Orange-Lemon Pie
Baking and Desserts • European
Description
Especially good with black coffee)
Ingredients
- Wheat Flour 10 oz
- Brown Sugar 10 oz
- 10% cream 5 fl oz
- Butter 5 oz
- Dark rum 0 fl oz
- Powdered Sugar 0 oz
- Farm fresh eggs 7 pieces
- Lemon 1 piece
- Oranges 2 pieces
Step-by-Step Guide
Step 1
Cut the cold butter into cubes. Add the sifted flour and half of the sugar, and chop until it resembles fine crumbs. Break 1 egg into the dough, pour in the rum (you can substitute with ice water, but the result won't be as aromatic...). Quickly knead the dough, roll it into a ball, wrap it in plastic wrap, and refrigerate for 30–40 minutes.
Step 2
To prepare the filling, zest 1 orange and 1 lemon using a grater. Squeeze the juice from all the citrus fruits. In a bowl, mix the eggs, sugar, zest, add the juice, and stir until smooth.
Step 3
Roll out the chilled dough to a thickness of 0.5 cm to form a large pancake. Distribute the dough in a deep baking dish. For best results, place the dish with the dough in the refrigerator for 20 minutes. Then prick the crust with a fork in several places, cover it with parchment paper, and fill it with peas or special ceramic baking balls. Place in an oven preheated to 390°F for 10–12 minutes.
Step 4
While the pie base is baking, strain the citrus filling, add the cream, and mix. Remove the parchment paper with peas from the baked crust and pour the filling into it. Lower the oven temperature to 300°F and bake for about 30–40 minutes until the filling sets.
Step 5
The finished pie MUST be cooled and dusted with powdered sugar.
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