Orange pie recipe
Orange Pie recipe
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|shortcrust or sweet pastry, sufficient for a 9-inch/22cm pie dish|
|For the Filling:|
|3 large||eggs, separated – reserve whites for meringue|
|125 g||white sugar|
|2 tbsp||plain flour|
|1 tbsp||unsalted butter, melted|
|1 tbsp||orange zest|
|250 ml||fresh orange juice|
|For the meringue:|
|1 large||orange, sliced as decoration|
Preheat oven to Gas Mark 8, 220°C, 450°F.
Roll out the pastry to fit the pie dish and trim to just above the rim.
In a bowl beat the yolks and sugar until thick and light in colour. Add the flour, butter, zest and juice. Mix thoroughly and pour into the pie shell. Bake for 10 minutes and then reduce heat to Gas Mark 4, 180C, 350F and bake for an additional 25 minutes, or until the filling is set.
Beat the egg whites in a clean bowl until foamy. Add the sugar and beat until stiff. Pipe or spread the meringue over the pie, covering the top completely. Return to oven for 10 minutes or until the meringue is golden brown.
Allow to cool completely before serving in wedges. Garnish with orange slices.
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Orange pie recipe
Recipe type: xarchivex
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