Orange pie Orange pie

Orange pie

FOR A BAKING PAN 28x20x9cm (11x7.8x3.5 inch) OR 8 PROTIONS 90 minutes
FiveStar: 
Average: 5 (4 votes)

INGREDIENTS

For serving

  • orange pie
  • pastry cream with whipped cream
  • ice cream

For the orange pie

  • 200 g. (7oz) sugar
  • 13 g. (0.4oz) baking powder
  • 130 g. (4.5oz) eggs
  • 130 g. (4.5oz) yoghurt
  • 7 g. (0.2oz) orange zest
  • 1 g. (0.03oz) vanilla extract
  • 220 g. (7.7oz) sunflower oil or any vegetable oil
  • 340 g. (11.9oz) phyllo dough sheets, broken into large pieces
  • 1200 g. (42.3oz) syrup

For the syrup

  • 400 g. (4.1oz) sugar
  • 400 g. (4.1oz) orange juice
  • 50 g. (1.7oz) orange zest
  • 400 g. (4.1oz) water

For the pastry cream with whipped cream

  • 480 g. (16.9oz) milk
  • 1 vanilla bean or 2g. vanilla extract (0.07oz)
  • 2 sticks cinnamon
  • 120 g. (4.2oz) sugar 
  • 175 g. (6.1oz) eggs
  • 55 g. (1.9oz) butter
  • 45 g. (1.5oz) corn starch
  • 170 g. (5.9oz) whipped cream

COOK ALONG PREP & EQUIPMENT LIST

Check to the right for prep and equipment list

DIRECTIONS

For serving

Place a piece of orange pie on a plate. Garnish with the pastry cream, the ice cream and a few pieces of raspberries.

For the orange pie

In a bowl, mix the sugar with the baking powder. Add the eggs, the vanilla extract and mix well. Add the yoghurt, the orange zest and continue stirring with a whisk until the mixture forms a creamy texture. Add the oil and whisk until incorporated.

 

Add the phyllo pieces and stir gently by hand to combine with the mixture. Place the mixture in a baking pan and bake in a preheated oven at 160 °C (320 F) for 60΄- 70΄. Check for doneness by inserting a small skewer to the center of the pie, it should come out clean. Remove from the oven and pierce the surface gently with a kitchen fork or knife. Pour in enough syrup to completely cover the surface of the pie. Once the syrup is absorbed after a few minutes pour in enough syrup to cover the surface of the pie once again. Repeat until all syrup is used. Let the pie cool down before serving. You may serve at the preferred temperature, we recommend slightly warm. You may store at room temperature or the fridge.

For the syrup

Place all the ingredients in a saucepan. Bring to a boil, reduce the heat and simmer for 2 minutes. Set aside and keep hot until needed.

 

For the pastry cream with whipped cream

Put the milk with half the sugar and vanilla in a saucepan and slowly bring almost to a boil. Remove the pot from the heat, cover it with a clingfilm and let it rest for about 20 minutes. For maximum flavor store in the fridge overnight to let the aromas infuse.

 

Return to the heat and bring to a boil just before boiling. At the same time mix the eggs with the rest of the sugar and the corn starch. Pour ½ of the milk mixture slowly into the egg mixture while stirring constantly with a whisk avoid cooking the egg. Return to the pot and cook on low heat, stirring constantly until the mixture thickens and begins to bubble.

 

Remove from the heat and add the butter. Pass the cream through a sieve and place it in a pan to cool, covering its surface with film to avoid skin formation. When the cream cools completely mix in the whipped cream. Store in the fridge.

 

 

Tip: We can serve the orange pie either hot or cold.

Tip: We can combine the orange pie with ice cream of our choice or even with yogurt.

COOK ALONG PREP & EQUIPMENT LIST

Prep

  • scaled ingredients per recipe
  • separated ingredients per recipe
  • grated orange zest for the sirup and the orange pie
  • orange juice
  • dried phyllo
  • whipped cream chilled
     

Equipment 

  • 1 weighing scale
  • several bowls for storage
  • 1 large bowl for the orange pie mix
  • 1 flat tray for drying the phyllo dough (ideal 50*30cm / 20*11.8inch)
  • 1 medium pot for the sirup (ideal 20*15cm / 7.8*6inches)
  • 1 medium pot for the pastry cream (ideal 30*10cm / 11.8*3.9inch)
  • 1 silicone spatula for the pastry cream
  • 1 spoon spatula for the sirup
  • 1 strainer for straining the sirup
  • 1 ladle for sirup the orange pie
  • 1 whisk for the orange pie
  • 1 peeler
  • 1 fine grater or a box grater with fine cut for the zests
  • mixer with whisk or hand mixer for the whipped cream
  • 1 baking pan for the orange pie (ideal 28*20*9cm / 11*7.8*3.5inch)
  • 1 ice cream scoop
  • 1 chopping board (ideal 20*30cm / 7.8*11.8inches)
  • 1 chef’s knife (ideal 20cm / 7.8 inches)
  • 1 utility knife (paring knife), (ideal)
  • kitchen paper

For serving

  • orange pie
  • pastry cream with whipped cream
  • ice cream

For the orange pie

  • 200 g. (7oz) sugar
  • 13 g. (0.4oz) baking powder
  • 130 g. (4.5oz) eggs
  • 130 g. (4.5oz) yoghurt
  • 7 g. (0.2oz) orange zest
  • 1 g. (0.03oz) vanilla extract
  • 220 g. (7.7oz) sunflower oil or any vegetable oil
  • 340 g. (11.9oz) phyllo dough sheets, broken into large pieces
  • 1200 g. (42.3oz) syrup

For the syrup

  • 400 g. (4.1oz) sugar
  • 400 g. (4.1oz) orange juice
  • 50 g. (1.7oz) orange zest
  • 400 g. (4.1oz) water

For the pastry cream with whipped cream

  • 480 g. (16.9oz) milk
  • 1 vanilla bean or 2g. vanilla extract (0.07oz)
  • 2 sticks cinnamon
  • 120 g. (4.2oz) sugar 
  • 175 g. (6.1oz) eggs
  • 55 g. (1.9oz) butter
  • 45 g. (1.5oz) corn starch
  • 170 g. (5.9oz) whipped cream

COOK ALONG PREP & EQUIPMENT LIST

Check to the right for prep and equipment list

For serving

Place a piece of orange pie on a plate. Garnish with the pastry cream, the ice cream and a few pieces of raspberries.

For the orange pie

In a bowl, mix the sugar with the baking powder. Add the eggs, the vanilla extract and mix well. Add the yoghurt, the orange zest and continue stirring with a whisk until the mixture forms a creamy texture. Add the oil and whisk until incorporated.

 

Add the phyllo pieces and stir gently by hand to combine with the mixture. Place the mixture in a baking pan and bake in a preheated oven at 160 °C (320 F) for 60΄- 70΄. Check for doneness by inserting a small skewer to the center of the pie, it should come out clean. Remove from the oven and pierce the surface gently with a kitchen fork or knife. Pour in enough syrup to completely cover the surface of the pie. Once the syrup is absorbed after a few minutes pour in enough syrup to cover the surface of the pie once again. Repeat until all syrup is used. Let the pie cool down before serving. You may serve at the preferred temperature, we recommend slightly warm. You may store at room temperature or the fridge.

For the syrup

Place all the ingredients in a saucepan. Bring to a boil, reduce the heat and simmer for 2 minutes. Set aside and keep hot until needed.

 

For the pastry cream with whipped cream

Put the milk with half the sugar and vanilla in a saucepan and slowly bring almost to a boil. Remove the pot from the heat, cover it with a clingfilm and let it rest for about 20 minutes. For maximum flavor store in the fridge overnight to let the aromas infuse.

 

Return to the heat and bring to a boil just before boiling. At the same time mix the eggs with the rest of the sugar and the corn starch. Pour ½ of the milk mixture slowly into the egg mixture while stirring constantly with a whisk avoid cooking the egg. Return to the pot and cook on low heat, stirring constantly until the mixture thickens and begins to bubble.

 

Remove from the heat and add the butter. Pass the cream through a sieve and place it in a pan to cool, covering its surface with film to avoid skin formation. When the cream cools completely mix in the whipped cream. Store in the fridge.

 

 

Tip: We can serve the orange pie either hot or cold.

Tip: We can combine the orange pie with ice cream of our choice or even with yogurt.

COOK ALONG PREP & EQUIPMENT LIST

Prep

  • scaled ingredients per recipe
  • separated ingredients per recipe
  • grated orange zest for the sirup and the orange pie
  • orange juice
  • dried phyllo
  • whipped cream chilled
     

Equipment 

  • 1 weighing scale
  • several bowls for storage
  • 1 large bowl for the orange pie mix
  • 1 flat tray for drying the phyllo dough (ideal 50*30cm / 20*11.8inch)
  • 1 medium pot for the sirup (ideal 20*15cm / 7.8*6inches)
  • 1 medium pot for the pastry cream (ideal 30*10cm / 11.8*3.9inch)
  • 1 silicone spatula for the pastry cream
  • 1 spoon spatula for the sirup
  • 1 strainer for straining the sirup
  • 1 ladle for sirup the orange pie
  • 1 whisk for the orange pie
  • 1 peeler
  • 1 fine grater or a box grater with fine cut for the zests
  • mixer with whisk or hand mixer for the whipped cream
  • 1 baking pan for the orange pie (ideal 28*20*9cm / 11*7.8*3.5inch)
  • 1 ice cream scoop
  • 1 chopping board (ideal 20*30cm / 7.8*11.8inches)
  • 1 chef’s knife (ideal 20cm / 7.8 inches)
  • 1 utility knife (paring knife), (ideal)
  • kitchen paper

RECIPE STORY

Orange pie Steps



 

 

 

 

 

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