Open orange pie with caramel
12 servings
60 minutes
Open orange pie with caramel is a delightful combination of sweetness and light citrus tartness. Its roots trace back to American cuisine, where fruits are often paired with rich, intense caramel flavors. Baked orange slices soaked in fragrant syrup create a delicate treat with a caramel glaze that adds an enticing texture to the pie. The taste is bright, refreshing, moderately sweet, with pleasant notes of caramel and buttery dough. This pie is perfect for cozy home tea gatherings and festive feasts, impressing guests with its stunning appearance and unforgettable flavor.
1
2 cups of water + 1.5 cups of sugar bring to a boil (a syrup will be formed).
- Water: 2 glasss
- Sugar: 2.5 glasss
2
Put sliced oranges into it.
- Oranges: 3 pieces
3
Everything boils for 15 minutes, then scoop out the oranges with a slotted spoon onto a plate to cool, while leaving the syrup to simmer on low heat until foam (caramel) forms.
- Oranges: 3 pieces
4
Knead the dough, mix everything thoroughly.
- Butter: 250 g
- Sour cream 15%: 8 tablespoons
- Wheat flour: 2 glasss
- Chicken egg: 4 pieces
- Baking powder (raising agent): 1 teaspoon
5
Pass the remaining oranges through a meat grinder or chop finely and mix with the dough.
- Oranges: 3 pieces
6
Grease the baking tray with oil or place parchment paper, arrange the oranges, and carefully pour the batter.
- Butter: 250 g
7
Bake the pie in the oven at 160 degrees for 25-30 minutes.
8
When the pie is ready, it should be flipped so that the oranges are on top and poured with orange caramel on top (you can pour it from all sides to soak the pie even more).
- Sugar: 2.5 glasss
