Orange-pistachio pie with semolina
4 servings
60 minutes
Orange-pistachio semolina pie is a refined blend of aromas and textures inspired by European baking traditions. The bright citrus flavor of orange intertwines with the rich nutty note of pistachios, while semolina gives the pie an extraordinary lightness and softness. The origins of this recipe trace back to Mediterranean cuisines, where oranges and nuts are often used in desserts to add depth of flavor. This pie is perfect for a cozy tea time or festive treat. Its velvety structure with crunchy pistachio pieces makes it a true delight in every bite. It can be served with a scoop of vanilla ice cream or light cream for even greater gastronomic sophistication.
1
Preheat the oven to 190 degrees.
2
Chop the pistachios in a blender to leave small pieces.
- Pistachios: 100 g
3
Grate the orange peel on a fine grater and squeeze the juice from the orange.
- Oranges: 1 piece
4
Cream the butter with sugar, then beat with a mixer.
- Butter: 200 g
- Sugar: 150 g
5
Continue whisking, adding the eggs one by one.
- Chicken egg: 2 pieces
6
Add orange zest, flour, semolina, baking powder, pistachios, vanilla extract, salt and mix gently with a mixer on low speed for just 20 seconds.
- Oranges: 1 piece
- Wheat flour: 60 g
- Semolina: 180 g
- Baking powder (raising agent): 1 teaspoon
- Pistachios: 100 g
- Vanilla extract: 0.5 teaspoon
- Sea salt: pinch
7
Pour orange juice into the dough and mix with a spatula.
- Oranges: 1 piece
8
Place the dough in a small baking dish with high sides and send it to the preheated oven for 30 minutes.
