brown in oven 1- 2 minutes.