It's a Bloody Orange Meringue Pie

Total Time
50mins
Prep 20 mins
Cook 30 mins

I hope you enjoy this treat, made for RSC #11, its easy, very tasty and looks pretty. It's a little time consuming but well worth the effort.

Ingredients Nutrition

  • Shortbread Pie Crusts

  • 1 14 cups all-purpose flour
  • 18 teaspoon salt
  • 12 teaspoon sugar, white
  • 2 tablespoons pecans, coarsley chopped
  • 12 cup butter, cold, thinly sliced
  • 3 tablespoons ice water
  • Pie Filling

  • 14 cup raspberry preserves, your favorite
  • 3 large egg yolks, seperated
  • 14 ounces sweetened condensed milk (can)
  • 1 tablespoon blood orange rind
  • 12 cup blood orange juice
  • Meringues

  • 3 large egg whites, seperated
  • 14 teaspoon cream of tartar
  • 13 cup sugar, white

Directions

  1. Crust.
  2. Sift together the flour, salt, sugar and pecans.
  3. Add the thinly sliced cold butter into the flour mixture and blend until it looks like coarse meal.
  4. Sprinkle the ice water over the mixture and using a fork stir until a dough ball forms. If you require a little more water -- use it.
  5. Wrap the dough ball in wax paper and chill for 1-2 hours.
  6. On a lightly floured surface, roll the chilled dough out into a circle a bit larger than your pie pan.
  7. Carefully place dough into pie pan.
  8. Trim the dough about 1/4 inch above the rim of the pan.
  9. Please remember to prick the bottom of the crust all over with a fork and chill in the fridge for an additional 1/2 hour.
  10. Bake the crust in a preheated 450 degree oven for 10 - 15 minutes, then remove and allow to cool on rack.
  11. Filling.
  12. Preheat your oven to 350 degrees.
  13. Add your favorite raspberry preserves to the bottom of the cooled pecan crust.
  14. Mix the egg yolks, condensed milk, orange juice, and orange rind together, blending well.
  15. Pour the orange mixture into the prepared crust.
  16. Meringue.
  17. In a large bowl beat the egg whites and the cream of tarter together until soft peaks form.
  18. Gradually add the sugar, a little at a time, beating well until the eggs are stiff but not dry.
  19. Spread the meringue on top of the orange filling making sure to seal the edges.
  20. Bake in a 350 degree oven for 12-15 minutes or until golden brown.
  21. Watch your pie so that the meringue doesn't burn.
  22. Once the pie has cooled, chill for several hours and ENJOY!

Reviews

(3)
Most Helpful

Made for RSC #11 Hidden Gems. This was really good. I had trouble with the meringue, but I always do - still haven't figured it out yet. The crust was very good and easy to make gluten free. Thanks Baby Kato for a yummy pie!

LARavenscroft April 12, 2008

Wonderful. I made this pie tonight as a hidden gem and it is that. It is a very pretty color and tasted wonderful, too. I think next time I would also bake the filling for a while before topping with meringue as it was too runny for my taste. And the pecan crust is one of the best crusts I have tried. Thanks for a great recipe!

Benthe (Danish) April 08, 2008

I made this pie as a hidden gem and it is that. It is a very pretty pinky-peachy colour and tasted good too. I think next time I would bake the filling for a while before topping with meringue as it was a little runny but that might be a personal taste issue. And I will definitely be using the pecan crust for other pies - simple and very tasty. Thanks for sharing this recipe!

mrsfabicons April 07, 2008

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