Orange Butterscotch Meringue Pie

Dessert
TIME
2 HR
YIELD
8
Orange Butterscotch Meringue Pie
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Jocelyn Delk Adams

@Grandbabycakes

Ingredients

Pie Crust

All-Purpose Flour
1 1/4 cup
Granulated Sugar
1 tsp
Salt
1/2 tsp
Land O Lakes® Unsalted Butter in Half Sticks very cold, cubed
1/2 cup
Very Cold Water
1/4 cup

 

Filling

Brown Sugar, Divided
1 cup
All-Purpose Flour
1 tbsp.
Large Egg
1
Hot Water
2 cups
Large Egg Yolks
2
Whole Milk
1 1/4 cup
Vanilla Extract
2 tsp.
Unsalted Butter
1 tbsp
Salt
1 pinch

 

Orange Meringue

 

Large Egg Whites
4
Cream of Tartar
1/2 tsp
Granulated Sugar
1 cup
Pure Vanilla Extract
1 tsp
Orange Extract
2 tsp
Fine Sea Salt
1 large pinch

 

 

Directions

Pie Crust

  1. ADD flour, sugar, and salt to a medium-sized bowl and WHISK together to combine.
  2. NEXT, ADD your butter cubes to the flour and, USING your pastry cutter, CUT the butter into the flour mixture until various-sized crumbs appear.
  3. SLOWLY ADD the cold water into the flour until a ball of dough FORMS. START with 1/4 cup and ADD more water if needed. KNEAD the dough quickly to bring it together. DON’T WORRY if there is any flour left in the bowl.
  4. REMOVE the dough from the bowl and ROUND it into a ball. COVER the ball tightly with plastic wrap and PLACE in the refrigerator for 45-55 minutes to rest.

Filling

  1. MIX ½ cup sugar with flour. MIX egg and egg yolks and ADD to the sugar mixture. ADD milk and salt and BEAT well with a whisk, then SET ASIDE.
  2. BROWN ½ cup of sugar in a heavy pan over medium heat. ALLOW the sugar to melt slowly. When completely dissolved, CONTINUE to cook until the syrup is a golden color.
  3. When sugar is browned, ADD 1 tbsp of very hot water, WHISKING constantly. CONTINUE WHISKING as you slowly ADD the egg-milk mixture into the browned sugar. COOK until it THICKENS.
  4. REMOVE from heat and ADD vanilla and butter.

Orange Meringue

  1. BRING a medium pot filled with about 2 inches of water to a simmer over medium-low heat. SET a medium bowl over the pot, ADD all the ingredients, and WHISK to combine. Then HEAT, WHISKING CONSTANTLY, or BEATING with a hand mixer, until the mixture REACHES 160°F on a thermometer.
  2. REMOVE the bowl from the heat and CONTINUE to whisk or TRANSFER the heated mixture to the bowl of a stand mixer fitted with the whip attachment. WHIP the mixture on medium-high speed until it REACHES medium peaks, 2 to 3 minutes for the regular meringue, or 4 to 5 minutes for the mile-high version.
  3. PILE the meringue on top of the cooled pie.
  4. SPREAD the meringue out to the edges, but KEEP it mounded a bit higher in the middle. If desired, TOAST the meringue with a kitchen torch.

Assemble

  1. PREHEAT the oven to 425°F.
  2. REMOVE dough from the fridge and ADD a bit of flour to a working surface or clean counter and PLACE dough on it. USING a rolling pin, QUICKLY ROLL dough out to about 1/4-1/3 inch thickness and PLACE in your pie plate.
  3. LINE the dough with parchment paper and ADD pie weights to your crust then BAKE for 15-20 minutes.
  4. NEXT, REMOVE pie crust from the oven and LOWER the temperature to 350°F.
  5. POUR filling into baked pie crust.
  6. BAKE at 350°F for 15-20 minutes then ALLOW to cool. In the meantime, PREPARE the meringue.