Sunday, December 17, 2006

Christmas Pie

Tonight my wife and I were eating dinner, and she asked me if there was a certain type of pie I would like for Christmas dinner. She said she was thinking of a fruit pie, maybe Apple, or Cherry, or whatever...she wanted to make whatever I would like

I said I wanted an Orange pie. Or then again maybe a green grape pie...yum!

Last year I had a mince meat pie for the first time, and this year I want an orange pie. I've never seen or had one before, but how delicious does that sound?


Terence Towles Canote said...

I have to admit I've never heard of orange pie. It sounds intriguing. Around here we usually have pumpkin pie or even sweet potato pie. I'm not sure if there is a traditional pie associated with the holidays, but I think it could be mincemeat.

Paula said...

It sounds....juicy. You'd have to mix the orange with something...

*light bulb pops above head* NO!! You'd squeeze the juice out and make like an orange meringue pie or key lime pie, except it would be orange! pie with chocolate meringue.....drool, droool...

Kimberly Ann said...

hum... anyone else have suggestions for what kind of orange pie i can make for him?

Paula said...

I am not insane. Look at this recipe!! (I would dust the meringue lightly with cocoa powder simply because I am in love with Terry's Chocolate Oranges...but that is a matter of preference.)

Orange Meringue Pie


* 1 prepared 8 inch pastry shell, baked and cooled
* 3 1/2 tablespoons cornstarch
* 3/4 cup white sugar
* 1 pinch salt
* 1 1/4 cups boiling water
* 2 tablespoons butter
* 2 egg yolks, beaten
* 6 tablespoons frozen orange juice concentrate, thawed
* 4 teaspoons orange zest
* 2 egg whites
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon cream of tartar
* 4 tablespoons white sugar


1. Blend cornstarch, 3/4 cup sugar, and salt in a saucepan. Gradually stir in the hot water. Cook over medium heat, stirring constantly until thickened. Reduce heat to low. Cook and stir 5 minutes longer. Remove from heat.
2. Mix butter or margarine, egg yolks, orange juice, and orange rind into the cornstarch mixture. Cook one minute more. Cover entire surface with clear plastic. Let cool just slightly, and pour into the cooled pastry shell. Cool to room temperature.
3. In a clean glass bowl, beat the egg whites with vanilla extract and cream of tartar until foamy. Beat in 4 tablespoons sugar gradually, and continue beating until meringue forms stiff and glossy peaks. Spread meringue in swirls over the filling; be sure to seal to the edge of the pastry.
4. Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or till the meringue is tipped golden brown. Cool to room temperature.