Hungry Recipe - Orange Meringue Pie

I thought I might share a yummy recipe I tried last weekend. It got the tick of approval from the boy and it helped me use up some of the oranges that are ripening on our orange tree in our backyard.

Orange Meringue Pie - Serves 8

Pastry
1 1/2 cups plain flour
1/4 cup caster sugar
125g butter, chilled, chopped
1 egg yolk
1 teaspoon cold water

Orange Filling
1/3 cup caster sugar
2 teaspoons cornflour
4 eggs, lightly beaten
3/4 cup pure cream
3 teaspoons finely grated orange rind
1/2 cup orange juice

Meringue
3 egg whites
3/4 cup caster sugar
1 teaspoon cornflour

Make the pastry

Place the flour,sugar and butter in the food processor. Process until mixture resembles breadcrumbs. Add yolk and water. Process until the dough just comes together. Turn the pastry onto a lightly floured surface. Need until smooth and shape into circle. Cover in plastic wrap and pop into the fridge into 30 minutes.

Preheat the oven 180 degrees Celsius.
Grease a flan tin (approx 23cm round). Roll pastry until approx 4mm thick and line the tin with the pastry. Refrigerate for 30 minutes and then line the flan with baking paper and fill with uncooked rice/pie weights. Bake for 10 minutes. Remove rice/weights and baking paper and bake for another 10 minutes.
Cool pastry case and reduce the oven until 140 degrees Celsius.

Make the Orange Filling

Mix the sugar and cornflour in a bowl. Add eggs, cream, orange rind and juice. Whisk until combined. Pour into cooled pastry case. Bake for 40 minutes until just set. Cool. Reduce oven to 200 degrees Celsius.

Make the Meringue

Beat egg whites with electric mixer until stiff peaks form. Add sugar, 1 tablespoon at a time while beating until all sugar is dissolved and the mixture is thick and glossy. Beat in the corn flour.

Spoon the meringue over the filling and bake for 6 minutes until golden and your all done!

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