Sour Orange Pie Recipes

Steps:

• For the Crust: Adjust oven rack to middle position and heat oven to 325 degrees. Process crackers, sugar and salt in food processor until finely ground, about 30 seconds. Add melted butter (easily melted in the microwave) and pulse until combined, about 8-9 pulses. Transfer crumbs to 9-inch pie plate.
• Using bottom of dry measuring cup or glass bottom, press crumbs firmly into bottom and up sides of pie plate. Bake crust until fragrant and beginning to brown, 12 to 14 minutes. Let cool completely, about 30 minutes.
• For the Filling: Whisk all ingredients in bowl until fully combined. Pour filling into cooled crust.
• Bake pie until center jiggles slightly when shaken, 15 to 17 minutes. Let cool completely. Refrigerate until fully chilled, at least 3 hours or cover with greased plastic wrap and refrigerate for up to 24 hours.
• For the Whipped Cream: Whisk cream, sugar and orange zest in medium bowl until stiff peaks form, 2 to 4 minutes. Slice chilled pie and serve with whipped cream.

Steps:

• Preheat oven to 350°F.
• Combine graham crumbs, sugar, and melted butter thoroughly in a large bowl. Press the mixture firmly into a 9 inch pie pan, coating the bottom and sides. A heavy juice glass will hlep do this. Bake on middle rack until the crumbs mixture has darkened a bit and the ingredients have fused to form a crust, about 10-15 minutes. Remove from oven and let cool completely on a rack. Reduce oven temperature to 325°F.
• In a large mixing bowl beat the egg yolk until they are lighter in color, about 1 minute. Add the condensed milk and 2 tbsp cream and stir to incorporate. Add the sour orange juice, sour orange zest, and 4 teaspoons navel orange zest. Stir until filling is creamy and light yellow in color, about 1 minute.
• Pour filling in crust and bake on middle rack until surface looks like jello, about 14-16 minutes. Transfer to a rack and cool for 30 minutes. Transfer to a refrigerator to cool completely, about 4 hours. Cover in plastic wrap if you plan on keeping pie longer, eating within 24 hours is recommended.
• Before serving, whip the remaining 2 cups cream with the confectioner's sugar. Spread over pie and sprinkle with remaining 1 1/2 tsp navel orange zest. Slice into portions and top each with a mint leaf if desired.

Steps:

• Whisk together half the sugar, the cornstarch and the salt. Add the water, grated peel and juice, and whisk until smooth. In a saucepan, bring the mixture to a boil over moderate heat, stirring constantly until it begins to thicken. Remove from heat. With an electric mixer, beat together the remaining 1/2 cup sugar and the egg yolks until light in color. Beat in 1/2 cup of the hot sugar-juice mixture, and add all of the yolk mixture to the contents of the saucepan. Stir over moderate heat until thick. Take care that the mixture does not boil. Remove from heat, stir in the butter, and pour the filling into the pie shell. Let cool. Preheat the oven to 350 degrees. Meanwhile, make the meringue topping. Beat the egg whites and the teaspoon of juice to soft peaks. Gradually beat in the powdered sugar, beating until stiff peaks form and all the sugar has dissolved. Spread the meringue over the filling, touching the edge of the pie shell. This will prevent shrinkage. Bake 12 to 15 minutes, until the meringue is golden brown. Cool thoroughly before serving.

Steps:

• Combine sweetened condensed milk with calamondin juice in a bowl. Fold in whipped topping. Pour into the pie crust.
• Freeze until set, at least 1 hour.