Orange Pie

Golden, fluffy Orange Pie with the aroma and taste of oranges.
Simple ingredients, easy process and delicious outcome.
Easy pie for those new in the kitchen or for those who want to enjoy a delicious homemade sweet but without having to spend many hours in their kitchen.
Enjoy it with an ice cream ball!

work: 00h:15′

time: 01h:00′

very easy: 1/5

Ingredients (16 pieces) 1 package (450gr/ 16 oz) of phyllo pastry 1 glass canola oil 1 glass sugar 1 cup (7 oz) of yogurt ½ glass milk 4 eggs zest of 2 oranges 1 sachet/ 20gr/ 0.7 oz baking powder 1 tsp orange essence	Dilute the yogurt into the milk. In a large bowl put all ingredients and mix gently…	…to have a thin cream. Add the orange essence.
Chop the pastry with your hands and put the pieces into the bowl of the mixture. Stir gently to evenly wet.	Grease a rectangle nonstick pan and add the mixture. Put in the oven, at 180°C/ 350°F/ 4 Gas Mark, for 30′ to 40′ until the pie is golden brown and the base is cooked. Remove from the oven and let cool on a wire rack.	Syrup 1 glass orange juice 1½ glass of water 2 cups sugars the squeezed oranges
Put the ingredients of the syrup in a small saucepan and boil for 5′. Time is measured from the time the syrup begins to boil.	Cut the pie in large square pieces and drizzle with syrup.	Let the pie to absorb the syrup well. Serve and enjoy.

Kitchen Tips & Tricks

• Separate the sheets and set them aside to dry for half an hour. This way they are easier to break, and do not produce hard masses in the yeast mixture.
• Use 2 forks to better integrate the broken sheets in the cream.
• Choose sweet oranges. Otherwise the pie will have a sour taste and you may have to add more sugar.

related recipes

Savarin à l' Οrange

Savaren with Orange is a quick version of the classic Savaren with rum. Light, delicious cake, soaked in a syrup flavored with the taste and aroma of orange. This season we can find very tasty and juicy oranges and this is the perfect time to enjoy it! Savaren is a kind of baba au rhum. His name was in honor of the famous French writer and gastronomy Brillat-Savarin. Served usually soaked in syrup in which we add rum or other alcohol and whipped cream.