ORANGE SOUR RECIPES

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SOUR ORANGE PIE-COOK’S COUNTRY RECIPE - FOOD.COM



Sour Orange Pie-Cook’s Country Recipe - Food.com image

Cook’s Country made a comparable substitute for the tart juice by combining lemon juice and orange juice concentrate.  If sour oranges are available, use 3/4 cup of strained sour orange juice in place of the lemon juice and orange juice concentrate.  Note:  prep time includes various steps, including cook time for the crust.

Total Time 1 hours 17 minutes

Prep Time 1 hours

Cook Time 17 minutes

Yield 6-8 serving(s)

Number Of Ingredients 14

5 ounces animal cracker cookies (about 60-80 animal cracker cookies)
3 tablespoons sugar
1 pinch salt
4 tablespoons unsalted butter, melted
1 (14 ounce) can sweetened condensed milk
6 tablespoons frozen orange juice concentrate, thawed (Minute Maid Original Frozen)
4 large egg yolks
6 tablespoons fresh lemon juice (about 2 large lemons)
2 teaspoons grated lemon zest (yellow part only)
1 teaspoon grated orange zest (orange part only)
1 pinch salt
3/4 cup heavy cream, chilled
2 tablespoons granulated sugar
1/2 teaspoon grated orange zest (orange part only)

Steps:

  • For the Crust: Adjust oven rack to middle position and heat oven to 325 degrees. Process crackers, sugar and salt in food processor until finely ground, about 30 seconds. Add melted butter (easily melted in the microwave) and pulse until combined, about 8-9 pulses. Transfer crumbs to 9-inch pie plate.
  • Using bottom of dry measuring cup or glass bottom, press crumbs firmly into bottom and up sides of pie plate. Bake crust until fragrant and beginning to brown, 12 to 14 minutes. Let cool completely, about 30 minutes.
  • For the Filling:  Whisk all ingredients in bowl until fully combined. Pour filling into cooled crust.
  • Bake pie until center jiggles slightly when shaken, 15 to 17 minutes. Let cool completely. Refrigerate until fully chilled, at least 3 hours or cover with greased plastic wrap and refrigerate for up to 24 hours.
  • For the Whipped Cream: Whisk cream, sugar and orange zest in medium bowl until stiff peaks form, 2 to 4 minutes. Slice chilled pie and serve with whipped cream.

Nutrition Facts : Calories 491.1, FatContent 27.5, SaturatedFatContent 16.4, CholesterolContent 206.6, SodiumContent 154.3, CarbohydrateContent 55.5, FiberContent 0.3, SugarContent 53.3, ProteinContent 8.2

SOUR ORANGE PIE RECIPE - FOOD.COM



Sour Orange Pie Recipe - Food.com image

Sour oranges can usually be found in Latin groceries. If they can't be found you could substitute by mixing 1 part grapefruit juice with 1 part lemon juice and 1 part orange juice.

Total Time 1 hours

Prep Time 0S

Cook Time 1 hours

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 cups graham cracker crumbs (about 8 crackers pulsed 10 times in a food processor)
3 tablespoons sugar
6 tablespoons unsalted butter, melted
5 large egg yolks
14 ounces sweetened condensed whole milk
2 cups heavy cream
2 tablespoons heavy cream
1/2 cup plus 1 tbsp strained sour orange juice
1 tablespoon sour orange zest
1 1/2 tablespoons navel orange zest
1 teaspoon confectioners' sugar
8 mint leaves (to garnish) (optional)

Steps:

  • Preheat oven to 350°F.
  • Combine graham crumbs, sugar, and melted butter thoroughly in a large bowl. Press the mixture firmly into a 9 inch pie pan, coating the bottom and sides. A heavy juice glass will hlep do this. Bake on middle rack until the crumbs mixture has darkened a bit and the ingredients have fused to form a crust, about 10-15 minutes. Remove from oven and let cool completely on a rack. Reduce oven temperature to 325°F.
  • In a large mixing bowl beat the egg yolk until they are lighter in color, about 1 minute. Add the condensed milk and 2 tbsp cream and stir to incorporate. Add the sour orange juice, sour orange zest, and 4 teaspoons navel orange zest. Stir until filling is creamy and light yellow in color, about 1 minute.
  • Pour filling in crust and bake on middle rack until surface looks like jello, about 14-16 minutes. Transfer to a rack and cool for 30 minutes. Transfer to a refrigerator to cool completely, about 4 hours. Cover in plastic wrap if you plan on keeping pie longer, eating within 24 hours is recommended.
  • Before serving, whip the remaining 2 cups cream with the confectioner's sugar. Spread over pie and sprinkle with remaining 1 1/2 tsp navel orange zest. Slice into portions and top each with a mint leaf if desired.

Nutrition Facts : Calories 455.1, FatContent 38.2, SaturatedFatContent 22.3, CholesterolContent 245.9, SodiumContent 146.7, CarbohydrateContent 23.7, FiberContent 0.7, SugarContent 14.1, ProteinContent 6

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