Monday, August 28, 2017

Sour Orange Pie

Are you a fan of key lime pie? Sad that you can only get it during certain times of the year from your favorite restaurants? Well let me tell you about this other pie that, to me, is maybe even better than key lime.

It's a little something called... Sour Orange Pie. Oh yeah.

Sour Orange Pie by freshfromthe.com


I admit I didn't know what to expect when making this pie. Would it be really sour? Too sweet? No, it turned out juuuuust right. I guess I shouldn't be surprised when the people behind Cook's Illustrated are the ones with the recipe. Always trust Cook's Illustrated. Because this pie? Is amazing.

Sour Orange Pie by freshfromthe.com

You don't even really need that whipped cream on top if I'm being honest. With key lime pie, the whipped cream can cut through some of the sourness of the pie itself, but in this sour orange version, the filling is just sweet enough that you don't really need that extra sweetness on top to cut the sour. It's just as great on its own. But having the orange zest in the whipped cream does give it a little extra somethin' somethin' too, so that's not to say it isn't nice to have it on there. Just don't think you can't have the pie if you don't like/want/can't have whipped cream!

Sour Orange Pie by freshfromthe.com

Seriously, go make it! It's not only really delicious, but also dang easy. Tangy, sweet, crunchy crust with a delightfully creamy center. So much yum!

Sour Orange Pie

If you love Key Lime Pie, then give Sour Orange Pie a try. It's the orange version of it, and possibly even more delicious!

Ingredients:
    Crust:
  • 5 ounces animal crackers
  • 3 Tablespoons granulated sugar
  • Pinch salt
  • 4 Tablespoons unsalted butter, melted
  • Filling:
  • 1 (14 ounce) can sweetened condensed milk
  • 6 Tablespoons frozen orange juice concentrate, thawed
  • 4 large egg yolks
  • 2 teaspoons grated lemon zest, plus 6 Tablespoons juice (2 lemons)
  • 1 teaspoon grated orange zest
  • Pinch salt
  • Whipped Cream:
  • 3/4 cup heavy cream, chilled
  • 2 Tablespoon granulated sugar
  • 1/2 teaspoon grated orange zest
Instructions:

  1. For the Crust: Adjust oven rack to middle position and preheat oven to 350F. Process crackers, sugar and salt in food processor until finely ground, about 30 seconds. Add in melted butter and pulse 8 times until combined. Transfer crumbs to 9-inch pie plate.
  2. Using bottom of dry measuring cup, press crumbs firmly into bottom and up the sides of pie plate. Bake crust until fragrant and beginning to brown, 12-14 minutes. Let cool completely, about 30 minutes.
  3. For the Filling: Whisk all ingredients in bowl until fully combined. Pour filling into pie crust.
  4. Bake pie until center jiggles slightly when shaken, 15-17 minutes. Let cool completely. Refrigerate until chilled, at least 3 hours. Or cover with greased plastic wrap and refrigerate for 24 hours.
  5. For the Whipped Cream: Whisk cream, sugar, and orange zest in a medium bowl until stiff peaks form, 2-4 minutes. Slice chilled pie and serve with whipped cream.

Recipe thanks to Cook's Country February/March 2017 Magazine


Sour Orange Pie by freshfromthe.com

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