Monday, December 28, 2015

Sun Wah Kue Orange Pie

Gads, it's been almost 5 years since i've posted anything.  Let's see if I remember how.  I am still knitting and designing socks.  My one sock collection has grown proportionately with my designing.

You're probably wondering about the title of my post.  Well, growing up, one of my favorite desserts was an orange pie from a SF restaurant called Sun Wah Kue.  My brothers and I basically just ate the filling and left the "cardboard" crust.  I vaguely remember the pie actually being in a paper pan and the crust was not very good.  Sun Wah Kue is no longer around.  I do remember buying a pie there in my adulthood but the pie was not as I remembered (thinking of the story where a recipe is passed down minus an ingredient or step).  i have since spent time fiddling around with my version of the filling as I remember.  My mom and my brother's in-laws say I am pretty close.  Anyway, we like it.  Am still working on perfecting the "cardboard" crust. 

I hope some of you who remember this pie will try this and let me know how close I've gotten.

"Sun Wah Kue" Orange Pie
from Adrienne Fong

  • 1 prebaked “cardboard” pie crust
  • 3 3/4 tsp Knox unflavored gelatin (a little less is better for softer filling)
  • 1 c water
  • 7/8 c sugar
  • pinch of salt
  • 1 c ice water
  • 1/2 c milk
  • 2 Tb orange extract
  • food coloring
  • Sweetened Whipped cream for topping

Using a medium size saucepan, sprinkle gelatin over 1 c water. Let stand 3 minutes. Heat gelatin over low flame to dissolve completely. Add sugar while heating and stirring. Add salt. Remove from heat. Cool slightly. Add ice water. Quickly stir in milk and orange extract. Color filling with food coloring. Pour into prepared pie crust. Refrigerate until firm.

Cover pie with layer of whipped cream. Enjoy!!!