Sour Orange Pie
By Katie LeairdPublished on December 7, 2016
Time
1 hour, plus 2½ hours cooling and 3 hours chilling
Yield
Serves 8
Ingredients
Crust
5 ounces (142 grams) animal crackers 3 tablespoons sugar Pinch salt 4 tablespoons unsalted butter, meltedFilling
1 (14-ounce) can sweetened condensed milk 6 tablespoons frozen orange juice concentrate, thawed4 large egg yolks 2 teaspoons grated lemon zest plus 6 tablespoons juice (2 lemons)1 teaspoon grated orange zest Pinch saltWhipped Cream
¾ cup heavy cream, chilled2 tablespoons sugar ½ teaspoon grated orange zestBefore You Begin
If sour oranges are available, use 3/4 cup of strained sour orange juice in place of the lemon juice and orange juice concentrate. Minute Maid Original Frozen is our favorite orange juice concentrate. Depending on the brand, 5 ounces is between 80 and 90 animal crackers.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Process crackers, sugar, and salt in food processor until finely ground, about 30 seconds. Add melted butter and pulse until combined, about 8 pulses. Transfer crumbs to 9-inch pie plate.
- Using bottom of dry measuring cup, press crumbs firmly into bottom and up sides of pie plate. Bake crust until fragrant and beginning to brown, 12 to 14 minutes. Let cool completely, about 30 minutes.
- Whisk all ingredients in bowl until fully combined. Pour filling into cooled crust.
- Bake pie until center jiggles slightly when shaken, 15 to 17 minutes. Let cool completely. Refrigerate until fully chilled, at least 3 hours, or cover with greased plastic wrap and refrigerate for up to 24 hours.
- Whisk cream, sugar, and orange zest in medium bowl until stiff peaks form, 2 to 4 minutes. Slice chilled pie and serve with whipped cream.
for the crust
for the filling
for the whipped cream
Time
1 hour, plus 2½ hours cooling and 3 hours chillingYield
Serves 8Ingredients
Crust
Filling
Whipped Cream
Test Kitchen Techniques
Ingredients
Crust
Filling
Whipped Cream
Test Kitchen Techniques
Ingredients
Crust
Filling
Whipped Cream
Test Kitchen Techniques
Why This Recipe Works
Sour oranges pack a tart punch, and their juice makes a refreshing and bright dessert when it’s incorporated into a custard pie. Unfortunately, it’s not easy to find sour oranges outside of Florida and a few other tropical locations. For a sour orange pie that would be accessible to cooks in any part of the country, we made a comparable substitute for the tart juice by combining lemon juice and orange juice concentrate. An animal cracker crust provided a sweet, crunchy contrast to the creamy, tangy sour orange filling.
Before You Begin
If sour oranges are available, use 3/4 cup of strained sour orange juice in place of the lemon juice and orange juice concentrate. Minute Maid Original Frozen is our favorite orange juice concentrate. Depending on the brand, 5 ounces is between 80 and 90 animal crackers.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Process crackers, sugar, and salt in food processor until finely ground, about 30 seconds. Add melted butter and pulse until combined, about 8 pulses. Transfer crumbs to 9-inch pie plate.
- Using bottom of dry measuring cup, press crumbs firmly into bottom and up sides of pie plate. Bake crust until fragrant and beginning to brown, 12 to 14 minutes. Let cool completely, about 30 minutes.
- Whisk all ingredients in bowl until fully combined. Pour filling into cooled crust.
- Bake pie until center jiggles slightly when shaken, 15 to 17 minutes. Let cool completely. Refrigerate until fully chilled, at least 3 hours, or cover with greased plastic wrap and refrigerate for up to 24 hours.
- Whisk cream, sugar, and orange zest in medium bowl until stiff peaks form, 2 to 4 minutes. Slice chilled pie and serve with whipped cream.
for the crust
for the filling
for the whipped cream
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