FRESH ORANGE PIE
I love the fresh strawberry and blue berry pies, in which the fresh fruit is enfolded in a glistening glaze. Would any other fruit work in this same way, I wondered. Then I found not one, but two, such pies with unusual fruit. One is a fresh pineapple pie (posted) and the other is this one in which fresh orange segments rest in a luscious glaze and just invite you to give it a try.
Provided by Lorraine of AZ
Categories Pie
Time 50m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Prepare dough for a 1-crust pie, adding grated orange zest. Line pie plate with pastry. Prick pastry with fork to prevent puffing during baking. Bake in preheated oven until golden, about 12 minutes; cool.
- Meanwhile, peel oranges and section into segments. Squeeze membrane and reserve juice; you should have about 1 cup. Pour sugar over segments and let stand 1 hour. Drain liquid from segments, add to reserved juice to make 1-1/2 cups (add extra juice if necessary).
- Place juice in a double boiler with salt and cornstarch. Cook until thickened. Add vanilla. Cool to room temperature.
- Spread apricot jam on baked pie shell. Add orange segments, spreading over jam. Pour cooled sauce over orange segments. Chill at least 1 hour before serving.
- To serve: garnish with toasted coconut.
FRESH STRAWBERRY PIE WITH ORANGE LIQUEUR GLAZE
Through trial, error and what I had in the house, I developed this easy glaze to make a yummy fresh strawberry pie -- almost easier than opening a container. Serve with sweetened whipped cream.
Provided by Lynn
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 4h45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Bake the pie crust in the preheated oven until puffed and golden-brown, 20 to 25 minutes. Remove to a wire rack and cool completely.
- Puree 1 cup of strawberries in a blender until smooth. Pour pureed strawberries into a saucepan. Stir in the water, sugar, and cornstarch. Bring to a boil over medium heat until thickened, stirring often. Remove from heat and stir in the orange liqueur. Set aside.
- Arrange the remaining 3 cups of strawberries decoratively in the prepared pie crust. Pour the glaze over the berries. Refrigerate until glaze is set, about 4 hours.
Nutrition Facts : Calories 241 calories, Carbohydrate 40 g, Fat 7.7 g, Fiber 2.4 g, Protein 1.9 g, SaturatedFat 1.9 g, Sodium 118.9 mg, Sugar 24.7 g
FARMHOUSE FRESH: ORANGE - RHUBARB PIE
Nearly every farmhouse in Wisconsin has its own rhubarb patch; ours is nestled between the clothesline poles, along with tulips and daffodils. Rhubarb is LOADED with healthy nutrients--finding a delivery system is the trick (sugar helps!). Time noted does NOT including cooling time after the pie is baked.
Provided by Debber
Categories Pie
Time 1h20m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine 'barb, raisins, nuts, peel, sugar, juice, tapioca, nutmeg (optional); let stand 30 minutes to get juicy.
- While that is "working" prepare the pie crust.
- Preheat oven to 400.
- Line pie-plate with bottom pastry; pour in filling; dot with butter.
- Roll out remaining pastry; place over filling; trim, seal and flute edges; cut five decorative VENT-holes in the top, lay those pieces artfully over the crust.
- Brush top with milk, sprinkle with sugar.
- Cover crust edges with foil strips (prevent burning); bake for 30 minutes, remove foil; bake 5 minutes more (crust should be golden brown, filling bubbly).
- Cool on wire rack.
- Serve as is or with whipped or ice cream.
Nutrition Facts : Calories 688.8, Fat 31.5, SaturatedFat 8.3, Cholesterol 10.5, Sodium 393.8, Carbohydrate 100, Fiber 3.8, Sugar 63.4, Protein 6
FARMHOUSE FRESH: ORANGE - RHUBARB PIE
Nearly every farmhouse in Wisconsin has its own rhubarb patch; ours is nestled between the clothesline poles, along with tulips and daffodils. Rhubarb is LOADED with healthy nutrients--finding a delivery system is the trick (sugar helps!). Time noted does NOT including cooling time after the pie is baked.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- MY NOTE: Very light and easy summer-time treat. Great way to use those luscious ripe summer-gems, without heating up the whole kitchen at the same time!
- In a large bowl, combine 'barb, raisins, nuts, peel, sugar, juice, tapioca, nutmeg (optional); let stand 30 minutes to get juicy.
- While that is "working" prepare the pie crust.
- Preheat oven to 400.
- Line pie-plate with bottom pastry; pour in filling; dot with butter.
- Roll out remaining pastry; place over filling; trim, seal and flute edges; cut five decorative VENT-holes in the top, lay those pieces artfully over the crust.
- Brush top with milk, sprinkle with sugar.
- Cover crust edges with foil strips (prevent burning); bake for 30 minutes, remove foil; bake 5 minutes more (crust should be golden brown, filling bubbly).
- Cool on wire rack.
- Serve as is or with whipped or ice cream.
FRESH ORANGE MERINGUE PIE
Number Of Ingredients 14
Steps:
- 1. Brush bottom and sides of crust with 1 egg yolk. Place on baking sheet. Bake at 350°F for 5 minutes.2. In medium saucepan combine 2/3 cup sugar and cornstarch. Gradualy stir in orange juice. Cook and stir over medium heat until boiling. Boil for 1 minute. Remove from heat.3. Gradually stir about half of hot mixture into 3 egg yolks. Stir egg yolk mixture into remaining hot mixture in saucepan. Return to gentle boil. Boil for 1 minute. Remove from heat.4. Stir in lemon juice, margarine or butter and orange peel. Keep warm.5. For meringue, in small mixing bowl beat egg whites, vanilla and cream of tartar on high speed of electric mixer until foamy. Gradually add 1/3 cup sugar, beating on high speed until stiff peaks form.6. Pour filling into crust. Spread meringue over warm filling, carefully sealing to edges of crust. Bake on baking sheet at 350°F for 15 minutes. Cool on wire rack for 1 hour. Refrigerate at least 4 hours or until set. Store in refrigerator.
Nutrition Facts : Nutritional Facts Serves
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