Light Orange Pie
12 servings
70 minutes
Light orange pie is a delicate and fragrant treat that enchants with its citrus freshness and airy texture. This dessert has roots in European cuisine, where fruits are often used to create light and refined sweets. The pie's base is rich in the flavor of boiled orange combined with nuts and breadcrumbs, giving it a unique structure. The cream made from fresh orange, rum, and whipped eggs adds notes of juiciness and tenderness. As the pie sets in the refrigerator, its flavor becomes rich and its texture velvety. This dessert is perfect for a festive table, tea time in a cozy setting, or as an elegant finish to dinner.
1
Pie base: Cut 1 orange into 4 pieces, boil in a small amount of water for 15-20 minutes. Remove the seeds and grind through a meat grinder. Add crushed breadcrumbs and nuts.
- Oranges: 2 pieces
- Crushed breadcrumbs: 0.5 glass
- Crushed walnuts: 0.5 glass
2
Whisk 4 egg yolks until white, gradually adding sugar.
- Chicken egg: 9 pieces
- Sugar: 8 tablespoons
3
Combine everything and mix.
4
Whip 4 egg whites well and add to the mixture.
- Chicken egg: 9 pieces
5
Bake in the oven at 180–200 degrees for 30 minutes.
6
Cream: pass the remaining fresh orange through a meat grinder.
- Oranges: 2 pieces
7
Mix orange juice, rum (brandy or white wine), and add to the orange.
- Orange juice: 0.3 glass
- Rum: 0.3 glass
8
Whisk 4 yolks and 1 whole egg, mix everything and cook on low heat until thickened.
- Chicken egg: 9 pieces
9
Stir until it cools down.
10
Add 4 whipped egg whites, mix, and bring everything to a boil.
- Chicken egg: 9 pieces
11
Soak the base for soldering completely with the prepared mixture.
12
Cover with foil, place in the fridge overnight.
13
Sprinkle with the remaining nuts before serving.
- Crushed walnuts: 0.5 glass