Orange Meringue Pie

PIE PASTRY
2 c All-purpose flour 12 tb Unsalted butter; sliced
1/2 ts Salt 1 1/2 tb Grated orange zest
2/3 c Vegetable shortening 1/2 c Fresh lemonjuice
2 tb Ice water (or more) 2 ts Grenadine syrup
2 c Fresh orange juice

Combine the flour, salt and shortening in a large mixing bowl, and
cut in the shortening until the mixture resembles coarse meal. With
a fork, stir in only enough ice water to enable the dough to be
gathered into a ball. Flatten the ball into a disk, wrap in waxed
paper and refrigerate for at least 1 hour.
On a lightly floured surface, roll out the pastry into an 11-inch
round. Without stretching, fit the pastry into a 9-inch pan. Trim,
leaving a 1/2-inch overhang all around; discard the pastry scraps or
reserve for another purpose. Tuck under the excess pastry and crimp
to make a decorative edge. Refrigerate for 30 minutes before baking.
Preheat the oven to 425 F. Line the pastry with aluminum foil and
weigh down with aluminum pie weights or dried beans to prevent the
pastry from bubbling. Bake for 15 to 20 minutes, or until crisp and
golden. Cool on a rack.
PREPARE THE FILLING: In a large mixing bowl, combine the cornstarch,
flour, sugar and salt. Stirring constantly, pour in the boiling
water nad blend until smooth. Add the egg yolks and orange juice and
beat until smooth. Transfer the filling to the top of a double
boiler over, but not touching, boiling water and cook, stirring
frequently, for 15 to 20 minutes. When the mixture is very thick,
remove it from the heat. Add the butter, orange zest, lemon juice
and grenadine; stir until the butter melts. Cover with a round of
waxed paper place directly on the surface and let the filling cool to
room temperature. Pour into the pre-baked pie shell, cover with
waxed paper and chill for at least 5 hours or overnight. PREPARE THE
MERINGUE: Preheat the oven to 350 F. Place the egg whites in a
bowl, add the salt and beat until the whites are foamy. Add the
cream of tartar and beat until soft peaks form. Gradually add the
sugar and continue beating until the whites are stiff and very
glossy. Do no overbeat or the meringue will be dry. Pile the
meringue on the filling, mounding it in the center and spreading it
out to the edge of the crust to seal well.
Bake in the center of the oven for 15 minutes, or until the meringue
is golden. Let cool and chill for 3 hours before serving. To slice
neatly, use a knife dipped into boiling water before making each cut.

Yields
8 servings