Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPies - Orange - Peggy Hartman's Sour Orange Pie
Famous Authors (View All Authors)
Pies - Orange -  Peggy Hartman's Sour Orange Pie Post by :Jeff_Usher Category :Learning Kitchen Author :Unknown Date :March 2012 Read :975

Click below to download : Pies - Orange - Peggy Hartman's Sour Orange Pie (Format : PDF)

Pies - Orange - Peggy Hartman's Sour Orange Pie

1 cup granulated sugar
5 tablespoons cornstarch
1/2 teaspoon salt
1 cup water
2 teaspoons grated sour orange peel, or 1 teaspoon each grated lemon and orange peel
1 1/2 cups fresh sour orange juice, strained, or 1 cup orange juice and 1/2 cup lemon juice
4 egg yolks, beaten
2 tablespoons unsalted butter
9-inch baked pastry shell

Meringue:
4 egg whites
1 teaspoon sour orange or lemon juice
1/2 cup superfine sugar


Whisk together half the granulated sugar, the cornstarch and the salt. Add the water, grated peel and juice, and whisk until smooth.

In a saucepan, bring the mixture to the boil over moderate heat, stirring constantly until it begins to thicken. Remove from the heat.

With an electric mixer, beat together the remaining 1/2 cup of granulated sugar and the egg yolks until light in color. Beat in 1/2 cup of the hot sugar-juice mixture, and add all of the yolk mixture to the contents of the saucepan. Stir over moderate heat until thick. Take care that the mixture does not boil. Remove from heat, stir in butter, and pour the filling into the pie shell. Let cool.

Preheat the oven to 350 degrees. Meanwhile, make the meringue topping. Beat the egg whites and the teaspoon of juice to soft peaks. Gradually beat in the superfine sugar, beating until stiff peaks form and all the sugar has dissolved. (Test with your fingers.) Spread the meringue over the filling, touching the edge of the pie shell. This will prevent shrinkage. Bake 12 to 15 minutes, until the meringue is golden brown. Cool thoroughly before serving.
If you like this book please share to your friends :
NEXT BOOKS

Pies - Peach -  Award Winning Peaches And Cream Pie Pies - Peach - Award Winning Peaches And Cream Pie

Pies - Peach -  Award Winning Peaches And Cream Pie
3/4 cup all-purpose flour 1/2 teaspoon salt 1 teaspoon baking powder 1 package instant vanilla pudding mix -- (3.5 ounce) 3 tablespoons butter -- softened 1 egg 1/2 cup milk 1 can sliced peaches -- (29 ounce) drained and syrup reserved 1 package cream cheese -- (8 ounce) softened 1/2 cup white sugar 1 tablespoon white sugar 1 teaspoon ground cinnamon Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan. In a medium mixing bowl, mix together flour, salt, baking powder, and pudding mix. Mix in butter, egg and milk.
PREVIOUS BOOKS

Pies - Orange Meringue Pie Pies - Orange Meringue Pie

Pies - Orange Meringue Pie
Filling: 1 cup sugar 1/3 cup cornstarch 1 cup orange juice 1/2 cup water 4 egg yolks 2 tablespoons butter 2 tablespoons lemon juice 2 teaspoons grated orange peel One baked 9 inch pie crust Meringue: 4 egg whites 1/4 teaspoon cream of tartar 1/4 teaspoon salt 1/2 cup sugar Preheat oven to 450° F.In saucepan, combine sugar and cornstarch. Gradually stir in orange juice and water. Cook and stir over medium heat til mixture thickens and boils, 8 to 10 minutes. Stir a little of the hot mixture into egg yolks, gradually add back to saucepan and continue to
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT