Orange Pie

Ingredients

• cup powdered sugar
• tablespoon butter
• tablespoon corn-starch
• cup boiling water
• grated rind of half an orange
• juice of an orange
• beaten egg

Method

1. 1

   Cream sugar and butter.

2. 2

   Mix corn-starch with cold water, add boiling water, and cook until thick.

3. 3

   Pour over butter and sugar mixture, add orange rind, juice, and beaten egg.

4. 4

   Line a pie-pan with paste, bake, fill with custard and orange slices, and bake until set.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 422. The excerpt below is the record exactly as published.

beaten eggs, or these may be omitted. Do not make too thick as the mixture hardens in baiting ; thin with water if necessary. Before putting into pies, taste and add more vinegar or seasoning if needed. These fragment pies have been so successfully made as to be thought the real mince article, but judgment must be used in amount of sugar, wetting and seasoning needed. Molasses^ie, — Three eggs, yolks and whites beaten separately, half cup New Orleans or sorghum molasses, cup white sugar, butter size of a walnut, cup sour cream, teaspoon soda stirred into molas- ses, whites mixed in last ; or reserve two whites for meringue. Bake slowly in moderate oven. Nutmeg gives a nice flavor. Ai^other half cup molasses may be added with teaspoon corn-starch, making suf- ficient for two pies. • They may also be baked with two crusts. Orange-pie, — Beat cup powdered sugar and tablespoon but- ter to cream ; mix tablespoon corn-starch with a little cold water, and add cup boiling water ; cook long enough to thicken, stirring constantly ; then pour the mixture over butter and sugar, add grated rind of half an orange, beaten egg and juice of an orange. Peel an- other orange, and slice in little thin bits, bein^ careful to remove all the seeds and the tough white skin. Line a pie-pan with nice paste and bake until just done ; then fill with the custard and orange slices and bake long enough to cook the egg. A meringue may be added if liked. T^he following California Pie is a very elaborate recipe : Stir a cup sifted sugar with juice of six large oranges over fire until hot, skim* and set aside to cool. When nearly cold add yolks of six eggs, beaten very light and a half pint cream ; Stir oyer a slow fire until thick. Turn into baked crusts arid spread a meringue on top, and brown in oven. Or serve as Orange Cntstard in glasses with a heaped teaspoon of whites of eggs beaten with cup powdered sugar on each, or the -same of whipped cream. For a Sliced Orange Pie

Cook this with the app: pantry check, scaling, and the assistant.