I bought a giant bag of mandarins last week — you know the ones in the colorful box. I didn’t want to risk them going bad, so an orange pie had to be part of the holiday. This recipe came out of a book called “Better Cooking Library: Pie Cook Book” published 1964.
1/3 c. sugar
4 T. corn starch
1 1/4 c. orange juice (I used 6 satsumas mandarins)
1 c. pineapple juice
3 eggs, separated
1 1/2 c. pineapple pieces, drained
1 T. butter
1 baked pie crust
6 T. sugar
Combine sugar, cornstarch, orange juice, and pineapple juice in a saucepan. Mix until smooth. Cook over medium heat, stirring constantly until thick and clear.
Stir a little of the hot mixture into the beaten egg yolks and return to saucepan. Cook over very low heat, and cook for about 2 minutes, stirring constantly.
Remove from heat. Stir in pineapple pieces and butter. Cover and cool.
Pour into baked shell.
Beat egg whites until foamy. Gradually beat in sugar until stiff. Spread meringue over filling.