Talbott Tavern Pie

The recipe is as given to me in 1976.

Talbott Tavern Pie
6-8 servings
print recipe

3/4 cup sugar
1/2 cup flour
1/4 teaspoon salt
1 1/4 cups water
2 egg yolks
1/2 cup orange juice
1 tablespoon orange rind (zest)
2 tablespoons lemon juice

Meringue
2 egg whites
1/2 cup sugar
2 tablespoon water
dash of salt

1 navel orange
grated coconut

Combine sugar, flour, and salt in the top of a double boiler. Stir in water, keeping mixture free from lumps. Cook, stirring constantly over direct heat for 5 minutes. Stir a little of the hot mixture into slightly beaten egg yolks; add to remaining mixture in pan. Cook 5 minutes longer over rapidly boiling water, stirring constantly. Remove from heat, add orange juice, orange rind, and lemon juice. Chill thoroughly. Pour into a baked 9-inch pie shell.

Make meringue by putting egg whites, sugar, water, and salt in the top of a double boiler. Beat with a rotary neater until thoroughly mixed. Place over rapidly boiling water; beat 1 minute. Remove from heat and continue beating until mixture will stand in peaks. Pile lightly on filling. Peel a navel orange; separate into sections; remove membrane and arrange on top of meringue. Sprinkle with coconut.

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