Ingredients
Scale
FOR THE CRUST:
- 1¼ cups all-purpose flour
- ½ cup cold, cubed unsalted butter
- 1 teaspoon white sugar
- ¼ to ⅓ cup water
- ½ teaspoon salt
FOR THE FILLING:
- 2 large egg yolks and 1 large egg
- 1 cup brown sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons vanilla extract
- 1 tablespoon salted butter
- 1¼ cups whole milk
FOR THE MERINGUE TOPPING:
- 1 cup white sugar
- 4 large egg whites
- ½ teaspoon cream of tartar
- 2 teaspoons orange extract
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- First make the crust. Combine the flour, salt and sugar in a bowl and cut in the butter cubes using a pastry cutter until crumbly.
- Add cold water until the dough holds together. You might not need it all.
- Roll the dough into a ball, wrap it in plastic wrap and put it in the fridge for about 50 minutes.
- For the filling, blend ½ cup of brown sugar with the flour and then mix in the egg and egg yolks and the milk until smooth.
- Dissolve the rest of the sugar in a heavy pot over a moderate heat.
- Add a tablespoon of hot water to the dissolved sugar and whisk, then blend in the egg mixture and cook until thick.
- Take it off the heat and stir in the butter and vanilla.
- Preheat the oven to 425°F.
- Roll out the dough on a floured work surface to about ¼ or ⅓-inch thick and put it in a pie plate.
- Line the crust with parchment paper, add pie weights (or dried beans) and for 15 to 20 minutes.
- Turn the oven down to 350°F.
- Pour the filling into the crust and bake for a further 15 to 20 minutes, then let the pie cool.
- To make the meringue, heat a pot with 2 inches of water and put a glass bowl on top.
- Add the meringue ingredients to the bowl and whisk until it reaches 160°F.
- Transfer this mixture into a mixer and whisk until it forms medium-stiff peaks.
- Top the cooled pie with the orange meringue mixture.
- You can use a kitchen torch to toast the meringue topping if you have one.
- Cook Time: 2 hours