It's a Bloody Orange Meringue Pie

Recipe by Baby Kato
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • Shortbread Pie Crusts
  • 1 14
  • 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
  • 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
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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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