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Orange Pie? Never
"Nancy Dooley" > wrote in message
om...
: (Anne Bourget) wrote in message
om>...
: > It has recently come to my attention that someone posted that
I had
: > submitted a recipe for orange pie that was met with approval
by at
: > least one person (the poster I presume).
: >
: > Let me make it very clear...I have never posted a recipe for
orange
: > pie. I have never made nor eaten an orange pie.
: >
: > I have, however, posted a recipe for Lemon-Orange Cake. The
recipe was
: > one of Patricia Wells' and it is made in a tube pan. Fabulous
cake.
:
: I have posted one for "Orange Grove Pie." I often use just the
: filling for a mousse/souffle-like dessert:
:
: Orange Grove Pie
:
: 5 egg yolks
: 1/2 C. sugar
: 2 T. lemon juice
: 3 T. grated orange rind
: 1/8 tsp. salt
: 2 C. whipping cream, whipped
: 5 oranges
:
: Beat yolks slightly and add 1/2 C. sugar, lemon juice, grated
orange
: rind and
: salt. Cook over boiling water, stirring constantly until
thick, about
: 10
: minutes. Fold in 2 oranges which have been cut into pieces and
: thorougly
: drained. Cool and fold in half the whipped cream. Chill 12
hours or
: longer.
: Serve with whipped cream and orange pieces.
:
: (This is a pie recipe - if making a pie, put a layer of whipped
cream
: in the
: bottom of a meringue pie shell; pour the orange filling on top
and
: then top
: with the rest of the whipped cream and garnish with orange
sections.)
:
: Nancy
============
That sounds really good Nancy! Of course, your recipes always
do.
But hey, if we're all gonna start posting Citrus pies... Here's
one of our favorites. It's kind of like the frozen version of
yours:
Florida Pie
Prep: 35 min Baking: 6-8 min Freezing: 2-3 hrs
Cookie Crumb Crust *
3 eggs, separated
3/4 cup sugar, divided
1 Tbsp EACH Lemon & Orange rind
1/3 cup Lemon juice
1 cup whipping cream
*CRUST:
1 1/4 cup crushed Lemon Sandwich Cookies (=14)
1/4 cup melted butter
Crush cookies and mix in melted butter. Press into a pie plate
and bake the crust at 400 F for 6-8 min. Cool thoroughly before
filling.
1. Beat egg whites until stiff. Gradually beat in 1/2 cup of the
sugar, about 1 Tbsp at a time, until whites form stiff, glossy
peaks.
2. With the same beater, blend egg yolks, remaining 1/4 cup
sugar, lemon juice & rinds.
3. Whip cream in a chilled bowl until stiff. Lightly fold
together egg white mixture, egg yolk mixture & cream. Spread in
cooled cookie crust.
4. Freeze until firm, 2-3 hours or overnight. Cover pie with
foil after the first hour.
5. Before serving, let stand at room temperature for 10-15
minutes.
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