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1
Crust.
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2
Sift together the flour, salt, sugar and pecans.
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3
Add the thinly sliced cold butter into the flour mixture and blend until it looks like coarse meal.
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4
Sprinkle the ice water over the mixture and using a fork stir until a dough ball forms. If you require a little more water -- use it.
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5
Wrap the dough ball in wax paper and chill for 1-2 hours.
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6
On a lightly floured surface, roll the chilled dough out into a circle a bit larger than your pie pan.
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7
Carefully place dough into pie pan.
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8
Trim the dough about 1/4 inch above the rim of the pan.
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9
Please remember to prick the bottom of the crust all over with a fork and chill in the fridge for an additional 1/2 hour.
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10
Bake the crust in a preheated 450 degree oven for 10 - 15 minutes, then remove and allow to cool on rack.
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11
Filling.
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12
Preheat your oven to 350 degrees.
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13
Add your favorite raspberry preserves to the bottom of the cooled pecan crust.
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14
Mix the egg yolks, condensed milk, orange juice, and orange rind together, blending well.
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15
Pour the orange mixture into the prepared crust.
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16
Meringue.
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17
In a large bowl beat the egg whites and the cream of tarter together until soft peaks form.
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18
Gradually add the sugar, a little at a time, beating well until the eggs are stiff but not dry.
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19
Spread the meringue on top of the orange filling making sure to seal the edges.
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20
Bake in a 350 degree oven for 12-15 minutes or until golden brown.
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21
Watch your pie so that the meringue doesn't burn.
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22
Once the pie has cooled, chill for several hours and ENJOY!
