Skip to main content
Dessert

Orange Pie

A custard pie made with orange zest, juice, sugar, flour, egg yolks, butter, and frosted with whipped egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Orange Pie

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Grate the rind of one orange and juice two oranges.

Make the filling

  1. In a bowl, stir together the sugar and flour.

  2. Add the egg yolks and melted butter to the sugar mixture.

  3. Pour the mixture into a pie crust and bake until it resembles a finely baked custard.

Frost and finish

  1. Whip the egg whites until stiff, then add 2 tablespoons of sugar and spread over the pie.

  2. Return the pie to the oven and brown the frosting slightly.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Thicken the filling into a custard as they set in the oven.
Egg whites
Whipped with sugar to form a stiff meringue frosting that browns on top.
Sugar
Sweetens the filling and, whipped with the egg whites, the meringue topping.
Flour
Helps thicken the filling so it sets into a sliceable custard.
Oranges
Supply the juice and zest that give the filling its citrus flavour and acidity.

The step that matters

Baking the filling until it resembles a finely baked custard. Egg proteins set as they heat, so underbaking leaves the filling runny while overbaking can make it weep or curdle. Watch for a set centre that still jiggles slightly.

Swap the orange

How well each one fits the dish's main ingredients (sugar, flour, egg, butter):

  1. Raisinfits better
  2. Vanillafits better
  3. Figfits better
  4. Orangethe original

Fit is the average pairing score against sugar, flour, egg, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Orange Bundt CakeOrange Bundt Cake349 recipesOrange Cream Rice PuddingOrange Cream Rice Pudding121 recipesOrange GelatinOrange Gelatin100 recipesOrange SherbetOrange Sherbet73 recipes