Ingredients Jump to Instructions ↓

  1. 2 c All-purpose flour

  2. 1/2 ts Salt

  3. 2/3 c Vegetable shortening

  4. 2 tb Ice water (or more)

  5. 2 c Fresh orange juice

  6. 12 tb Unsalted butter; sliced

  7. 1 1/2 tb Grated orange zest

  8. 1/2 c Fresh lemonjuice

  9. 2 ts Grenadine syrup --FILLING--

  10. 6 tb Cornstarch

  11. 3 tb All-purpose flour

  12. 1 c Sugar

  13. 1 c Boiling water

  14. 5 Egg yolks; lightly beaten --MERINGUE--

  15. 5 Egg whites; at room temp.

  16. 1/4 ts Salt

  17. 1/2 ts Cream of tartar

  18. 1/2 c Sugar; plus...

  19. 2 tb Sugar Combine the flour, salt and shortening in a large mixing bowl, and cut in the shortening until the mixture resembles coarse meal. With a fork, stir in only enough ice water to enable the dough to be gathered into a ball. Flatten the ball into a disk, wrap in waxed paper and refrigerate for at least

  20. 1 hour. On a lightly floured surface, roll out the pastry into an 11-inch round. Without stretching, fit the pastry into a 9-inch pan. Trim, leaving a 1/2-inch overhang all around; discard the pastry scraps or reserve for

Instructions Jump to Ingredients ↑

  1. another purpose. Tuck under the excess pastry and crimp to make a decorative edge. Refrigerate for 30 minutes before baking. Preheat the oven to 425 F. Line the pastry with aluminum foil and weigh down with aluminum pie weights or dried beans to prevent the pastry from bubbling. Bake for 15 to 20 minutes, or until crisp and golden. Cool on a rack. PREPARE THE FILLING: In a large mixing bowl, combine the cornstarch, flour, sugar and salt. Stirring constantly, pour in the boiling water nad blend until smooth. Add the egg yolks and orange juice and beat until smooth. Transfer the filling to the top of a double boiler over, but not touching, boiling


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