| ORANGE PIE FILLING 2 egg yolks, beaten 1 cup white sugar ¼ cup cornstarch 1 1/3 cups orange juice 2 ½ tablespoons butter 1 eight-inch pie crust, baked In a glass mixing bowl beat egg yolks until lemon-colored and set aside. In a large saucepan mix sugar and cornstarch. Add orange juice and cook over medium heat, stirring constantly until mixture comes to a boil. Cook for one minute. Slowly drizzle approximately half of the hot orange juice mixture into the egg yolks then pour the heated yolk mixture back into the pan to blend with the remaining liquid and cook for one minute more, stirring constantly. Remove pan from heat and blend in butter. Continue stirring until mixture is smooth. Cool slightly then pour into a container. Cover to prevent a skin from forming over the top. Once the mixture has chilled, pour into baked pie crust and top with meringue or whipped cream. MERINGUE 3 egg whites ½ teaspoon vanilla ¼ teaspoon cream of tartar 6 tablespoons white sugar With and electric mixer on high, beat egg whites, vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until egg whites are stiff and glossy and all the sugar has dissolved. Spread meringue over the top of a lemon or orange-filled pie making sure to seal the meringue around the edges against the baked pie crust. This will prevent weeping once the pie is removed from the oven to cool. Bake in moderate oven at 350 F for 12-15 minutes or until peaks are golden brown. |
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