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    You are in: Home / Recipes / Sour Orange Pie Recipe
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    Sour Orange Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    0 mins

    1 hrs

    Brookelynne26's Note:

    Sour oranges can usually be found in Latin groceries. If they can't be found you could substitute by mixing 1 part grapefruit juice with 1 part lemon juice and 1 part orange juice.

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    1. 1
      Preheat oven to 350°F.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.

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    Nutritional Facts for Sour Orange Pie

    Serving Size: 1 (174 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 455.0
    Calories from Fat 343
    Total Fat 38.1 g
    Saturated Fat 22.2 g
    Cholesterol 245.8 mg
    Sodium 146.7 mg
    Total Carbohydrate 23.7 g
    Dietary Fiber 0.6 g
    Sugars 14.1 g
    Protein 5.9 g

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