Sherrybeths Orange Meringue Pie Food

SUNSHINE ORANGE MERINGUE PIE

Steps:

• In a large bowl, combine the cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack., For filling, combine the sugar, cornstarch and salt in a saucepan. Whisk in orange juice and water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup 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 lime juice, orange zest and butter. Pour hot filling into pie crust., For the meringue, beat egg whites in a bowl until foamy. add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over hot filling, sealing edges to crust., Bake at 350° for 12-15 minutes or until golden. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving. Refrigerate leftovers.

ORANGE MERINGUE PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line pastry with aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; bake about 5 minutes more.
• In a small saucepan, stir together the 3/4 cup sugar, 1/3 cup cornstarch, and salt. Mix in the orange juice, lemon juice, and water. Whisk in the egg yolks. Cook over medium heat, stirring frequently, until thick and bubbly, about 5 minutes. Remove from heat, and stir in butter and orange zest. If desired; stir in diced orange segments. Pour into prepared pie crust, cover with plastic wrap, and set aside to cool.
• When pie filling has cooled to room temperature, preheat oven and prepare meringue. Preheat oven to 350 degrees F (175 degrees C). In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/2 cup sugar and cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over pie, making sure the meringue completely covers the filling and meets the edges of the pie crust.
• Bake in preheated oven until meringue topping is golden brown, about 15 minutes.

CHERRY AND POMEGRANATE SHERBET

Steps:

• Add the cherries to a saucepan with the sugar and pomegranate juice. Bring to a slow boil and cook until the cherries are soft and the liquid is syrupy, 15 to 20 minutes. Cool to room temperature.
• Add the cherries and juice to a blender or food processor. Blend until smooth, stopping short of totally liquefying it if you'd like a little pulp. Add the milk, cream and lemon juice and blend briefly. Freeze according to your ice cream maker's instructions, and then transfer to an airtight freezer container and freeze for at least 24 hours before serving.
• Scoop into a pretty glass and serve. If you're feeling dangerous, mix with a little cold white wine for a delicious "milkshake." Just don't tell anyone I told you to do that.

SHERRYBETH'S ORANGE MERINGUE PIE

Steps:

• In saucepan, mix sugar and cornstarch.
• Gradually add orange juice, while heating over medium heat.
• Stir until thickened. Boil one minute.
• Take 1 cup of hot mixture and mix with egg yolks.
• Return the egg yolk and sugar mixture to saucepan.
• Stir well and boil one more minute, stirring constantly.
• Blend in butter and pour into pie shell.
• Meringue: Beat egg whites and cream of tartar with electric mixer until frothy. Add sugar, one Tbsp at a time until meringue is thick and has a glossy appearance.
• Spoon meringue on top of pie and bake for 10 minutes at 375°.
• Allow to cool to room temperature and serve or if you would like it cold, refrigerate for 4 hours before serving.

CRANBERRY & ORANGE MERINGUE PIE

Steps:

• For the pastry, put the butter and flour in a food processor and whizz to fine crumbs, then pulse in the sugar. Mix the egg yolks with 2 tsp cold water and, with the blade running, pour in the liquid to bring the pastry together. If it doesn't come together, add 1-2 tsp more water until it does.
• Tip the pastry onto a lightly floured surface and bring together to make a flat disc, then roll out to line a 23cm loose-bottomed tart tin. Leave the pastry overhanging the tin and prick the bottom of the pastry case with a fork. Chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Line the pastry case with some crumpled baking parchment, fill with baking beans, then blind-bake for 15 mins. Carefully remove the parchment and beans, and bake for a further 10 mins or until the pastry looks golden and biscuity. Remove the case from the oven and trim the edges of the pastry with a sharp knife. Can be done the day before. Lower oven to 180C/160C fan/gas 4.
• While the case is baking, make the filling. Cook the cranberries in a shallow pan over a medium heat with 2 tbsp water for 15 mins until pulpy. Push the fruit through a sieve over a bowl; discard the seeds and skins.
• Put the cornflour in a clean pan and whisk in the lemon and orange juice until smooth. Add the sugar and cranberry purée, and heat until the mixture has bubbled and thickened, stirring constantly. Remove from the heat, add the butter and beat until melted. Add the egg yolks and whole egg to the pan, beat well and return to a medium heat. Keep stirring vigorously for 5 mins until the mixture thickens and drops off the spoon. Remove from the heat and set aside.
• Meanwhile, make the meringue. Put the egg whites in a large clean bowl and whisk to stiff peaks. Add half the sugar, a spoonful at a time, whisking between each addition until stiff again. Whisk in the cornflour and remaining sugar until shiny and thick.
• Pour the filling into the pastry case. Put spoonfuls of meringue around the edge of the filling so it just touches the pastry and pile the rest into the centre, spreading so that it covers the filling. Bake for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 30 mins before slicing. Can be made several hours ahead.

ORANGE MERINGUE PIE

Steps:

• Make shell:
• In a large bowl with a pastry blender or in a food processor blend or pulse together flour and shortening until mixture resembles meal. In a small bowl stir together egg yolk, vinegar, and ice water. Gradually add yolk mixture to flour mixture, stirring with a fork until mixture forms a dough. Form dough into a flattened disk and chill, wrapped in plastic wrap, 1 hour or overnight.
• Preheat oven to 425°F.
• Roll dough into a 12-inch round on a lightly floured surface and fit into a 10-inch (1 1/2-quart) glass pie plate, crimping edge decoratively. Prick shell in several places with a fork and chill 30 minutes.
• Line shell with foil and fill with rice. Bake shell in middle of oven 15 minutes. Remove foil and rice carefully and bake shell 12 to 15 minutes more, or until pale golden. Cool shell in pie plate on a rack.
• Make filling:
• Into a 4-quart saucepan sift together sugar, cornstarch, and salt. Gradually whisk in zest, 1 1/2 cups orange juice, and lemon juice. Cook mixture over moderate heat, whisking constantly, until sugar is dissolved. Remove pan from heat and add butter, whisking constantly until melted. Add remaining 2 1/4 cups orange juice and eggs and simmer, stirring constantly, 2 minutes, or until smooth and thickened.
• Strain filling through a sieve into a bowl and pour into shell. Cool pie completely.
• Make meringue:
• Preheat oven to 350°F.
• In a large bowl with an electric mixer beat egg whites on low speed until frothy. Add cream of tartar and increase speed, beating until whites hold soft peaks. Gradually beat in sugar and vanilla and beat on high speed until meringue holds stiff and glossy peaks.
• Spread meringue on top of cooled filling, covering filling completely, and bake pie in middle of oven 15 minutes, or until meringue is golden. Chill pie 3 hours, or until set.

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!