1932 Long’s Peak Orange Pie Recipe-
I found this in my cookbook “The Lost Art of Pie Making Made Easy” by Barbara Swell. I was in the mood for something orangey tonite, so I made it! I love the book as it has so many OLD recipes and great stories...
1 baked 8″ pie shell
3 egg yolks
1/2 cup granulated sugar
4 tablespoons of flour
1 cup fresh orange juice (I used frozen)
2 teaspoons finely grated orange zest
3 tablespoons lemon juice
2 teaspoons finely grated lemon zest
pinch of salt
2 tablespoons of butter
1/2 teaspoon pure orange extract (my addition)
Beat the yolks with the sugar til creamy. Add the flour, orange and lemon juice, zests, and salt. Cook in a double boiler until thickened (about 20 minutes) whisking constantly. I used a small pot and it worked fine, as I don't own a double boiler and can cook :) Once thick, take off the heat and add the butter, whisking it in. Pour into a baked shell and cover with meringue:
3 egg whites room temp
3 tablespoons of sugar
Beat room temperature egg whites with an electric mixer til fluffy, then slowly add the sugar. Beat the whites until stiff, where they can hold a peak. Spread the meringue all around the top of the pie and seal it, as it helps the meringue not weep. Put pie in the center of a preheated oven at 350F for about 15 minutes until golden brown. Chill before serving!!!
This was my first attempt at a meringue-topped pie and it came out great! Dave and I each had two slices:) It was thin, so next time I might double the filling and meringue.