Post by chief_cook2 on Mar 4, 2007 18:30:25 GMT -6
Orange-Pecan Pie
Orange Pastry
1 cup Gold Medal all-purpose flour
1 tablespoon grated orange peel
1/2 teaspoon salt
1/2 cup shortening
2 to 3 tablespoons cold water
Sugar
Filling
2/3 cup sugar
1/3 cup butter or margarine, melted
1 cup corn syrup
1 to 2 tablespoons orange-flavored liqueur or orange juice
1/2 teaspoon salt
3 eggs
1 cup pecan halves
Topping
1/4 cup semisweet chocolate chips
1 teaspoon shortening
Orange Sauce
1/4 cup sugar
1 tablespoon cornstarch
3/4 cup orange juice
2 tablespoons orange-flavored liqueur or orange juice
1 tablespoon grated orange peel
In medium bowl, mix flour, 1 tablespoon orange peel and 1/2 teaspoon
salt. Cut in 1/2 cup shortening, using pastry blender (or pulling 2
table knives through ingredients in opposite directions), until
particles are size of small peas. Sprinkle with cold water, 1
tablespoon at a time, tossing with fork until all flour is moistened
and pastry almost leaves side of bowl (1 to 2 teaspoons more water
can be added if necessary).
Gather pastry into a ball. Shape into flattened round on lightly
floured surface. Wrap in plastic wrap; refrigerate about 45 minutes
or until dough is firm and cold, yet pliable. This allows the
shortening to become slightly firm, which helps make the baked pastry
more flaky. If refrigerated longer, let pastry soften slightly before
rolling.
Heat oven to 375 F. With floured rolling pin, roll pastry into round
2 inches larger than upside-down 9-inch glass pie plate. Fold pastry
into fourths; place in pie plate. Unfold and ease into plate,
pressing firmly against bottom and side. Trim overhanging edge of
pastry 1 inch from rim of pie plate. Fold and roll pastry under, even
with plate. Cut scraps of rolled pastry with tiny star-shaped cookie
cutter. Sprinkle cutouts with sugar; press on pastry edge.
In medium bowl, beat all filling ingredients except pecans with wire
whisk or hand beater until smooth. Stir in pecans. Pour into pastry-
lined pie plate. Cover edge of pastry with 2- to 3-inch strip of foil
to prevent excessive browning.
Bake 40 to 50 minutes or until crust is brown and filling is set,
removing foil for last 15 minutes of baking. Cool 15 minutes. In
small saucepan, melt chocolate chips and shortening over low heat,
stirring constantly; drizzle over top of pie.
In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in
orange juice and 2 tablespoons liqueur. Cook over medium heat,
stirring constantly, until mixture thickens and boils. Boil and stir
1 minute. Stir in orange peel. Serve sauce over pie.
Orange Pastry
1 cup Gold Medal all-purpose flour
1 tablespoon grated orange peel
1/2 teaspoon salt
1/2 cup shortening
2 to 3 tablespoons cold water
Sugar
Filling
2/3 cup sugar
1/3 cup butter or margarine, melted
1 cup corn syrup
1 to 2 tablespoons orange-flavored liqueur or orange juice
1/2 teaspoon salt
3 eggs
1 cup pecan halves
Topping
1/4 cup semisweet chocolate chips
1 teaspoon shortening
Orange Sauce
1/4 cup sugar
1 tablespoon cornstarch
3/4 cup orange juice
2 tablespoons orange-flavored liqueur or orange juice
1 tablespoon grated orange peel
In medium bowl, mix flour, 1 tablespoon orange peel and 1/2 teaspoon
salt. Cut in 1/2 cup shortening, using pastry blender (or pulling 2
table knives through ingredients in opposite directions), until
particles are size of small peas. Sprinkle with cold water, 1
tablespoon at a time, tossing with fork until all flour is moistened
and pastry almost leaves side of bowl (1 to 2 teaspoons more water
can be added if necessary).
Gather pastry into a ball. Shape into flattened round on lightly
floured surface. Wrap in plastic wrap; refrigerate about 45 minutes
or until dough is firm and cold, yet pliable. This allows the
shortening to become slightly firm, which helps make the baked pastry
more flaky. If refrigerated longer, let pastry soften slightly before
rolling.
Heat oven to 375 F. With floured rolling pin, roll pastry into round
2 inches larger than upside-down 9-inch glass pie plate. Fold pastry
into fourths; place in pie plate. Unfold and ease into plate,
pressing firmly against bottom and side. Trim overhanging edge of
pastry 1 inch from rim of pie plate. Fold and roll pastry under, even
with plate. Cut scraps of rolled pastry with tiny star-shaped cookie
cutter. Sprinkle cutouts with sugar; press on pastry edge.
In medium bowl, beat all filling ingredients except pecans with wire
whisk or hand beater until smooth. Stir in pecans. Pour into pastry-
lined pie plate. Cover edge of pastry with 2- to 3-inch strip of foil
to prevent excessive browning.
Bake 40 to 50 minutes or until crust is brown and filling is set,
removing foil for last 15 minutes of baking. Cool 15 minutes. In
small saucepan, melt chocolate chips and shortening over low heat,
stirring constantly; drizzle over top of pie.
In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in
orange juice and 2 tablespoons liqueur. Cook over medium heat,
stirring constantly, until mixture thickens and boils. Boil and stir
1 minute. Stir in orange peel. Serve sauce over pie.