Florida Orange Pie Food

FLORIDA PIE

Steps:

• In a small saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the oranges, butter and orange zest. Gently stir in lemon juice. Pour into pastry shell., In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 teaspoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. , Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

FLORIDA ORANGE PIE

Steps:

• Beat egg yolks in a bowl.
• Add yolks, 1/2 cup sugar, and 1/2 cup orange juice to a saucepan; stir to combine.
• Cook and stir constantly over low heat for 10-12 minutes or until mixture reaches 160°; take off of heat.
• Sprinkle gelatin over the remaining orange juice; stir to combine, then let stand for 1 minute.
• Add gelatin mixture and grated orange and lemon rind to egg yolk mixture; stir to combine.
• Chill until the mixture has the consistency of unbeaten egg whites.
• In another bowl, beat 1/2 cup whipping cream, 2/3 cup powdered sugar and salt with an electric mixer on high speed until stiff peaks form.
• Fold whipped cream mixture into gelatin mixture.
• Fold in coconut and orange sections.
• Spoon mixture into pie shell; chill until firm.
• In a mixing bowl, beat the remaining whipping cream until foamy.
• Gradually add in 3 tablespoons powdered sugar and beat until soft peaks form.
• Spread half of whipped cream over pie.
• Pipe or dollop the remaining whipped cream around the edge of the pie.

ORANGE MERINGUE TART WITH GRAHAM CRACKER CRUST

Steps:

• For the crust: Preheat the oven to 300 degrees F.
• Stir the graham cracker crumbs, butter, sugar and salt together in a large bowl. Butter a 9-inch springform pan or six 3-inch tart pans. Press the crumb mixture onto the bottom and about halfway up the sides of the pan.
• For the filling: Combine the sugar, salt, eggs and orange zest and juice in a large bowl and whisk to a homogeneous consistency. Transfer to a medium saucepan over medium heat. Cook, whisking constantly, until the mixture has thickened, 12 to 15 minutes. Remove from the heat and whisk in the butter, 2 pats at a time, until it's incorporated and has a silky consistency.
• Pour the orange curd into the prepared tart shell and bake until the orange curd has set, about 15 minutes. Let cool completely before cutting.

FLORIDA ORANGE GROVE PIE RECIPE

Steps:

• Preheat oven to 275°F. Beat egg whites with an electric mixer on medium speed until foamy, about 1 minute; beat in cream of tartar. Increase speed to high, and beat until medium peaks form, about 2 minutes. Add 1 cup of the granulated sugar, 1 tablespoon at a time, beating well after each addition. Beat on high speed until stiff peaks form, about 2 to 3 minutes.
• Spread meringue on bottom and up sides of a 9-inch glass or ceramic pie plate coated with cooking spray. Sprinkle chopped walnuts over edge of meringue, lightly pressing to adhere. Bake in preheated oven until lightly browned, about 1 hour. Cool completely on a wire rack, about 30 minutes.
• Whisk together egg yolks, lemon juice, salt, 2 1⁄2 tablespoons of the zest, and remaining 1⁄2 cup granulated sugar in the top of a double boiler. Cook over simmering water, stirring constantly, until mixture thickens, about 8 to 10 minutes. Place top of double boiler in a bowl of ice water, and let stand, stirring occasionally, until completely chilled, about 20 minutes. Transfer mixture to a medium bowl.
• Beat cream and powdered sugar with electric mixer on high speed until medium peaks form, about 3 to 4 minutes.
• Stir 1⁄2 cup of the whipped cream into egg-citrus mixture. Gently fold 1 cup of the whipped cream into egg-citrus mixture. Gently fold 1 cup of the mandarin orange segments into mixture. Transfer to prepared meringue pie shell, smoothing top. Mound remaining whipped cream on top of pie, making a well in the center. Arrange remaining orange segments on top center of pie. Sprinkle with remaining 1⁄2 tablespoon orange zest. Chill 2 to 3 hours before serving.

FRESH ORANGE PIE

Steps:

• Preheat oven to 425 degrees. Prepare dough for a 1-crust pie, adding grated orange zest. Line pie plate with pastry. Prick pastry with fork to prevent puffing during baking. Bake in preheated oven until golden, about 12 minutes; cool.
• Meanwhile, peel oranges and section into segments. Squeeze membrane and reserve juice; you should have about 1 cup. Pour sugar over segments and let stand 1 hour. Drain liquid from segments, add to reserved juice to make 1-1/2 cups (add extra juice if necessary).
• Place juice in a double boiler with salt and cornstarch. Cook until thickened. Add vanilla. Cool to room temperature.
• Spread apricot jam on baked pie shell. Add orange segments, spreading over jam. Pour cooled sauce over orange segments. Chill at least 1 hour before serving.
• To serve: garnish with toasted coconut.

FLORIDA PIE

Steps:

• Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F. Put the pie plate on a baking sheet lined with parchment or a silicone mat.
• Put the cream and 1 cup of the coconut in a small saucepan and bring it to a boil over medium-low heat, stirring almost constantly. Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened. Scrape the coconut cream into a bowl and set it aside while you prepare the lime filling.
• Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the egg yolks on high speed until thick and pale. Reduce the mixer speed to low and beat in the condensed milk. Still on low, add half of the lime juice. When it is incorporated, add the remaining juice, again mixing until it is blended. Spread the coconut cream in the bottom of the graham cracker crust, and pour over the lime filling.
• Bake the pie for 12 minutes. Transfer the pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour.
• To finish the pie with meringue: Preheat the broiler. Put the 4 egg whites and the sugar in a medium heavy-bottomed saucepan and heat over medium-low heat, whisking all the while, until the whites are hot to the touch. Transfer the whites to a stand mixer fitted with the whisk attachment, or use a hand mixer in a large bowl, and beat the whites at high speed until they reach room temperature and hold firm peaks. Using a rubber spatula, fold the remaining ½ cup coconut into the meringue. Spread the meringue over the top of the pie, and run the pie under the broiler until the top of the meringue is golden brown. (Or, if you've got a blowtorch, you can use it to brown the meringue.) Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving.

SOUR ORANGE PIE-COOK'S COUNTRY

Steps:

• For the Crust: Adjust oven rack to middle position and heat oven to 325 degrees. Process crackers, sugar and salt in food processor until finely ground, about 30 seconds. Add melted butter (easily melted in the microwave) and pulse until combined, about 8-9 pulses. Transfer crumbs to 9-inch pie plate.
• Using bottom of dry measuring cup or glass bottom, press crumbs firmly into bottom and up sides of pie plate. Bake crust until fragrant and beginning to brown, 12 to 14 minutes. Let cool completely, about 30 minutes.
• For the Filling: Whisk all ingredients in bowl until fully combined. Pour filling into cooled crust.
• Bake pie until center jiggles slightly when shaken, 15 to 17 minutes. Let cool completely. Refrigerate until fully chilled, at least 3 hours or cover with greased plastic wrap and refrigerate for up to 24 hours.
• For the Whipped Cream: Whisk cream, sugar and orange zest in medium bowl until stiff peaks form, 2 to 4 minutes. Slice chilled pie and serve with whipped cream.

ORANGE DREAM PIE

Steps:

• In a small bowl, combine the water and koolaid until dissolved. Stir in orange juice.
• In a mixing bowl, beat the cream cheese, powdered sugar, vanilla and koolaid mixture until fluffy.
• Fold in whipped cream.
• Spread into crust.
• Chill for at least 1 hour or until set.
• Garnish as desired.

IT'S A BLOODY ORANGE MERINGUE PIE

Steps:

• 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!