Lenten orange pie
6 servings
40 minutes
Vegan orange pie is a light and fragrant treat perfect for those observing a fast or simply wanting to enjoy healthy baking without eggs and dairy. Its roots can be traced to American culinary traditions where simplicity and rich citrus flavor are valued. The soft dough with hints of orange pairs wonderfully with the juicy fruit filling, creating a balance of sweetness and slight tartness. Thanks to the use of vegetable oil and fresh oranges, the pie turns out surprisingly tender with a rich citrus aroma. It is ideal for tea parties and cozy home evenings, and can be topped with coconut flakes or powdered sugar for added texture. This dessert is not only delicious but also healthy, as oranges are rich in vitamin C, making it an excellent choice for maintaining vitality and immunity.
1
Recipe for lean orange pie: 1. Add sugar and salt to the flour, then add the quenched soda (with lemon juice or vinegar). 2. Pour in water with lean oil and knead a soft dough; if too dense, add a bit more water. 3. Set aside a small portion and place it in the freezer for 20-30 minutes. 4. Transfer the remaining dough to a greased round mold and spread it into a thin layer with edges formed. 5. Remove seeds from peeled oranges and lemon; blend the pulp into a homogeneous mass using a blender, then add starch and sugar and mix well. 6. Place the orange filling into the mold. 7. Take out the reserved dough from the freezer and grate it over the filling (I didn't have time so I just laid it in strips). 8. Place the formed lean pie in a preheated oven and bake at 180-190 degrees until ready for about 30 minutes.
- Sugar: to taste
- Wheat flour: 2 glasss
- Soda: 0.5 glass
- Salt: pinch
- Water: 70 ml
- Vegetable oil: 60 ml
- Lemon: 0.3 piece
- Oranges: 3 pieces
- Potato starch: 2 tablespoons
2
Sprinkle the cooled orange pie with powdered sugar or coconut flakes.
- Sugar: to taste