Yes, I'll Have Another Slice, Thankyou

Now this is PIE!

This pie is sooooooo good! The Mister and I each had two pieces last night and we're watching each other out of the corner of our eyes today in case he or I should mosey on past the fridge with a fork in our hands.

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Here's the deal on sour orange pie - you need sour orange juice which is hard to come by. You either need to lop off the top of your orange tree - which is grafted to native orange stock and wait for the root stock to grow into a tree or drive to a fruit market in Miami, or buy a bottle of sour orange juice.

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The brand to look for is Goya and it is sold in the ethnic foods section. The bottle says Bitter Orange Marinade. It's got nothing but seville orange juice in it though. No marinade seasonings. So buy it if you can find it. Buy two. You can make the most delicious marinades for fish, shrimp, chicken and pork with this stuff.

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I promised you the pie recipe and here it is:

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Sour Orange Pie

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1 Pie crust shell , baked according to instructions in 9 or 10 inch pie plate and cooled
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4 extra large eggs - separated

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1 14 ounce can sweetened condensed mild (not evaporated)

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1/2 cup sour orange juice (or 1/2 cup Key lime juice for Key lime pie)

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1/4 tsp cream of tartar

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1/2 cup sugar (preferably natural Florida crystals)

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Filling: Beat egg yolks and condensed milk until creamy, fold in juice. Fill the baked pie shell with the mixture.
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Meringue: Preheat oven to 375. Beat the egg whites to a medium peak. Add the cream of tartar and continue to beat. Slowly ass the sugar and beat until the mixture is stiff. Spread the meringue over the pie, sealing it to the crust. Bake until golden brown, about five minutes. Cool in refrigerator for an hour or so before serving.

The orange pie is very delicately flavored as opposed to the key lime pie. Key limes, native to the Florida Keys are small, round and thin skinned. They are very sour and make a nice tart filling.

Tourist Version of Key Lime Pie



You may have enjoyed the more common version of Key lime pie - with the graham cracker crust and whipped cream on top. Making pies this way is a convenience thing - it's not the real original genuine perfection in a pie shell Key lime pie. It's the tourist version.

Key Lime Juice

Speaking of tourists - don't bother to come down here for a few days. It's getting cold here too. The Mister and I are bringing my orchids into the house this afternoon. It's going down to 39 tonight and won't be much warmer at night for at least 3 days. Brrrr. I can't imagine being in those 40 below zero places! I did my time in the cold north too, ya know. I kicked ice off my well wells, and shovelled snow and spun around on black ice.


Stay warm and toasty my dear bloggy friends of the North! And make a pie.