Reviewed: Feb. 12, 2011

Surprisingly good! I thought it would be overly sweet, but the filling is medium sweet/tart. There is more meringue than filling in the finished cross-section, but it doesn't seem to affect the blend of flavors.

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Reviewer:

KITTENWITHAWHIP

Reviewed: Feb. 1, 2011

I enjoyed my pie but I did double the orange and meringue I used 6 yolks, 3/4 cup sugar, 4 tbs flour, 2 tbs butter, 2 tbs zest, 2 cup orange juice for the orange pudding. The meringue was made of 6 egg whites and 8 tbs sugar. I kept the cooking time the same but plan on covering the edges of the crust with tin foil for 25 minutes, then remove and let the pie bake for 10 more minutes. Make sure when you put the meringue on it touches the crust edges or it will shrink. The meringue was the perfect amount for me, but I love meringue. I made the french pastry crust recipe from allrecipes and it came out thicker than I wanted but was perfect for this pie. The orange pudding was watery after setting but the thicker crust soaked it right up. I plan on baking the pie a little longer next time but the crust edges were too brown to try this time. I used honeybell oranges which are in season right now. The tart and sweet orange made the flavor perfect.

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Reviewer:

Raffyroo

Cooking Level: Intermediate

Home Town: West Lafayette, Ohio, USA

Living In: Lafayette, Indiana, USA

Reviewed: Mar. 21, 2010

this was a good pie. everyone comented on it. i do have to agree with other people that the filling recipe needs to be doubled.

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Reviewer:

Tony

Reviewed: Mar. 18, 2010

I am not sure what I did to goof this up but the orange middle came out liquidy. This would have been so good if not for that. Still we ate up the whole thing!

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Reviewer:

kimthecook

Reviewed: Jul. 20, 2008

I followed this recipe, it worked like a charm. It's delicious, everything came out beautiful and the proper consistency. The flavor was so fresh. Thanks for sharing.

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Reviewer:

Farah Momtaz

Cooking Level: Expert

Home Town: Beirut, Beirut, Lebanon

Reviewed: Dec. 23, 2006

This pie was pretty good, but the layer of orange filling was too thin. If I make it again, I will probably double the filling ingredients.

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Reviewer:

ACPHIFER

Cooking Level: Intermediate

Home Town: Salem, New Jersey, USA

Living In: Athens, Pennsylvania, USA

Reviewed: Aug. 17, 2006

I'm not the biggest fan of meringue so instead of using it, I placed the orange segments decoratively over the orange custard, sprinkled some suger over the top and caramalised it. A great recipe for those who have a sweet tooth

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Reviewer:

techytez

Reviewed: Nov. 24, 2005

lee's orange pie recipe was quite awsome and all i did was add just a little tiny bit more zest because i love oranges. this a recipe that i will use agian in the future.

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Reviewer:

gogreen76

Cooking Level: Expert

Living In: Idaho Falls, Idaho, USA

Reviewed: Aug. 2, 2004

I jut did not care for the taste. it reminded me a lot of chess pie. the orange flavor was just waaaaay to sweet. I am just used to having a citrus pie with a "tangy" flavor . there was nothing like this here just sweetness. will not be making again

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Reviewer:

ZBALES

Cooking Level: Intermediate

Reviewed: Jul. 21, 2003

Good pie, but I encountered troubles with the meringue, which shrunk more than I expected it to. Next time, I'll bit egg whites a little less and I'll care for properly sealing it to the crust. Otherwise, taste was the kind I was looking for.

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