Treats from the Winter Garden – Sour Orange Pie

One of my favorite things to make with winter citrus from my garden is the Old Florida classic, sour orange pie. It is basically a key lime pie made with the juice of a different type of citrus. The flavor is different (orangey!) and just as yummy as key lime.

Sour oranges are a nearly forgotten part of Florida history. Brought by the Spanish settlers, they were used as a cold hardy root stock to graft and grow sweeter oranges. The sour oranges then escaped into the wild spread by animals and their prolific seeds. Sour oranges are not great to eat but they are good to cook with and stand up to heat better than sweeter oranges. Cubans in South Florida use the sour orange juice, garlic and herbs in their mojo marinades.

A few different types of citrus can be used for a sour orange pie. Calamondin or Seville oranges are two choices. I use Rangpur limes from my garden (pictured above) These are a cross between lemons and mandarin oranges, why they are called limes I have no idea, they are not limes, but sour oranges and taste nothing like limes. My neighbor grew the Rangpur from seed and gave me one. The tree had been in my garden for 6 years before finally producing fruit. The Rangpurs are very juicy and it only takes two to make a pie.

I make a lower fat version of the pie using egg substitute and a graham cracker crust made with vegan butter. It is easier to buy a crust and just as healthy if you buy a reduced fat version.

Sour Orange Pie Recipe:

Graham Cracker Crust:

1-1/2 cups graham cracker crumbs

2 T turbinado sugar

3 T spreadable vegan butter

Place ingredients in a food processor and pulse to blend. Add 1 T water and pulse to blend, the mixture will look like coarse sand. Dump into an eight inch pie pan and press evenly to the bottom and up the sides using your fingers and a fork. Put into refrigerator for 30 minutes to chill prior to baking.

Preheat the oven to 350 degrees.

Bake for about 10 minutes until golden brown. Remove from the oven and cool completely before filling.

Filling:

1 (14 oz) can sweetened condensed milk

3/4 cup egg substitute (I used Publix brand)

zest (grated) from 2 oranges (about 2 teaspoons)

1/2 cup fresh sour orange juice

Seville or Calamondin orange, Rangpur lime or 1/2 lemon and 1/2 orange juice

Pour ingredients into a blender, blend and pour into prepared crust. Bake at 350 degrees for 10 to 12 minutes until the pie is set and slightly brown around the edges. Let the pie cool on the counter then place in the refrigerator for at least 2 hours before serving. Pie may be served with whipped cream or topping.

Enjoy! Those sneaky Rangpur limes (uh, sour oranges) have just started to flower for my winter treats next year.