Orange Pie?

noel · Post by **noel** » March 15, 2005, 9:24 pm

Anyone have a good recipe for an orange pie?

I offer up the following in trade:

Orange shortbread bars:
1 stick unsalted butter
1/2 cup confectioners sugar
1 orange
1/2 tsp vanilla
1/4 tsp salt
1 cup all purpose flour

Preheat the oven to 300 degrees.

Zest the orange and set aside 1 tsp (or more to taste) of orange zest. Halve the orange and squeeze out the juice. In a small mixing bowl, cream the butter and sugar. Add in the vanilla, salt, flour, 1Tbs orange zest and 2Tbs fresh squeezed orange juice.

Mix until smooth.

Place the dough in a 8-inch square baking pan. Bake for 30-35 minutes until the top becomes a slightly golden color. Pull out of oven and allow to cool uncovered. Cut into 16 bars, and serve.

Pherr the Dorf · Post by **Pherr the Dorf** » March 15, 2005, 10:59 pm

what kinda orange pie?

Like a lemon meringue pie with orange curd instead of lemon?

I'll hook you if you can tell me what sorta pie

noel · Post by **noel** » March 16, 2005, 3:02 pm

Thanks Pherr. I saw a recipe for an orange meringue on epicurious.com. Frankly, I'm a bit nervous to make the meringue with my current cooking skill.

To give you some background, I make a pretty mean key lime pie. Standard recipe, though I usually use light sweetened condensed milk instead of the regular. My mom likes it, but she asked me if I could try the recipe with orange instead of lime; she likes orange flavored stuff better.

So I had a few oranges lying around and I threw together the pie. It was kind of what I expected. It ended up being too sweet. Interestingly, the top of the pie seemed to solidify while I was cooking it whereas with the lime juice it seems to stay rather custardy. I put it in the refridgerator for several hours and when I pulled it out to cut it, it didn't set up as nicely as the lime did.

At any rate, I was looking for something similar to a key lime pie, but with an orange flavor.

That said, I'm always in the mood for some good recipe, so anything orange flavored you wanna throw my way, I'd be happy to make.

Pherr the Dorf · Post by **Pherr the Dorf** » March 17, 2005, 1:08 am

Full recipe will come shortly, I need to find it

Always add a lemon to anything orange like that, there HAS to be some acid backbone. Another option, and they are kinda still in season is blood oranges, they have enough acid on their own to not need the lemon, I will hunt down the recipe in the next couple days

noel · Post by **noel** » March 17, 2005, 1:14 am

Thank you sir.

Arborealus · Post by **Arborealus** » March 17, 2005, 10:08 am

You should have my recipe for chocolate cake witth cointreau...

...mmmmm orange and chocolate goodness...

Moonwynd · Post by **Moonwynd** » March 17, 2005, 11:58 am

Arb, if you like chocolate/orange flavor then you should try Sabra liqueur. It is an after dinner sipping liqueur from Israel. My family always had some on hand for special occasions when I was growing up.

Regards,

Moon

noel · Post by **noel** » March 17, 2005, 11:59 am

I'll check that out, Arb! Thanks.

Arborealus · Post by **Arborealus** » March 17, 2005, 3:08 pm

Moonwynd wrote:Arb, if you like chocolate/orange flavor then you should try Sabra liqueur. It is an after dinner sipping liqueur from Israel. My family always had some on hand for special occasions when I was growing up.

Regards,

Moon

Thanks Moon...I shall try and purvey some, somewhere in rural northern Louisiana...

...an adventure in and of itself

Pherr the Dorf · Post by **Pherr the Dorf** » March 18, 2005, 3:24 pm

3 1/2 tablespoons cornstarch
3/4 cup white sugar
1 pinch salt
1 1/4 cups boiling water
2 tablespoons butter
2 egg yolks, beaten
6 tablespoons frozen orange juice concentrate, thawed or 1 pt oj reduced slowly to 4 oz and allowed to cool (should end up with 3 oz)
4 teaspoons orange zest
2 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
4 tablespoons white sugar

1. Blend cornstarch, 3/4 cup sugar, and salt in a saucepan. Gradually stir in the hot water. Cook over medium heat, stirring constantly until thickened. Reduce heat to low. Cook and stir 5 minutes longer. Remove from heat.
2. Mix butter or margarine, egg yolks, orange juice, and orange rind into the cornstarch mixture. Cook one minute more. Cover entire surface with clear plastic. Let cool just slightly, and pour into the cooled pastry shell. Cool to room temperature.
3. In a clean glass bowl, beat the egg whites with vanilla extract and cream of tartar until foamy. Beat in 4 tablespoons sugar gradually, and continue beating until meringue forms stiff and glossy peaks. Spread meringue in swirls over the filling; be sure to seal to the edge of the pastry.
4. Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or till the meringue is tipped golden brown. Cool to room temperature.

Zamtuk · Post by **Zamtuk** » March 18, 2005, 4:59 pm

Arborealus wrote:You should have my recipe for chocolate cake witth cointreau......mmmmm orange and chocolate goodness...

make with the recipe already!

noel · Post by **noel** » March 18, 2005, 5:15 pm

Orange Chocolate Cake:

Ingredients
Cake-
1 cup chopped Almonds - place in bottom of greased & floured bundt pan
1 18 1/2 oz chocolate cake mix
1 3 1/2 oz instant chocolate pudding mix
4 medium eggs
1/2 cup cold water
1/2 cup oil
1/2 cup Cointreau

Glaze:
1 stick margarine or butter
1/4 cup water
1 cup sugar
1/2 cup Cointreau (add after removing mixture from heat)

Cake:
Mix all cake ingredients together and pour batter over chopped nuts. Bake approx. 50 min. to 1 hr at 325°. Cool. Invert onto serving place. Prick top and drizzle glaze over top and sides of cake. Garnish with orange zest.

Glaze:
Melt butter. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in Cointreau.