It's a Bloody Orange Meringue Pie
- Ready In:
- 50mins
- Ingredients:
- 14
- Yields:
-
1 pie
- Serves:
- 6
ingredients
-
Shortbread Pie Crusts
- 295.73 ml all-purpose flour
- 0.61 ml salt
- 2.46 ml sugar, white
- 29.58 ml pecans, coarsley chopped
- 118.29 ml butter, cold, thinly sliced
- 44.37 ml ice water
-
Pie Filling
- 59.14 ml raspberry preserves, your favorite
- 3 large egg yolks, seperated
- 396.89 g sweetened condensed milk (can)
- 14.79 ml blood orange rind
- 118.29 ml blood orange juice
-
Meringues
- 3 large egg whites, seperated
- 1.23 ml cream of tartar
- 78.78 ml sugar, white
directions
- Crust.
- Sift together the flour, salt, sugar and pecans.
- Add the thinly sliced cold butter into the flour mixture and blend until it looks like coarse meal.
- 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.
- Wrap the dough ball in wax paper and chill for 1-2 hours.
- On a lightly floured surface, roll the chilled dough out into a circle a bit larger than your pie pan.
- Carefully place dough into pie pan.
- Trim the dough about 1/4 inch above the rim of the pan.
- 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.
- Bake the crust in a preheated 450 degree oven for 10 - 15 minutes, then remove and allow to cool on rack.
- Filling.
- Preheat your oven to 350 degrees.
- Add your favorite raspberry preserves to the bottom of the cooled pecan crust.
- Mix the egg yolks, condensed milk, orange juice, and orange rind together, blending well.
- Pour the orange mixture into the prepared crust.
- Meringue.
- In a large bowl beat the egg whites and the cream of tarter together until soft peaks form.
- Gradually add the sugar, a little at a time, beating well until the eggs are stiff but not dry.
- Spread the meringue on top of the orange filling making sure to seal the edges.
- Bake in a 350 degree oven for 12-15 minutes or until golden brown.
- Watch your pie so that the meringue doesn't burn.
- Once the pie has cooled, chill for several hours and ENJOY!
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Reviews
-
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!
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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!
RECIPE SUBMITTED BY
I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend.
Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed.
A big thank you to everyone that has made my recipes... hope you enjoyed them.