Blood Orange Butterscotch Meringue Pie - The Perfect Puree of Napa Valley
Ingredients for Crust: All-purpose flour, for rolling out dough Dough for 1 (9-inch) pie Method for the Crust: Roll pie dough on a lightly floured surface into
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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
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