Sour Orange Pie

Sour Orange Pie Recipe

You can use a pre-baked pastry crust or make a cookie crust:

1 3/4 cup fine cookie crumbs (from any crunchy cookie such as graham crackers, gingersnaps, animal crackers, etc.)

6 tablespoons melted butter

2 tablespoons sugar

Pinch of salt

Filling:

1/2 cup sugar

3 tablespoons cornstarch

3 egg yolks

1 tablespoon melted butter

1/4 cup sour orange juice (or 1 tablespoon orange juice and 3 tablespoons lime juice)

Meringue:

3 egg whites

1/4 teaspoon cream of tartar

1/4 cup sugar

Preheat the oven to 350.

Combine the crust ingredients and press evenly into a 9-inch pie pan using the bottom of a dry measuring cup. Bake for 8 minutes or until lightly golden. Cool completely.

For the filling: In a saucepan, combine sugar and cornstarch and then whisk in melted butter. Slowly pour 1 cup hot water into the mixture, whisking to dissolve any lumps. Whisk in egg yolks and sour orange juice, then place the pan over medium-low heat and cook while stirring for about 5 minutes, just until the mixture begins to thicken slightly and coats a wooden spoon. Remove from heat and cool for 5 minutes before pouring into the prepared crust.

Make the meringue: Place egg whites in a mixing bowl and beat with an electric mixer on high speed until glossy and smooth. Add the cream of tartar, then slowly add the sugar. Continue to beat until stiff peaks form. Spread the meringue over the filling and use a spoon to create peaks and valleys.

Bake the pie on the middle oven rack for about 15 minutes, or until the meringue peaks are evenly golden, turning the pie halfway through cooking.

Cool completely before serving.