Rustic orange pie

Rustic orange pie

It’s the height of orange season. So we make the most of it. In addition to feasting, we are full of vitamins. In salads, cakes, creams… there are many ways to enjoy them.
The pie is perhaps less expected, but it is nevertheless delicious.

I imagined the simplest pie possible. A paste and orange slices on it. Well, it works terribly well!
And don’t worry about having a soggy dough. It is perfectly crispy. A hint of powdered almond makes it particularly tasty and allows the juice to be absorbed.
And then, I kept the idea of ​​Donna Hay, to add cumin in the dough. It’s the little extra that makes this pie even more original.

This is a seasonal dessert that should seduce you and make you wait until spring.

Rustic orange pie:

225g flour
1/4 tsp ground cumin
30g icing sugar
90g butter
2 tsp lemon juice
60ml cold water
8 oranges (Maltese)
100g sugar
1 tsp cornstarch
45g ground almonds

Prepare the dough.
In a robot, put the flour, cumin, sugar and butter. Blend for a few seconds to obtain a powder.
Add water and lemon juice. Mix briefly. Add a splash of extra water if needed to help the dough form into a ball.

Roll out in a circle without trying to have even edges, then place the dough on a baking sheet.
Book cool.

In a bowl, mix the sugar and cornstarch.
Peel the oranges raw. To do this, cut both ends, then go all the way around, cutting into the flesh with a sharp knife.
Put the oranges in the sugar and mix. Let stand 5 minutes.

Preheat the oven to 220°C.

Take the dough out of the fridge, and cover with almond powder, leaving 5 cm all around.
Spread the orange slices on top without the juice.
Fold the edges over the oranges and bake for 15 minutes.

Pour the juice into a small saucepan and cook for a few minutes, until thickened.

Pour a little of this syrup over the oranges and continue cooking for about 10 minutes. The pie should brown, but not burn.

Serve warm or cold, with the remaining syrup.

Rustic orange pie

To finish: cumin can surprise. It is nevertheless very discreet. Maybe even a little too much for me.
You can of course not put it or put a little more.
I use cumin seeds that I fry for 1 minute before crushing them in a mortar.

Of course, it is the day itself that she is the best. Afterwards, it will lose some of its crispness.

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