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Navel organges are coming into season and an orange pie is just what is needed, especially now that the cooler weather is settling in.
There are many different recipes for organge pie or portokalopita in Greek here is a simple version.
For the orange pie:
1 packet of crust sheet pastry
250 ml sunflower oil
250 gr. granulated sugar
150 gr. strained yogurt
100 gr. crushed almond bits
4 eggs, medium size
4 oranges
1 tbsp. vanilla extract
1 tbsp. rose water
1 tbsp. baking powder
1 tbsp. soda
For the syrup:
300 gr. granulated sugar
250 ml of water
1 cinnamon stick
Orange juice
For serving:
Ice cream
Instructions.
First, spread the pastry sheets on a surface, separately from each other and let them dry very well for about 2 hours. Once dry, crumble them up, transfer them to a large bowl and set aside.
Take two oranges, pierce their surface with a fork and place a saucepan over medium heat and simmer the oranges, for about an hour, until they are completely soft.
Once they are ready, remove them from the pot and leave them to cool. After they cool, we squeeze them to get as much moisture as you can and keep the juice aside, for later use.
Next, add the oranges to the multi and beat until smooth. Leave aside for the moment.
In a large bowl, break the eggs and add sugar, with a hand whisk, beat them until they turn white. Continuing to beat, add the yogurt, sunflower oil, baking soda, baking powder, vanilla extract, rose water and finally, the orange puree.
Squeeze the other 2 oranges, pour the juice into the bowl and mix well.
Immediately after, place a small frying pan over medium to high heat and roast the crushed almond bits carefully. Once it is ready, transfer it to the bowl with the remaining ingredients and continue mixing.
In the same bowl, mix in portions the crumbled pastry and with the help of a spatula mix, so that the mixture is homogenous.
Butter a rectangular oven pan measuring 34×25 cm, place the mixture in the tray and bake in a preheated oven at 160 ° C with the oven fan for 40-45 minutes and once it is ready, remove the pan from the oven and set it aside to cool down.
For the syrup:
Put a saucepan on a medium to low heat, add the water, the sugar, the cinnamon stick and the orange juice, which we had left aside earlier. Boil for 1-2 minutes, until the syrup sets.
With a knife, lightly pierce the surface of the orange pie, so that it soaks up the syrup better. Then pour the hot syrup over the cold orange pie.
Finally, cut into pieces and serve with ice cream.
Kali Orexi!!!
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