Blood Orange Butterscotch Meringue Pie - The Perfect Puree of Napa Valley

Name: Blood Orange Butterscotch Meringue Pie - The Perfect Puree of Napa Valley
Ingredients: All-purpose flour, for rolling out dough; Dough for 1 (9-inch) pie; 1 tsp. The Perfect Purée Orange Zest, thawed; 1 cup of The Perfect Purée Orange Concentrate, thawed (dilute with 2 1/3 cups water); egg yolks (save whites for the meringue); 1 large egg; ⅔ cup / 133 g. granulated sugar; 2 tbsp. / 30 ml freshly squeezed lemon juice; Pinch of salt; 6 tbsp. / 85 g. unsalted butter, cut into 1/2-inch pieces; 4 egg whites, at room temperature; 1 packed cup / 210 g. light brown sugar; ¼ tsp. cream of tartar

perfectpuree.com

Experience the perfect blend of citrus and caramel in our Blood Orange Butterscotch Meringue Pie—8 servings, 2 hours to craft this delectable dessert. Perfect for dessert lovers!

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Ingredients

All-purpose flour, for rolling out dough
Dough for 1 (9-inch) pie
1 tsp. The Perfect Purée Orange Zest, thawed
1 cup of The Perfect Purée Orange Concentrate, thawed (dilute with 2 1/3 cups water)
egg yolks (save whites for the meringue)
1 large egg
⅔ cup / 133 g. granulated sugar
2 tbsp. / 30 ml freshly squeezed lemon juice
Pinch of salt
6 tbsp. / 85 g. unsalted butter, cut into 1/2-inch pieces
4 egg whites, at room temperature
1 packed cup / 210 g. light brown sugar
¼ tsp. cream of tartar