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February/March 2017

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.

Ingredients

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Instructions

Serves 8

Ingredients

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Crust

5 ounces animal crackers
3 tablespoons sugar
Pinch salt
4 tablespoons unsalted butter, melted

Filling

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
Pinch salt

Whipped Cream

¾ cup heavy cream, chilled
2 tablespoons sugar
½ teaspoon grated orange zest
Nutritional Information

NUTRITIONAL INFORMATION

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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Instructions

Serves 8

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.

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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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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.

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