Orange Grove
4 servings
60 minutes
The orange pie is a fragrant creation of author cuisine that combines airy yeast dough with a rich orange filling. Its history begins in the search for unusual flavor combinations where citrus freshness perfectly complements the softness of the dough. The crispy golden crust hides a tender fruit core soaked in the natural sweet-sour essence of oranges. The fruit peel gives the pie a slight bitterness that contrasts with the caramel hue of sugar. This dessert is perfect for cozy family evenings or festive tea parties, delighting with its balance of taste and texture. Served chilled, it allows the filling to shine even brighter, leaving a pleasant aftertaste and a desire to try it again.
1
Knead the dough. Dissolve the yeast in half a glass of water with 1 teaspoon of sugar.
- Fresh yeast: 1 tablespoon
- Water: 0.5 glass
- Sugar: 150 g
2
Chop the flour with cold margarine until it resembles fine crumbs. Then, use your hands to mix the flour with the margarine to create a fine flour crumb.
- Wheat flour: 2 glasss
- Margarine: 125 g
3
Gather into a pile, make a depression, add salt, pour in diluted yeast. Knead the dough. Place the finished dough in a plastic bag and refrigerate for 30 minutes.
- Salt: to taste
4
Remove the seeds from the oranges, blend them or grind them through a meat grinder. It is not necessary to peel the oranges for grinding. Add the remaining sugar and starch. Mix thoroughly.
- Oranges: 2 pieces
- Sugar: 150 g
- Starch: 1 teaspoon
5
Divide the dough into three parts (one larger, the other two smaller). Roll out the larger part thinly and place it in a round form. Add half of the filling. Place the rolled smaller part on top of the filling. Add the remaining filling on top of the prepared flatbread. Roll out the second smaller part thinly, cover the filling, and pinch the edges of the pie. Make a hole in the center of the pie for steam to escape.
6
Bake at 180 degrees for 30–40 minutes until golden brown.
7
Serve the pie chilled.