Ingrédients pour It S A Bloody Orange Meringue Pie
- All Purpose Flour
- 1/2 teaspoon salt
- Sugar
- Pecans
- Butter
- 1/4 cup ice water
- Raspberry Preserves
- Egg Yolks
- Sweetened Condensed Milk
- Orange Rind
- Blood Orange Juice
- 4 large egg whites
- Cream Of Tartar
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Comment préparer It S A Bloody Orange Meringue Pie
- Preheat oven to 350°F (175°C).
- Make the crust: In a large bowl, combine 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, and 1 cup (2 sticks) cold unsalted butter, cut into cubes. Cut the butter into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in 1/4 cup ice water, one tablespoon at a time, until the dough just comes together. Wrap the dough in plastic wrap and chill for at least 30 minutes.
- Roll out the dough on a lightly floured surface and transfer to a 9-inch pie plate. Trim and crimp the edges.
- Make the filling: In a medium saucepan, combine 4 large blood oranges, juiced and strained (about 1 1/2 cups juice), 1 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt. Whisk together until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute.
- Pour the filling into the prepared pie crust.
- Make the meringue: In a clean, dry bowl, beat 4 large egg whites with an electric mixer until soft peaks form. Gradually add 1/2 cup granulated sugar, beating until stiff, glossy peaks form.
- Spread the meringue over the filling, sealing the edges to the crust.
- Bake for 50 minutes, or until the meringue is golden brown and the filling is set.
- Let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
224g
Fat
72g
Carbs
26g
