Orange Pie is one of those old Southern desserts that I love to make around the end of summer and early autumn when the mornings begin to get cooler and the summer heat begins to drop -- though here in South Carolina it pretty much stays in the upper 70s and lower 80s for highs until about mid-November.
Its one of those desserts for that time of year when you're ready to say goodbye to sweltering hot Southern summers, but not quite ready to jump onto the upcoming pumpkin spice craze that comes with the autumn holidays.
Would you believe that none other than General Robert E.
Lee was a huge fan of Orange Pie? It was reportedly one of his favorite
desserts -- among a couple others -- and his came with a certain recipe that I would like to share with y'all.
I've tried it out and its pretty good. Here's how to make it.
Ingredients
3 egg yolks, beaten
1/2 cup (2 oz.) white sugar
2 tablespoons all-purpose flour
1 tablespoon butter, melted
1 tablespoon grated orange rind
1 cup orange juice
3 egg whites
6 tablespoons white sugar
1 large orange, sliced into 1/4 inch round halves
1 9-inch unbaked piecrust (graham cracker crust preferred)
Preparation and Cooking Directions
Preheat over to 450 F.
In medium bowl, beat together egg yolks and 1/2 cut sugar until mixture is thick and lemon colored. Add flour, melted butter, melted butter, grated orange rind, and orange juice. Mix thoroughly, then pour into unbaked pie crust.
Bake for 10 minutes, then reduce heat to 350 F and bake an additional 10 minutes until custard is set.
In a large mixing bowl, beat egg whites until foamy. Gradually add 6 tablespoons sugar, continuing to beat until firm stiff peaks form. Spread meringue over pie covering completely. Return to over for 10 minutes until meringue is golden brown. Garnish with orange slices and serve.
I would also add that a scoop of french vanilla ice cream goes wonderfully with it, as well as a nice glass of sweet iced tea when you're sitting on your porch watching the sunset.
