Name: Florida Pie
Prep time: 1 h
Cook time: 1 h
Yield: 8
Ingredients: Dough for single-crust pie -; 1 cup sugar -; 5 tablespoons cornstarch -; 1-1/2 cups orange juice -; 3 large egg yolks, lightly beaten -; 2 large navel oranges, peeled, sectioned and finely chopped -; 2 tablespoons butter -; 1 tablespoon grated orange zest -; 1 tablespoon lemon juice -; MERINGUE: -; 3 large egg whites -; 2 tablespoons sugar -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Florida Pie

1. Dough for single-crust pie -

2. 1 cup sugar -

3. 5 tablespoons cornstarch -

4. 1-1/2 cups orange juice -

5. 3 large egg yolks, lightly beaten -

6. 2 large navel oranges, peeled, sectioned and finely chopped -

7. 2 tablespoons butter -

8. 1 tablespoon grated orange zest -

9. 1 tablespoon lemon juice -

10. MERINGUE: -

11. 3 large egg whites -

12. 2 tablespoons sugar -

How to cook deliciously - Florida Pie

1. Stage

On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.

2. Stage

Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°.

3. Stage

In a small saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

4. Stage

Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the oranges, butter and orange zest. Gently stir in lemon juice. Pour into crust.

5. Stage

In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 teaspoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.

6. Stage

Bake until meringue is golden brown, 10-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.