Orange pie begins with a flaky, buttery crust baked to perfection. The filling is a rich and creamy mixture of fresh orange juice, zest, milk, and eggs, thickened to a custard-like consistency. Optional meringue topping adds a sweet, airy layer. The pie is chilled to set, creating a smooth and tangy texture. Fresh oranges provide a natural citrusy flavor, making it a delightful treat. Serve chilled or at room temperature for a refreshing dessert.
Ingredients
For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- 2–3 tablespoons cold water
- 2 tablespoons sugar
- A pinch of salt
For the Orange Filling:
- 1 cup fresh orange juice (3–4 oranges)
- Zest of 2 oranges
- ½ cup sugar (adjust to taste)
- 3 egg yolks
- 3 tablespoons cornstarch
- 1 cup whole milk
- 2 tablespoons unsalted butter
- A pinch of salt
For the Meringue (Optional):
- 3 egg whites
- ½ cup sugar
- ½ teaspoon vanilla extract
Step By Step Instructions
Step 1: Prepare the Crust
- Combine Dry Ingredients: In a mixing bowl, whisk together the flour, sugar, and salt.
- Cut in Butter: Add the chilled, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
- Add Cold Water: Gradually add cold water, 1 tablespoon at a time, mixing gently until the dough comes together. Avoid overmixing to keep the crust tender.
- Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Roll and Bake: Roll out the dough on a lightly floured surface to fit a 9-inch pie pan. Press it gently into the pan, trim excess dough, and prick the base with a fork. Bake at 375°F (190°C) for 12–15 minutes or until lightly golden. Let it cool.
Step 2: Make the Orange Filling
- Combine Milk and Cornstarch: In a saucepan, whisk the cornstarch into the milk until smooth and lump-free.
- Cook the Base: Add the orange juice, orange zest, sugar, and a pinch of salt to the saucepan. Stir well and cook over medium heat.
- Temper the Egg Yolks: In a separate bowl, lightly beat the egg yolks. Gradually add a few tablespoons of the hot orange mixture to the yolks while whisking continuously. This prevents the eggs from scrambling.
- Combine Mixtures: Pour the tempered yolks back into the saucepan. Cook the mixture on medium-low heat, stirring constantly, until it thickens to a pudding-like consistency.
- Add Butter: Remove the pan from heat and stir in the butter until smooth. Let the filling cool slightly.
Step 3: Assemble the Pie
- Pour the prepared orange filling into the baked and cooled pie crust.
- Smooth the surface with a spatula. Refrigerate for at least 2 hours to allow the filling to set.
Step 4: Prepare the Meringue Topping
- Beat Egg Whites: In a clean mixing bowl, beat the egg whites with an electric mixer on medium speed until frothy.
- Add Sugar Gradually: Increase the speed to high and gradually add the sugar, 1 tablespoon at a time, until stiff peaks form.
- Flavor and Spread: Mix in the vanilla extract. Spread the meringue evenly over the chilled orange filling, ensuring it touches the edges of the crust to seal.
Step 5: Finish the Pie
- If using meringue, bake the assembled pie at 350°F (175°C) for 8–10 minutes or until the meringue is golden brown. Cool completely.
- Serve chilled or at room temperature, garnished with fresh orange slices or whipped cream.
Tips for Success
- Use fresh oranges for the best flavor. The zest adds an extra burst of citrusy aroma.
- Chill the dough well to prevent shrinkage while baking.
- Stir the filling constantly during cooking to avoid lumps and ensure a smooth texture.
- If you prefer a less sweet pie, adjust the sugar in the filling to your taste.
Enjoy your homemade orange pie as a zesty, creamy dessert perfect for any occasion.
