Ingredients: |
Ingredients: 1 and 1/2 sleeves saltine crackers, crushed but not powdered
1/2 cup plus 6 tablespoons sugar
1 stick butter, softened
3 tablespoons cornstarch
1 tablespoon butter, melted
1 cup hot water
3 egg yolks, at room temperature, beaten
1 tablespoon plus 1 teaspoon orange juice
1 tablespoon plus 1 teaspoon lemon juice
3 egg whites, at room temperature
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Directions: |
Directions:Preheat oven to 350° F.
1. Combine crackers and 3 tablespoons sugar in a large bowl and mix well. Add butter and knead until dough forms. Press mixture into an 8 inch pie pan and chill in refrigerator for 15 to 20 minutes. Bake 15 to 20 minutes, until just golden brown. Remove from the oven. Lower oven to 325.
2. In a medium saucepan, combine 1/2 cup sugar and cornstarch and whisk in melted butter. Slowly add 1 cup hot water, whisking to dissolve lumps. Whisk in egg yolks, one at a time, then whisk in citrus juices. Place pan over medium-low heat and cook 5 to 10 minutes, until mixture coats the back of a spoon. Remove from heat.
3. Place egg whites in a mixing bowl and beat with electric mixer on high, until frothy, about 5 minutes. Gradually add remaining sugar, beating until stiff peaks form, about 2 minutes more. Pour orange filling into shell and gently spread merengue over the top. Bake 25 to 30 minutes, until merengue is evenly golden brown. Cool and serve. º |
This recipe for Sour Orange Pie is from