Orange Cream Pie. Mrs. P. G. Harvey And Mrs. W. C. Rapp. Recipe

Orange Cream Pie Recipe

History:
Orange Cream Pie is a classic dessert that has been enjoyed for generations. Its origins can be traced back to the early 20th century, where it became a popular choice among homemakers for its creamy texture and refreshing citrus flavor. This recipe was contributed by Mrs. P. G. Harvey and Mrs. W. C. Rapp, two talented bakers who shared their delicious creations with the world. The combination of creamy custard filling, orange extract, and a golden baked crust makes this pie a delightful treat for any occasion.

Fun Facts:
1. Oranges have long been associated with happiness and prosperity in many cultures around the world. Adding their aromatic flavor to this pie brings a burst of positivity and zest to the dessert.
2. The use of cornstarch and flour in the custard filling helps to thicken it and give it a smooth consistency. This technique has been used in many traditional pie recipes to create a velvety texture.

Ingredients:

For the crust:
- 1 ¼ cups of all-purpose flour
- ½ teaspoon of salt
- ¼ cup of unsalted butter, cold and cubed
- ¼ cup of vegetable shortening, cold
- Ice water, as needed

For the filling:
- 2 egg yolks
- ½ cup of sugar
- 1 heaping tablespoon of all-purpose flour
- 1 even tablespoon of cornstarch
- A little milk for dissolving cornstarch
- 1 pint of milk, boiling
- 1 teaspoon of orange extract

For the topping:
- 2 egg whites
- ½ cup of sugar
- ½ teaspoon of orange extract

Instructions:

1. Preheat the oven to 375°F (190°C).

2. In a mixing bowl, combine the flour and salt for the crust. Add the cold butter and vegetable shortening. Using a pastry blender or your fingertips, blend the fats into the flour until the mixture resembles coarse crumbs.

3. Gradually add ice water, a tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.

4. Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Press the dough into the dish, trim any excess, and crimp the edges with a fork.

5. In a separate bowl, beat the egg yolks with the sugar until well combined. Add the flour and cornstarch, previously dissolved in a little milk, and mix until smooth.

6. Pour the boiling milk into the mixture while stirring constantly. Transfer the mixture to a saucepan and cook over medium heat, stirring constantly, until thickened and bubbly (approximately 3 minutes).

7. Remove the custard from heat and let it cool. Stir in the orange extract for added flavor.

8. Pour the cooled custard into the baked pie crust, spreading it evenly.

9. In a clean mixing bowl, beat the egg whites on high speed until stiff peaks form. Gradually add the sugar and continue beating until the mixture becomes glossy. Gently fold in the orange extract.

10. Spread the meringue topping over the custard-filled pie, making sure to cover the entire surface.

11. Place the pie in the preheated oven and bake for about 10-12 minutes or until the meringue is lightly browned.

12. Remove the pie from the oven and let it cool completely before serving. Refrigerate any leftovers.

Enjoy this delectable Orange Cream Pie as a refreshing dessert for any occasion!

Similar Recipe Dishes:
If you enjoy the delightful flavors of citrus, you might also like these similar pie recipes:

1. Lemon Meringue Pie: Substitute orange extract with lemon extract, and use lemon zest to add a tangy twist to the custard filling. Top with a fluffy meringue and enjoy the zesty lemon flavor.

2. Key Lime Pie: For a tropical twist, replace the orange extract with key lime juice and add grated lime zest to the custard filling. Serve chilled with a dollop of whipped cream.

3. Grapefruit Cream Pie: Infuse the custard filling with the tangy taste of grapefruit by using grapefruit extract and zest. The creamy texture of the filling balances out the citrus bite for a delightful pie experience.