Best 9 Orange Coconut Pie 2003 1st Place Citrus Recipes

FLORIDA CITRUS MERINGUE PIE

Steps:

• Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake until bottom is lightly browned, 8-10 minutes. Remove foil and weights; bake until golden brown, 5-8 minutes longer. Cool on a wire rack. Reduce oven temperature to 350°., Meanwhile, in a large saucepan, mix sugar, cornstarch and salt. Whisk in water and orange juice. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer (mixture will be thick). Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in lemon juice, butter, and lemon and orange zests., For meringue, in a large bowl, beat egg whites with vanilla and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form., Transfer hot filling to crust. Spread meringue over filling, sealing to edge of crust; swirl top with the back of a spoon., Bake until meringue is golden brown, 13-16 minutes. Cool on a wire rack 1 hour. Chill 3 hours before serving. Refrigerate leftovers.

ORANGE PIE

Steps:

• Heat oven to 350°F.
• Line 9-inch pie plate with pie crust as directed on package for one-crust pie. Bake 12 to 14 min. or just until edge begins to brown; cool. Meanwhile, zest and juice 1 orange.
• Beat egg yolks and sugar in small bowl with mixer 5 min. or until thickened and lemon colored. Add cornstarch, milk, orange zest and juice; beat until blended. Pour into saucepan; cook on medium-low heat 10 min. or until thickened, stirring constantly. Pour into crust.
• Bake 30 min.; cool completely. Refrigerate 4 hours or until firm. Cut remaining orange into very thin slices. Top pie with COOL WHIP and orange slices.

RICH AND VELVETY CUSTARD PIE - 2003 1ST PLACE CUSTARD

Steps:

• Crust:
• Mix all the dry ingredients together and cut in the shortening to resemble course crumbs. Beat the remaining ingredients, except the egg white, together and add to flour. Stir only to incorporate. Wrap in plastic and chill for several hours. Roll out and line pie dish. Bake crust (halfway) in a preheated 350 degree oven for 20 minutes. Brush with an egg white and bake an additional 5 minutes.
• Filling:
• Preheat the oven to 400 degrees F.
• Scald the milk and half-and-half.
• Mix together the eggs, sugar, salt and vanilla. Add the hot milk. Very carefully pour through a fine strainer and into the pie shell. Grate nutmeg over the top of the filling.
• Bake for 10 minutes on the bottom rack and then move to the middle rack and reduce the heat to 325 degrees F. Bake for approximately 25 minutes, or until knife inserted in the middle comes out clean or until the middle of the pie is almost set. It will continue to cook after it is taken out of the oven. Cool on a rack.

FRUITS OF THE FOREST PIE-2003 FIRST PLACE NUT

Steps:

• To prepare crust by hand:
• In a narrow bowl, combine flour, salt and shortening. Using 2 knives scissors-style, cut fat into flour until only small pea-size bits of shortening remain.
• Sprinkle water over flour mixture as you toss with a fork. Don't keep stirring. Turn only about 8 to 10 times. Continue with Step 3 below.
• Or prepare crust using a food processor:
• Chill flour, shortening, butter, water.
• Measure flour into work bowl. Add salt and pulse 3 times.
• Add shortening. Pulse 6 times. Add butter that has been cup up into chunks. Pulse 4 times.
• Add water 1 tablespoon at a time. Pulse after each addition.
• Pour out of bowl onto plastic wrap. Create a 5-inch disk and flatten. Refrigerate.
• After about 15 minutes in the refrigerator, remove your disc. Place a piece of plastic wrap or parchment paper on the counter. Flour it. Cover the disk with another piece of wrap or parchment. Roll out from the center, until disk is about 11 inches in diameter. Remove top wrap, flour the surface lightly and drape crust over rolling pin. Center over pie plate and put it in. Smooth into 9 1/2-inch pie pan. Remove wrap. Trim edge to about 1/2 inch around outside of pan.
• Fold edge under and flute using thumb and forefingers to make a stand up edge. Refrigerate until ready to fill.
• To prepare filling and topping:
• Heat oven to 350 degrees F.
• Coarsely chop macadamias and almonds, put all nuts (separate large nuts from chopped) on cookie sheet and toast 5 to 6 minutes. Cool. Put hazelnuts into a kitchen towel and rub together to remove skins. Chop hazelnuts.
• Combine filling ingredients. Mix well. Sprinkle chopped nuts on bottom of crust. Arrange pecan halves, slivered almonds and cashews in attractive pattern on bottom of unfilled crust. Pour filling into pan deflecting on back of a spoon. Larger nuts will rise up to top. Cover edge of crust with foil.
• Bake for 45 minutes to 50 minutes. Test with a stainless steel knife in center. When it comes out clean, it's done. Cool completely on wire rack. Serve after cooling or wrap in heavy foil and refrigerate until next day to serve.

ALMOND CHERRY PIE - 2003 1ST PLACE FRUIT/BERRY

Steps:

• Crust:
• In large bowl, stir together flour, salt and baking powder. Cut in shortening. Break egg into a liquid measuring cup. Add vinegar and enough water to make 1 cup. Beat with fork to mix. Add liquid to dry ingredients, stirring lightly with fork until moistened. Divide into 5 equal parts. Shape into flat 6-inch disks and wrap in plastic. Refrigerate 2 disks; freeze the rest. After 30 minutes, roll 1 refrigerated disk into a 10-inch round. Fit into 9-inch pie plate. Leave dough over edge of plate (do not trim off excess).
• Preheat oven to 400 degrees F.
• Filling:
• In medium saucepan, combine 3/4 cup of the sugar and cornstarch. Stir in reserved 3/4 cup cherry liquid. Bring to a boil, stirring constantly with whisk. Cook 1 minute. Whisk in butter, almond extract, food coloring and remaining sugar. Remove from heat. Fold in cherries. Set aside. In small saucepan, combine milk, sugar and almonds for topping. Bring to boil, stirring and cooking 3 minutes.
• Topping:
• For lattice top, roll dough disk into a 10-inch round. Cut dough into 1/2-inch wide strips. Pour filling into bottom crust. Weave strips in lattice design over filling. Trim strips even with bottom crust. Moisten strips with water, fold under with bottom crust and pinch rim to make fluted edge. Brush strips with sugar almond topping.
• Bake until crust is golden brown, about 30 to 45 minutes.

ORANGE COCONUT PIE

Steps:

• Cream sugar and butter together until fluffy.
• Add eggs one at a time, beating after each addition.
• Stir in remaining ingredients.
• Pour into pie shell and bake at 350°F until filling is firm, about 45 minutes.

FLORIDA ORANGE PIE

Steps:

• Beat egg yolks in a bowl.
• Add yolks, 1/2 cup sugar, and 1/2 cup orange juice to a saucepan; stir to combine.
• Cook and stir constantly over low heat for 10-12 minutes or until mixture reaches 160°; take off of heat.
• Sprinkle gelatin over the remaining orange juice; stir to combine, then let stand for 1 minute.
• Add gelatin mixture and grated orange and lemon rind to egg yolk mixture; stir to combine.
• Chill until the mixture has the consistency of unbeaten egg whites.
• In another bowl, beat 1/2 cup whipping cream, 2/3 cup powdered sugar and salt with an electric mixer on high speed until stiff peaks form.
• Fold whipped cream mixture into gelatin mixture.
• Fold in coconut and orange sections.
• Spoon mixture into pie shell; chill until firm.
• In a mixing bowl, beat the remaining whipping cream until foamy.
• Gradually add in 3 tablespoons powdered sugar and beat until soft peaks form.
• Spread half of whipped cream over pie.
• Pipe or dollop the remaining whipped cream around the edge of the pie.

SIMPLE CITRUS PIE

Steps:

• Wash the oranges, lemon, and lime thoroughly and slice as thinly as possible. Combine the sliced fruit, 2 cups of the sugar and the nutmeg in a large bowl. Toss to combine. Let stand for at least 2 hours or up to overnight, stirring occasionally.
• Preheat an oven to 450 degrees F (230 degrees C).
• Beat eggs in a small bowl. Line a 9 inch pie pan with one half of the prepared pastry. Remove the sliced fruit from the bowl and arrange in the crust, leaving any accumulated juices behind. Pour the beaten eggs over fruit.
• Place the top crust on the pie, crimp the edges, and poke decorative holes to vent. Brush crust with milk and sprinkle with the remaining 2 teaspoons of sugar.
• Bake in the preheated oven for 10 minutes. Reduce the oven heat to 350 degrees F and bake pie until a knife inserted in the center comes out clean, about 35 additional minutes.
• Allow pie to cool and refrigerate. Serve cold.

LEMON-ORANGE MERINGUE PIE

Steps:

• Prepare pie crust according to package directions, using foil on edges to prevent burning, until completely baked through. Cool completely.
• Grate lemon and orange peels with zester, making sure not to get any pith.
• Remove segments from membranes and squeeze to release juices and segments in large bowl, making sure to remove any seeds.
• Whisk cornstarch, then 3/4 cup of sugar into fruit, breaking up fruit.
• Beat in 2 eggs and 3 eggs yolks (reserve whites for meringue).
• Stir 1 tablespoon grated lemon peel and all but 1/2 teaspoon orange peel.
• Transfer to heavy medium saucepan at medium high heat. Whisk until mixture boils. Continue whisking vigorously 1 minute.
• Transfer to bowl and cool completely.
• Preheat over to 350.
• Spread filling evenly in crust.
• Using electric mixer beat reserved 3 egg whites and salt until medium peaks form.
• Gradually add 1/2 cup sugar and beat about 3 more minutes.
• Beat in 1/2 teaspoon orange peel.
• Spread over filling and bake until meringue is golden, about 15 minutes.
• Cool and refrigerate 1 hour before serving.