Orange Meringue Pie

-PIE PASTRY

- 2 c All-purpose flour

1/2 ts Salt

2/3 c Vegetable shortening

2 tb Ice water (or more)

2 c Fresh orange juice

12 tb Unsalted butter; sliced

1 1/2 tb Grated orange zest

1/2 c Fresh lemonjuice

2 ts Grenadine syrup

--FILLING

-- 6 tb Cornstarch

3 tb All-purpose flour

1 c Sugar

1/4 ts Salt

1 c Boiling water

5 Egg yolks; lightly beaten

--MERINGUE

-- 5 Egg whites; at room temp.

1/4 ts Salt

1/2 ts Cream of tartar

1/2 c Sugar; plus...

2 tb Sugar

Combine the flour, salt and shortening in a large mixing bowl, and cut in the shortening until the mixture resembles coarse meal. With a fork, stir in only enough ice water to enable the dough to be gathered into a ball. Flatten the ball into a disk, wrap in waxed paper and refrigerate for at least 1 hour. On a lightly floured surface, roll out the pastry into an 11-inch round. Without stretching, fit the pastry into a 9-inch pan. Trim, leaving a 1/2-inch overhang all around; discard the pastry scraps or reserve for

another purpose. Tuck under the excess pastry and crimp to make a decorative edge. Refrigerate for 30 minutes before baking. Preheat the oven to 425 F. Line the pastry with aluminum foil and weigh down with aluminum pie weights or dried beans to prevent the pastry from bubbling. Bake for 15 to 20 minutes, or until crisp and golden. Cool on a rack. PREPARE THE FILLING: In a large mixing bowl, combine the cornstarch, flour, sugar and salt. Stirring constantly, pour in the boiling water nad blend until smooth. Add the egg yolks and orange juice and beat until smooth. Transfer the filling to the top of a double boiler over, but not touching, boiling

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 TOPIC: Orange Meringue Pie