Blood Orange Butterscotch Meringue Pie 8 servings 2 hours Adapted from Melissa Clark's Original Recipe on cooking.nytimes.com; Photo by Alex Lvrs

Ingredients for Crust:

• All-purpose flour, for rolling out dough
• Dough for 1 (9-inch) pie

Method for the Crust:

1. Roll pie dough on a lightly floured surface into a 12-inch circle, about ⅛-inch thick, using a lightly floured rolling pin.
2. Transfer to a 9-inch pie pan (not a deep dish); fold the edges over and crimp them together.
3. Prick crust all over with a fork and chill in freezer for 30 minutes until frozen. Cover with plastic if freezing for longer than a few hours. Wrap crust well if keeping in the freezer for up to a month.
4. Heat oven to 425°F.
5. Line chilled crust with foil and fill with pie weights or dried rice. Bake for 12 minutes.
6. Remove foil, lower oven temperature to 350°F, and bake until pale golden, 10-16 minutes longer.
7. Transfer to a rack to cool while you prepare the filling.

Ingredients for the Filling:

• 1 tsp. The Perfect Purée Orange Zest, thawed
• 1 cup of The Perfect Purée Orange Concentrate, thawed (dilute with 2 1/3 cups water)
• egg yolks (save whites for the meringue)
• 1 large egg
• ⅔ cup / 133 g. granulated sugar
• 2 tbsp. / 30 ml freshly squeezed lemon juice
• Pinch of salt
• 6 tbsp. / 85 g. unsalted butter, cut into 1/2-inch pieces

Method for the Filling:

1. In a heavy saucepan, whisk together egg yolks, egg and sugar.
2. Stir in the blood orange mixture, lemon juice, Orange Zest and salt.
3. Add pieces of butter and cook, whisking constantly, over medium-low heat until the mixture thickens enough to coat a spoon, about 7-9 minutes. An instant-read thermometer should register 180°F.
4. Inspect the filling: If you think there are any coagulated bits of egg, strain through a fine-mesh sieve into a clean bowl.
5. Pour filling into pie crust and return to the oven to bake until filling is set (it should jiggle only slightly in the center), about 18-40 minutes. (Chef’s note: Pies prepared in glass and ceramic dishes can take much longer to bake than those prepared in metal dishes. Don’t give up: The curd will eventually set.)
6. Remove pie from oven and increase oven temperature to 400°F for baking the meringue.

Ingredients for the Meringue:

• 4 egg whites, at room temperature
• 1 packed cup / 210 g. light brown sugar
• ¼ tsp. cream of tartar
• Pinch of salt

Method for the Meringue:

1. As the filling bakes, make the meringue. Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat.
2. Using a large metal bowl, whisk together egg whites, sugar, cream of tartar and salt.
3. Set the bowl with the egg white mixture into the pot above the water, and whisk constantly by hand until sugar dissolves and the mixture is warm (160°F on an instant thermometer) and has thickened and lightened in color, 5-7 minutes.
4. Remove bowl from heat.
5. Using an electric mixer, beat on medium-low speed and gradually increase speed to high until the mixture is thick, fluffy, and stiff peaks form, about 5-8 minutes. Be careful not to overbeat.
6. Spread the meringue over the hot filling, ensuring it meets the crust’s edges. Using a knife or spatula, swirl in a design if you like, and bake until lightly browned about 8-12 minutes.
7. Allow to cool completely, and top with freshly grated orange zest before serving.