How to Make Classic Florida Sour Orange Pie

Byamazingfoodstv


Test cook Christie Morrison reveals the steps for a Florida favorite, Sour Orange Pie.

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36 Comments

  4. I wish they would have mentioned amounts for those of us that came to the recipe because we had sour oranges. I hope it’s 12 T sour orange juice. Looks good. Smells good. Waiting very impatiently for it to cool. Oh yeah, BTW, south Florida is full of sour oranges growing wild in yards, pastures and prairies. Enjoy!

  5. Sour Orange pie
    Orange lemon pie
    1 can 14 oz sweetened condensed milk
    4 egg yokes
    6 tbsp orange juice concentrate
    6 tbsp lemon juice
    2 tsp lemon zest
    1 tsp orange zest
    1 pinch salt
    Bake 325 deg 15 minutes

    Whipped cream topping
    3/4 cup heavy cream
    2 tbsp sugar
    1/2 tsp orange zest

    Note 6 tbsp = 3 fl oz = .375 cup =3/8 cup

  12. I love this recipe!!! I’ve made it several times. I live in Florida and my parents have a sour orange tree. (The oranges are sour, because the frost got to the tree and made them sour. It used to have sweet oranges until the frost) They never used the oranges in the past due to the bitter taste. After making the pie, it was so delicious I decided to save all the juice from the oranges on the tree. I squeezed and froze all the juice. Now, I can have this pie year round. Thank you!

  14. I've seen this a dozen times on the replay of the show on the Create Channel, including an hour ago. I am determined to make this. I wanted to make sure I have the correct amounts. I actually bought animal crackers two months ago just for this. I love Christie Morrison, what a happy and talented and attractive chef. And I've always liked Bridget. Thanks for posting this vid.

  15. So I’ve tried this recipe, and did a little of my own tweaking:

    First pie I made to spec and it was edible and enjoyable, but a bit too tart for my liking. It definitely didn’t have much of an orange flavor to it. It was more like a lemon pie.

    For my second attempt, I upped the orange juice concentrate and reduced lemon juice a bit. I subbed in a bit of orange extract in place of orange zest. The first pie I made, the crust was much too dry, but I think I used too many animal crackers because I couldn’t figure out how many crackers are in 5 ounces.

    The second pie…wow. It came out perfectly. It’s not too sweet, it’s not too tart, it has the perfect amount of richness to it, and you can now taste the orange in something with orange in the name. I am just amazed at how easy this recipe is. I’m not a baker at all, but this pie makes you look like a pro.

  16. Just made this last night and refrigerated overnight. Just fantastic pie! The expression on Bridget's face initially was my motivation, but now it's that amazing sweet/ sour taste and creamy texture that's motivating me to make more. Thanks

  27. They always specify unsalted butter, but then they add salt. It's the same feeling you get when someone tells you not to do something, and then you see them doing the thing they told you not to do. Mildly exasperating.

  31. In my never-ending quest for an awesome orange dessert, I came across this vid and obsessed over it for days. Then finally decided to make it.
    I never waiver from the exact recipe on a first try. I found the crust mixture to be quite sandy and difficult to stick to the sides of the plate, so I put in an extra Tbs of melted butter. That seemed to help. My mistake was to use a 9 inch that had high sides and the filling came nowhere close to the top. The crust wasn’t very evenly distributed either- my fault, but I worked at it for a long time.
    Sadly, I found the finished pie itself to be less than satisfying. It wasn’t as tart and bright as I had hoped and my two guinea pigs both thought it was really rich and overly sweet. Odd, because we all love traditional key lime pie and this recipe isn’t much different.
    Someday I’ll give this one more try with the proper sized pie plate and careful attention to the crust.

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