Can anybody give me the perfect recepie for orange pie?!
Can anybody give me the perfect recepie for orange pie?
Answers:
Ingredients:
6 tablespoons orange juice
2 tablespoons flour
2 tablespoons grated orange rind
2 tablespoons cornstarch
1? cups sugar
3 eggs
1? cups water, boiling
Pinch of salt
Instructions:
Line pie plate with pie crust, and bake for 10 minutes, until the pie crust is a light brown.
Mix flour, cornstarch, sugar and salt together.
Add 1/2 cup of cold water and mix well until smooth.
Add slowly the eggs lightly beaten and the boiling water.
Put on fire and cook, stirring constantly, until thickened (about 3 to 4 minutes).
Add orange juice and orange rind.
Mix well.
Pour in pie crust and put in slow oven for about 5 minutes, just long enough to have the mixture adhere to the crust.
Robert E. Lee's Orange Pie (this is a meringue pie)
1 (9 inch) unbaked pie crust
3 egg yolks, beaten
1/2 cup white sugar
2 tablespoons all-purpose flour
1 tablespoon butter, melted
1 tablespoon grated orange zest
1 cup orange juice
3 egg whites
6 tablespoons white sugar
1 large orange, sliced in rounds
Preheat oven to 450 degrees F (225 degrees C).
In a medium bowl, beat together egg yolks and 1/2 cup sugar until mixture is thick and lemon-colored. Add flour, melted butter, grated orange rind, and orange juice. Mix thoroughly, then pour into pastry shell.
Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 25 minutes, until custard is set.
In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 6 tablespoons sugar, continuing to beat until whites form stiff peaks. Spread meringue over pie, covering completely. Return to oven for 10 minutes, until meringue is golden brown. Cool before serving. Garnish with orange slices.
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Key Orange Pie
1 cup Heavy cream
1/4 cup Cold water
1 package Unflavored gelatin
6 ounces frozen orange juice concentrate, undiluted
8 ounces cream cheese, softened
3/4 cup confectioners' sugar
2 teaspoons vanilla extract
2 tablespoons Grand Marnier
9 to 10-inch graham cracker crust
orange slices for garnish
Put the cream into a small saucepan over high heat. Just before it comes to a boil, put the cold water into a blender and sprinkle in the gelatin, where it should stand for a minute or so. Add the boiling cream to the blender, process on low until all of the gelatin has dissolved (2-3 min.).
Add the concentrated orange juice, cream cheese, sugar, vanilla, and Grand Marnier; process until it is all well blended. Chill for 15 to 20 minutes; pour into the crust and chill until it firms up.
Garnish with orange slices or whole raspberries, strawberries, or blackberries and serve.
you can have a great recipe at http//:fooddownunder.com then type the recipe your searching there are lots of international recipe there
Orange Cream Pie:
Pastry for 9 inch pie
3 eggs, separated
1 1/4 c. sugar
1/4 c. butter, softened
3 tbsp. frozen orange juice concentrate
1/4 c. flour
1/4 tsp. salt
2 1/2 c. rhubarb, cut into sm. pieces
1/3 c. chopped pecans
Beat egg whites until stiff. Add 1/4 cup sugar gradually; beating well. Mix butter and orange juice concentrate with egg yolks, beat thoroughly. Add 1 cup sugar, flour and salt; beat well. Add rhubarb to yolk mixture. Gently fold in meringue. Pour into pie shell. Sprinkle with nuts. Bake at 375 degrees for 15 minutes then reduce heat to 325 degrees and continue baking for 45 to 50 minutes.
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Mandarin Orange Pie
1 (12 oz.) can mandarin orange sections
2 (8 oz.) pkgs. cream cheese
1 1/4 c. confectioners' sugar
1/4 c. orange juice
Grated rind of 2 oranges
1/2 pt. heavy whipping cream
3 tsp. lemon juice
1 (9 inch) prepared graham cracker pie shell
Dice 3/4 of orange sections; reserve remaining sections for garnish.
Blend cream cheese, sugar, orange juice and grated rind. Beat whipping cream until thick. Fold both mixtures together, adding lemon juice and diced orange sections.
Pour into chilled pie shell and chill until firm. Garnish with reserved orange sections.
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FLORIDA ORANGE PIE
1 c. orange juice
1 c. orange sections, cut in pieces
2 tbsp. grated rind
1 c. sugar
5 tbsp. cornstarch
3 egg yolks, beaten
2 tbsp. lemon juice
2 tbsp. butter
1 baked pie shell
Combine first 5 ingredients and cook on low heat until clear. Add a little of the hot mixture to egg yolks and stir briskly. Pour into hot orange mixture and simmer 5 minutes. Remove from heat. Blend in lemon juice and butter. Pour into baked pie shell. Mixture AND crust should BOTH be hot or both be cold. Top with meringue. Bake at 350 degrees until slightly brown.
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ORANGE PIE
Pastry for single crust pie
Line a 9" pie plate. Prick pastry. Bake at 450 degrees for 10 to 12 minutes. Cool.
3/4 c. sugar
1/4 c. cornstarch
1/2 tsp. salt
1 1/2 tsp. finely shredded orange peel
2 c. orange juice
2 eggs
2 tbsp. butter
Whipped cream
In saucepan, combine sugar, cornstarch and salt. Gradually add orange juice. Cook and stir until bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Beat 2 eggs and add to mixture. Bring to gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in butter and peel. Pour into baked shell. Cool. Serve with whipped cream. Great for those sour oranges that grew so well around here.
ORANGE MERINGUE PIE RECIPE::::
INGREDIENTS::
1 baked pie shell, 9-inch, cooled
1 cup sugar
5 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup warm water
1/2 cup orange juice
3 egg yolks
1 tablespoon butter
1 tablespoon lemon juice
2 tablespoons finely grated orange peel
Meringue Topping, (given at the end)
PREPARATION:::
In a medium saucepan, combine sugar, flour, and salt. Stir in warm water and orange juice. Cook over low heat, stirring constantly, until mixture thickens and begins to boil. Set mixture over boiling water and continue cooking for about 10 minutes longer.
Beat egg yolks lightly then beat a little of the hot mixture into them. Beat egg white mixture into the hot mixture in top of double boiler. Cook 5 to 7 minutes, stirring constantly. Remove from over the hot water. Blend in the butter, lemon juice, and orange peel. Let mixture cool, then pour into cooled baked pie crust. Spoon meringue (below) onto pie, spreading to crust edge to seal filling in. Bake at 325° for 15 to 18 minutes, until nicely browned.
Meringue Topping ::
3 egg whites
6 tablespoons sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla, optional
Beat egg whites until frothy; add cream of tartar and continue to beat until stiff enough to hold up. Add sugar gradually and continue beating until stiff and glossy. If desired, add vanilla or other flavoring.
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Quick, Easy -N- Fast Fluffy Orange Pie Recipe:::
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 (6 oz.) can frozen orange juice concentrate, thawed
2 C. prepared whipped topping
1 small can Mandarin oranges, drained
1 (9-inch) prepared graham cracker pie crust
In mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk and thawed orange juice until smooth. Fold in whipped topping and oranges. Pile into crust.
Chill 2 hours or until set. Refrigerate leftovers.
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CRANBERRY ORANGE PIE RECIPE:::
SERVES:8
Ingredients:
1 Pastry for 2-crust pie
1 orange
4 1/2 cups fresh cranberries
1 large apple, peeled, cored and diced
1 cup brown sugar
1/2 cup maple syrup
1/2 teaspoon salt
1 teaspoon cinnamon
2 tablespoons flour
Directions:
Preheat oven to 425 degrees F. Line a 9-inch pie pan with half of the pastry. Finely grate the zest from the orange and place in a large mixing bowl. Slice the orange in half, and cut out the flesh sections with a sharp knife, leaving the membrane behind. Add them to the zest in the bowl. Add the remaining ingredients to the bowl, mixing to combine. Turn into pastry line pie pan. Cover with the top crust, seal and crimp edges. Make 4 - 5 vents in top crust for steam to escape. Bake for 20 minutes at 425 then lower temperature to 375 degrees F. and continue baking 40 minutes or until juices are thick and bubbly. Serve pie warm or cool.
EASY ORANGE PIE
INGREDIENTS
1/4 cup orange-flavored drink mix (e.g. Tang)
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
1 (9 inch) prepared graham cracker crust
1 cup frozen whipped topping, thawed
8 mandarin orange segments
DIRECTIONS
In a large bowl combine the orange drink mix, condensed milk, and cream cheese. Beat on high speed with an electric mixer until well combined.
Pour mixture into the graham cracker crust and chill for 1 hour or until firm. Garnish with whipped topping and mandarin orange segments.