Sour Orange Pie
Making sour orange pie without sour oranges required a bit of imagination and a lot of moxie.
Why This Recipe Works
Sour oranges pack a tart punch, and their juice makes a refreshing and bright dessert when it’s incorporated into a custard pie. Unfortunately, it’s not easy to find these oranges outside of Florida and a few other tropical locations. For a sour orange pie that would be accessible to cooks in any part of the country, we made a comparable substitute for the tart juice by combining lemon juice and orange juice concentrate. An animal cracker crust provided a sweet, crunchy contrast to the creamy, tangy citrus filling.
IngredientsPrint Shopping List
IngredientsPrint Shopping List
|5||ounces animal crackers|
|4||tablespoons unsalted butter, melted|
|1||(14-ounce) can sweetened condensed milk|
|6||tablespoons frozen orange juice concentrate, thawed|
|4||large egg yolks|
|2||teaspoons grated lemon zest plus 6 tablespoons juice (2 lemons)|
|1||teaspoon grated orange zest|
|¾||cup heavy cream, chilled|
|½||teaspoon grated orange zest|
Per Serving (Serves 8)
- Calories 443
- Cholesterol 154 mg
- Fat 23 g
- Sodium 222 mg
- Saturated 12 g
- Carbs 53 g
- Trans 0 g
- Dietary Fiber 0 g
- Monounsaturated 7 g
- Sugar 43 g
- Polyunsaturated 1 g
- Protein 7 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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If sour oranges are available, use 3/4 cup of strained sour orange juice in place of the lemon juice and orange juice concentrate. Minute Maid Original Frozen is our favorite orange juice concentrate. Depending on the brand, 5 ounces is between 80 and 90 animal crackers.
1. 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 and pulse until combined, about 8 pulses. Transfer crumbs to 9-inch pie plate.
2. Using bottom of dry measuring cup, 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.
3. FOR THE FILLING: Whisk all ingredients in bowl until fully combined. Pour filling into cooled crust.
4. 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.
5. 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.
No Sour Oranges? No Problem.
Since fresh sour oranges can be hard to find, we re-create their ultrasour, slightly bitter taste by combining fresh lemon juice with thawed frozen orange juice concentrate and bolstering the mixture with lots of orange zest and lemon zest.
SOUR ORANGE: Intense tartness
FRESH LEMON JUICE: Provides plenty of sourness
FROZEN ORANGE JUICE CONCENTRATE: Adds potent orange flavor
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