Sour Orange Pie, brought to you by Cook’s Country (see schedule).. Cook’s Country from America’s Test Kitchen is where to find the best foolproof, no-nonsense recipes for classic American dishes and everyday favorites. This creamy pie recipe is part of the episode Spicy and Sour for Supper.

Why This Recipe Works

The most widely grown variety of sour orange in Florida is the Seville. It’s not easy to find these oranges outside of Florida and a few other tropical locations. For a sour orange pie that would be accessible to cooks in any part of the country, we made a comparable substitute for the tart juice by combining lemon juice and orange juice concentrate. An animal cracker crust provided a sweet, crunchy contrast to the creamy, tangy citrus filling.

Ingredients and Directions

Serves 8
If sour oranges are available, use 3/4 cup of strained sour orange juice in place of the lemon juice and orange juice concentrate. Minute Maid Original Frozen is our favorite orange juice concentrate. Depending on the brand, 5 ounces is between 80 and 90 animal crackers.

Crust

5 ounces animal crackers
3 tablespoons sugar
Pinch salt
4 tablespoons unsalted butter, melted

Filling

1 (14-ounce) can sweetened condensed milk
6 tablespoons frozen orange juice concentrate, thawed
4 large egg yolks
2 teaspoons grated lemon zest plus 6 tablespoons juice (2 lemons)
1 teaspoon grated orange zest
Pinch salt

Whipped Cream

¾ cup heavy cream, chilled
2 tablespoons sugar
½ teaspoon grated orange zest

1. For the Crust: Adjust oven rack to middle position and heat oven to 325 degrees. Process crackers, sugar, and salt in food processor until finely ground, about 30 seconds. Add melted butter and pulse until combined, about 8 pulses. Transfer crumbs to 9-inch pie plate.
2. Using bottom of dry measuring cup, press crumbs firmly into bottom and up sides of pie plate. Bake crust until fragrant and beginning to brown, 12 to 14 minutes. Let cool completely, about 30 minutes.
3. For the Filling:  Whisk all ingredients in bowl until fully combined. Pour filling into cooled crust.
4. Bake pie until center jiggles slightly when shaken, 15 to 17 minutes. Let cool completely. Refrigerate until fully chilled, at least 3 hours, or cover with greased plastic wrap and refrigerate for up to 24 hours.
5. For the Whipped Cream: Whisk cream, sugar, and orange zest in medium bowl until stiff peaks form, 2 to 4 minutes. Slice chilled pie and serve with whipped cream.