OLD FASHIONED SPICE PIE
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, combine sugar, nutmeg, cinnamon and allspice. In a separate bowl, combine eggs, butter, vinegar and vanilla extract. Stir wet ingredients into the dry mixture. Pour entire mixture into the pie shell.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 50 minutes or until firm. Cool on a rack.
Nutrition Facts : Calories 351.5 calories, Carbohydrate 48.4 g, Cholesterol 121.3 mg, Fat 16 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 6.4 g, Sodium 189 mg, Sugar 37.9 g
ORANGE PIE
Try your hand at this easy Orange Pie. Even non-bakers can make this simple Orange Pie. Just get out the ready-to-use refrigerated pie crust and surprise the family with something bright and sunny and topped with delicious COOL WHIP!
Provided by My Food and Family
Categories Recipes
Time 5h55m
Yield 8 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 320, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
FROSTED ORANGE PIE
I discovered the recipe for this distinctive pie in a very old church cookbook. With its fresh-tasting filling and fluffy frosting, it's truly an elegant final course. I'm happy to make it all year-round. -Delores Edgecomb, Atlanta, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, combine the sugar flour and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the juices and orange and lemon zest. Cool to room temperature without stirring., Pour into pastry shell. Cool on a wire rack for 1 hour. Chill at least 3 hours. , In a large heavy saucepan, combine the sugar, egg whites, water, cream of tartar and salt over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into the bowl of a heavy-duty stand mixer. Beat on high until frosting forms stiff peaks, about 7 minutes., Spread over chilled pie. Just before serving, sprinkle with coconut. Store in the refrigerator.
Nutrition Facts : Calories 298 calories, Fat 8g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 227mg sodium, Carbohydrate 53g carbohydrate (33g sugars, Fiber 0 fiber), Protein 3g protein.
ORANGE AND SPICE PIE
Make and share this Orange and Spice Pie recipe from Food.com.
Provided by The Range Rover
Categories Dessert
Time 9h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine the eggs,sugar,orange zest,ginger and cardamom in a heavy medium sized saucepan and whisk the mixture until it is smooth.
- Add the orange juice and butter; cook the mixture over medium heat, whisking constantly, until it is thickened, 7 to 9 minutes.
- Do not allow the mixture to come to a boil.
- Pour the orange curd through a fine mesh strainer into a glass bowl.
- Cover the surface with plastic wrap.
- Refrigerate the orange curd until it is cold and thick, at least 3 hours and up to 3 days.
- In a medium size mixing bowl using an electric mixer, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the orange curd and scrape the filling into the prepared pie shell.
- Cover the pie with plastic wrap and refrigerate it until the filling is completely set, at least 6 hours and up to 1 day.
Nutrition Facts : Calories 637.7, Fat 43.8, SaturatedFat 22.2, Cholesterol 306.5, Sodium 287.6, Carbohydrate 54.4, Fiber 0.9, Sugar 42.3, Protein 9.1
ORANGE-SPICE PUMPKIN PIE
Categories Milk/Cream Ginger Dessert Bake Thanksgiving Orange Pumpkin Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under and crimp decoratively. Pierce dough all over with fork. Freeze 15 minutes. Line crust with foil; fill with dried beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans. Bake until crust begins to color, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer crust to rack. Reduce oven temperature to 350°F.
- Whisk pumpkin and brown sugar in medium bowl to blend. Add all remaining ingredients and whisk until blended. Pour filling into crust. Bake pie until filling is set in center, about 1 hour. Transfer pie to rack; cool 30 minutes. Chill uncovered until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)
ORANGE SPICE BLEND
Add one teaspoon or more to cake batters, quick bread batters, whipped cream etc.Lemon peel could be used in place of the orange.
Provided by Theresa Thunderbird
Categories Dessert
Time 5m
Yield 6 Tbsp
Number Of Ingredients 6
Steps:
- In a 1/2 cup conatainer with a tight-fitting lid,.
- combine all ingredients.
- Store in a cool dry place.
- Use within 6 months.
Nutrition Facts : Calories 18.8, Fat 0.7, SaturatedFat 0.4, Sodium 2.8, Carbohydrate 3.9, Fiber 2, Sugar 0.4, Protein 0.3
ORANGE-ANCHO SPICED NUTS
Get ready for a flavor adventure. These nuts offer a tasty combination of orange, ancho chili pepper and chocolate. The pepper gives a smoky taste. Increase it to add more warmth.-Leigh Doutt, Pueblo West, Colorado
Provided by Taste of Home
Categories Snacks
Time 50m
Yield 4 cups.
Number Of Ingredients 8
Steps:
- Preheat oven to 275°. In a large bowl, beat egg white and water until frothy. Add nuts; stir gently to coat. Combine the sugar, pie spice, orange zest and chili pepper; add to nut mixture and gently stir to coat., Spread into an ungreased 15x10x1-in. baking pan. Bake 35-40 minutes or until lightly browned, stirring once. Sprinkle with chips. Cool completely. Break into pieces. Store in an airtight container.
Nutrition Facts : Calories 212 calories, Fat 15g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 98mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 2g fiber), Protein 5g protein.
SPICED PLUM PIE
The subtle tastes of orange and nutmeg bring out the fresh flavor of plums in this comforting pie. Be sure to have a slice while it's still warm, with a scoop of vanilla ice cream. -Lucille Mead, Ilion, New York
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Line a 9-in. pie plate or cast iron skillet with bottom pastry; trim even with edge. Arrange plums in crust. In a small bowl, combine sugar, flour, cinnamon, salt and nutmeg. Stir in egg, orange juice and zest. Pour over plums; dot with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry., Bake 45-50 minutes or until crust is golden brown and filling is bubbly (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack 10 minutes before cutting. Serve warm with ice cream if desired.
Nutrition Facts : Calories 412 calories, Fat 18g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 303mg sodium, Carbohydrate 60g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.
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