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Tangerine meringue pie

February 19, 2011

Tangerine Meringue Pie

Winter seemed to have loosened its icy grip on us the past couple days.  There was just enough hint of the warmth to come to make the slap in the face of waking up to a bitter wind and a “feels like” 31º day sting all the more.

But my Spring voice refuses to be stifled by my down coat and wool scarf.  I’m rebelling.  Bring me some tangerines!  {hehe}  Please.  I’ve never been much of a rebel.  I just really want a taste of summer sun, so tangerine meringue pie it is.

I gotta tell you that in my rush to snub all things Winter, I really messed up here.  Someone called while I was in the middle of cooking the filling, and I’m pretty sure I added an entire stick of melted butter.  I didn’t realize it until we tried the pie, but it would explain the caramel kind of texture, wouldn’t it?  That flub actually ruined the pie, though it sure looked mighty pretty.  It ended up being a tangerine-caramel-meringue pie.  Not so good, and definitely not what I had in mind.  Dang-git.

But, guess what?  On a happier note, I’ve received several awards!  Big thanks to Jen from Mrs. Goldilocks, Alicia from The Red Deer, and Nourhan from Miss Anthropist’s Kitchen.  That’s a lot of blog love and I want to thank them and encourage you to check out their blogs.  You’ll be glad you did!

{one year ago:  Let’s Move Campaign}
{two years ago:  ground beef stroganoff}

Recipe:  Tangerine Meringue Pie

(filling recipe from Oprah.com and meringue recipe from Food Network)

single shell pie crust  (recipe below)

1 1/4 c. granulated sugar

3 Tbsp. cornstarch

1/8 tsp. salt

1/2 c. fresh tangerine juice (4-6 tangerines)

4 large egg yolks, whites reserved for meringue

1 tsp. finely grated tangerine rind

1/4 c. unsalted butter, melted

Meringue:

4 large egg whites

1/4 tsp. cream of tartar

6 Tbsp. powdered sugar

pinch of salt

Preheat oven to 425°. Prepare pie crust and refrigerate 30 minutes. Line crust with wax or parchment paper; fill with dried beans or pie weights. Bake until edges turn light brown, 8 to 10 minutes. Remove crust from oven; remove paper and pie weights. Reduce oven temperature to 350°, return crust to oven and bake until crust turns golden brown, about another 5 minutes. Remove to a wire rack; let cool.

To make filling: In a large saucepan, combine sugar, cornstarch and salt. Gradually whisk in tangerine juice until smooth. Whisk in egg yolks until thoroughly combined. Stir in tangerine zest and melted butter. Over medium heat, cook mixture, whisking constantly, gradually reducing the heat as filling begins to bubble and thicken, 8 to 10 minutes. Remove from heat; pour hot filling into pie crust. Set aside.

To Make Meringue:

Beat the egg whites, cream of tartar, and a pinch salt in a large bowl with an electric mixer until soft peaks form. Beating constantly, gradually add the confectioners’ sugar and beat until glossy stiff peaks form, being careful not to over beat.  Spread the meringue over the pie filling completely, going out to the pastry edges, so the meringue does not draw up or weep during baking.

To quickly cook the meringue, preheat the broiler with the rack in the highest position. Place the pie under the broiler and cook until the meringue is set and golden brown, 1 to 2 minutes, watching carefully to avoid burning. (My preference is to brown the meringue in a preheated 325 degree oven until set and golden brown, 14 to 16 minutes.)

Transfer the pie to a wire rack to cool completely. Refrigerate at least 3 hours before serving.

Recipe: Julia Child’s Pie Crust a.k.a. The Best Pie Crust on the Planet

~yields enough dough for two double-crust pies:

(If you make the full recipe, it freezes beautifully, and you’ll have pie crust at your fingertips whenever you want to bake another pie.  Or, you could cut the recipe in half or quarter it.)

5 1/4 c. pastry flour or all-purpose flour

1 Tbsp. kosher salt

1 1/2 sticks (6 ounces) cold unsalted butter, cut into small pieces

1 3/4 c. solid vegetable shortening (11 ounces), chilled

1 c. ice cold water

(I made my dough in my kitchen aid mixer, but you can also do this by hand or in a food processor.)

Fix mixer with paddle attachment (or use a pastry blender).  Put flour and salt in bowl and mix.  Add butter and mix on low until it is cut into dry ingredients and the mixture looks coarse and crumbly.  Add shortening in small bits and continue to mix on low.  When the mixture holds together when a small bit is pressed between your fingers, add the water and mix only until it is incorporated.  Turn the dough out onto a work surface and fold it over on itself two or three times, just to finish the mixing and to gather it together.

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18 Comments leave one →
  1. February 20, 2011 2:20 am

    Congrats on the awards, Michelle! Very much deserved, of course. Tangerine meringue pie sounds absolutely scrumptious. Thinking about unconventional meringue pies reminds me of a pineapple version I’ve been meaning to try for months.

  2. February 20, 2011 7:16 am

    Don’t you just hate it when you mess up a recipe? You might have to give it another try – because it sounds like it would be really tasty.

  3. February 20, 2011 11:04 am

    Congrats on all the awards! I was more than happy to give you it!
    and this sounds delicious! Messing up only means you’ll have to try again ;)

  4. February 20, 2011 3:07 pm

    I do stuff like that all the time. I’m sure when you try it again it will come out perfect! And congrats on all the awards. All well-deserved.

  5. February 20, 2011 4:42 pm

    The pie looks lovely with that gorgeous meringue, and the tangerine filling sounds delicious. Actually, I kind like the sound of tangerine caramel pie!

  6. February 21, 2011 12:15 am

    I can almost taste this wonderful pie! What a fabulous recipe and congratulations on the awards!
    :-) Mandy

  7. February 21, 2011 8:55 am

    Very well deserved! The awards, that is. Although you deserve some pie as well. And a little spring.

  8. February 21, 2011 10:04 am

    Looks beautiful! No worries, that happens to me sometimes…it is so easy to get distracted when there are a million other things going on! Congrats on the awards…you definitely deserve them!

  9. February 21, 2011 12:19 pm

    Now that’s a unique meringue pie flavor! It sounds so yummy and fresh.

  10. February 21, 2011 3:32 pm

    Oh no, sorry about the flub! That’s definitely happened to me more than once. :) It looks great though and I love the idea of tangerine meringue pie!

  11. Evie permalink
    February 21, 2011 8:31 pm

    Ok, so the pie was a fluke, but that doesn’t mean it has to look bad! The exterior looks great, and next time will be even better. :) Love ya! xoxo

  12. February 22, 2011 1:30 am

    oprah! this is fantastic, and it marks the very first time i’ve seen a citrus-y meringue pie made with anything but lemon. well done!

  13. February 22, 2011 1:47 am

    It sounds like the same thing happened here… Give me a touch of spring and all of a sudden winter is back in full force! And it is COLD!! In capital letters cold… O well, too bad the pie didn’t turn out as should be but it does look pretty… :)

  14. February 22, 2011 7:56 am

    Congrats on all those fun awards! Tangerine meringue pie sounds awesome! This would be great for beach parties this summer :)

  15. February 22, 2011 12:43 pm

    Yum your recipe looks amazing! I would definitely make this for my future father-in-law. He loves tangerine meringue pie! Thanks :)

  16. February 23, 2011 2:37 pm

    Well, it certainly looks gorgeous. I like the idea of tangerine anything!

  17. February 27, 2011 8:58 am

    Unbelievable!! I LOVE tangerines.. This recipe has me in awe (great photo too!)

    I host a weekly recipe event and I wanted to invite you to share this one (and others) Its A Seasonal themed Linky.. and as you can imagine this recipe fits the theme to a T!

    Happy Sunday!
    Amazing Blog :)

    Brittany

  18. March 13, 2011 6:56 pm

    I’ve always been scared of meringue! This looks delicious!!

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