Orange Pie

Ingredients

• six oranges
• one cup water
• one tablespoon cornstarch
• three-quarters cup sugar
• yolks of two eggs
• rind of one orange
• two to three cups whipped cream

Method

1. 1

   Squeeze juice from two oranges, slice the rest.

2. 2

   Heat juice with water, thicken with cornstarch, add rind and yolks.

3. 3

   Layer custard and oranges in pie crust, top with whipped cream.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 561. The excerpt below is the record exactly as published.

Orange Pie ( Tourte aux Oranges ) a la Ericsson Hammond Line a pie plate with puff pastry [see recipe: Puff Paste]. Put a buttered paper at the bottom, fill with beans or bread, roll puff pastry thin, put a cover on top of the pastry, clip it even around. Then egg around, twist a strip of pastry in corkscrew style, fasten it all around on top of the egg. Make a rosette of the pastry in the centre. Put in oven, bake until well done and golden brown. When done, remove the cover — careful not to break, put on a plate and put in oven to dry. Re¬ move the beans carefully and fill. Filling. Six oranges, one cup water, one tablespoon corn¬ starch, three-quarters cup sugar, yolks of two eggs, rind of one orange, two to three cups whipped cream. How to Make the Filling. Squeeze two oranges, peel and slice the rest — be careful not to take any of the skin — and leave in a strainer so that the juice can drain off them. Take the orange juice (about one cup), add a half cup water, when hot thicken with the cornstarch dissolved in the other half cup water, add the rind, last add the yolks (stirred with the sugar to a souffle). Cook very slowly — about three minutes, let stand until cold. When cold, put a layer of the custard in the pie crust, then the sliced oranges, then the rest of the custard on top. Cover with whipped cream that has been sweetened and flavored with brandy, put the cover on and serve. Orange Meringue Pie {Tourte a la Meringue d’ Orange) Make pie crust [see recipe: Pie Crust]. Roll out very thin. Line a pie plate, bake in oven until golden brown, then fill. Filling. One cup orange juice, one cup water, four eggs, half cup sugar, a pinch of salt, two tablespoons cornstarch

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