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Transcription:
FROZEN ORANGE JUICE PIE
Make . . . . . . . . . . . . . . . . . 8-in. Pie Shell
Mix in saucepan . . . . . . . . . 1 cup sugar
3 1/2 tbsp. cornstarch
Stir in gradually . . . . . . . . *1 1/3 cups orange juice (use frozen
concentrated orange juice diluted
according to directions on can)
Cook over moderate heat, stirring constanly, until mixture
thickens and boils. Boil 1 minte. Remove from heat.
Beat a little of the
hot mixture into . . . . . . . 2 large egg yolks, slightly beaten.
Then beat into remaining hot mixture. Return to heat and
boil 1 minute, stirring constantly. Remove from heat. Con-
tinue stirring until smooth.
Blend in . . . . . . . . . . . . . . . 2 tbsp. butter
Pour into baked pie shell. Cover with Meringue. Bake 8 to 10
minutes in moderately hot oven (400°) until delicately browned. Let
cool at room temperature away from drafts. Serve as soon as cool.
*For a stronger flavor, dilute concentrated orange juice using only half as
much water as called for on the can.
8-INCH PIE SHELL
Sift together . . . . . . . . . . . . . 1 cup sifted GOLD MEDAL
"Kitchen-tested Enriched Flour
*1/2 tsp. salt
Cut in with pastry blender
or 2 knives . . . . . . . . . . { 1/3 cup shortening, first cutting in half
of it until mixture looks like "meal"
then cutting in the rest until par-
tcles are the size of giant peas
Sprinkle over mixture . . . . . 2 tbsp. water . . . mixing with fork
to make dough stay together
Round up into ball and roll out on lightly floured cloth-covered
board 1 1/2-in. larger than inverted 8-in. pie pan. Trim evenly.
Place loosely in pie pan. Fold edge under or over to make
stand-up collar. Prick thoroughly with fork to prevent puffing.
Bake 8 to 10 minutes in very hot oven (475°).
*If you use GOLD MEDAL Self-Rising Flour, omit salt in pie shell.
MERINGUE . . . Beat until frothy 2 egg whites, 1/4 tsp. cream of
tartar. Gradually beat in 4 tbsp. sugar. Continue beating until
mixture is stiff and glossy.