Let me start off by saying I’m a baker in the works.
Over Christmas I attempted to make the exact same holiday sweets that we always made at home growing up. I thought I had them all in the bag because when making them with mom, I did about 87% of the work. The issue though, was that the 13% she handled was the most precise, time sensitive, ifyouare1degreeoffwhenmakingyournuttoffeeyou’rescrewed part.
Long story short, buy a candy thermometer. Your toffee will be much less likely to taste of burnt plastic and your divinity will be light and fluffy rather than a melted puddle of Olaf.
I’m happy to report that my Blood Orange Meringue pie was a grand success when taking a look at my recent past failures.
I used a basic crust recipe from Allrecipes.com and it was so easy! It does use shortening instead of butter, which I’m not a fan of, but it did make for quite a soft, easy to work with dough. My main fix for next time and something for you to make sure you do is refrigerate the crust for at least 10 minutes before baking.
This will ensure the crust doesn’t slide down the walls of the pie dish when baking. Not a live or die situation, but no one like saggy crusts.
As your crust is baking, go ahead and start your pie filling.
…don’t worry, it turns into something yummy!
Trader Joe’s was so kind to me this week to have bags of beautimous Blood Oranges for $2.49! I couldn’t help but use them, so I opted for this pie and then the rest were gone in 2.1 days.
I chose to follow Grandma’s Lemon Meringue Pie on Allrecipes, but substituted 2 Blood Oranges for the Lemons plus 2 Tablespoons of Lemon Juice for added acidity. The rich burgundy flesh color against the contrast of the bright orange peel speckled with red makes it a fruit I could spend a lot of time just staring at (if I didn’t devour it .3 seconds after peeling it!)
Doesn’t the color just make you squeal with delight?! When you find yourself in mid-January in Minnesota and the snow no longer is identifiable as anything that could have once been pristine and beautiful, a girl just needs some color to get her through!
Mmmmmm meringue. I spent my sweet time making as many pretty peaks as possible because almost nothing is more rewarding than pulling your pie out of the oven and seeing them all transformed and toasty.
Citrus meringue pies are so fun because you can sub. any fruit from the category and keep the same recipe. Ideas: Key limes, pomelos, tangerines, grapefruit, mandarins, lemon, etc…
The possibilities are endless. Comment and let me know what citrus you’ve used or will be trying with this recipe!Print
- 1 cup flour
- ½ cup shortening
- 1 tablespoon white sugar
- ½ teaspoon salt
- ¼ egg
- 2 tablespoons water
- 1 cup white sugar
- 2 tablespoons flour
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1 ½ cups water
- 2 blood oranges, juiced and zested. **About ½ cup of juice
- 2 tablespoons lemon juice **for added acidity
- 2 tablespoons butter
- 4 egg yolks, beaten
- 4 egg whites
- 6 tablespoons white sugar
- Preheat oven to 375 degrees.
- In mixing bowl, combine flour, sugar, salt, and shortening. Blend together with hands or pastry cutter until crumbly.
- Combine egg with water in small bowl, then blend into flour mixtures, mixing util smooth.
- Chill in refrigerator for at least 10 minutes.
- Roll out dough onto floured surface until you have a 10-11 inch circle.
- Transfer dough into pie pan, trimming and crimping edges if desired.
- Poke holes in dough with fork and chill for 15 minutes.
- Bake approximately 15-20 minutes, or until crust is golden in color.
- Remove from oven and place on cooling rack.
- Preheat oven to 350 degrees
- To make filling: In a medium saucepan, whisk together 1 cup white sugar, cornstarch, flour, and salt. Stir in blood orange juice/zest, water, and lemon juice.
- Cook over medium heat, stirring constantly, until liquid mixture comes to a boil.
- Stir in butter.
- Whisk egg yolks and gradually pour in ½ cup of hot sugar mixtures, stirring briskly.
- Whisk egg yolk mixture back into saucepan with remaining sugar mixture.
- Bring to a boil and stir constantly until thick.
- Remove from heat and pour filling into baked pie crust.
- To make meringue: With stand or hand mixer, whip egg white until foamy.
- Add sugar gradually and continue to whip until stiff peaks form, about 5-8 minutes.
- Spread meringue over pie, making peaks into the top using a spoon or spatula.
- Bake for 10 minutes or until meringue is golden brown.