Orange Pie
8 servings
60 minutes
Orange pie is a delightful combination of citrus freshness and tender texture. European cuisine often uses oranges to add brightness and aroma to desserts. This pie impresses with its ease of preparation: freshly squeezed juice and fragrant orange zest harmoniously blend with milk, sugar, and eggs to create a light dough. Baked to a golden crust, it acquires a wonderful caramel hue. Sprinkled with powdered sugar, the pie becomes a true centerpiece of the table. Its taste is soft, sweet, with a hint of tartness, and the texture is moist and delicate. A great choice for a cozy tea time or festive dessert!
1
Preheat the oven to 180 degrees. Grate the orange peels on a fine grater and squeeze the juice from the pulp.
- Oranges: 2 pieces
2
Mix the zest and juice with lemon juice, eggs, baking powder, sugar, milk, and butter and mix well.
- Oranges: 2 pieces
- Lemon juice: 1 tablespoon
- Chicken egg: 3 pieces
- Baking powder (raising agent): 8 g
- Sugar: 100 g
- Milk: 200 ml
- Vegetable oil: 100 ml
3
Gradually add flour while mixing. You may need less or more; the dough should have the consistency of thick sour cream.
- First-grade wheat flour: 200 g
4
Line the bottom of a removable mold with paper. Pour in the batter and place in the oven at 180 degrees for 40-50 minutes, until a firm crust forms and the batter rises.
5
Sprinkle with powdered sugar before serving.
- Icing sugar: to taste