Orange-apple crumb pie on the Delicious Blog

      Recipe preparation:

       Source: https://www.vkusnyblog.com/recipe/apelsinovo-yablochnyj-pesochnyj-pirog/Notes on ingredients:

      Apples. For the filling, it's best to choose firm apples that won't turn to mush when baked. I like Gloucester, Golden, and similar varieties for this role. Granny Smith will be too firm.

      The weight of an average apple is 200 g whole.

      Oranges. Choose the sweetest and juiciest ones. The navel variety is the best – they usually have a characteristic textured navel.

      The weight of an average orange is about 250 g with the peel.

      Starch. As in all pastry, I recommend corn starch here – it thickens gently and predictably, without lumps and without an off taste. If you do decide to substitute with potato starch, use half the weight compared to corn starch.

      Sugar. For the dough, we use powdered sugar – it will give a very delicate, literally melting-in-your-mouth base. Fine sugar can technically also be used, but the dough will be more textured with it. For the filling, we use regular white sugar of any granulation.

      Flour. As with other shortcrust pastries, you need either regular high-grade flour with about 10% protein or weak cake flour with 8-9% protein. The lower the protein percentage, the more tender your shortcrust will be. Strong bread flour is definitely not suitable.

      Butter. Use butter with 80% fat content or higher. Unsalted.

      Eggs. The recipe is based on a medium egg weighing about 50-55 g without the shell. By labeling, this will be C-1 or M.

      Let's move on to the preparation.

      For the dough, combine flour with baking powder and diced cold butter in a food processor. Blend until it resembles fine, fatty crumbs.

      Add powdered sugar, salt, and eggs, and blend again until the dough comes together.

      If this doesn't happen and the dough remains crumbly, you can add a couple of tablespoons of ice water.

      Divide the dough into 2 parts – one slightly smaller than the other. Form the dough into discs and wrap in plastic wrap (I put it in a bag).

      Place in the refrigerator for 30-40 minutes.

      Prepare the filling. Peel the oranges, removing the white part from the center. Blend everything else in a food processor into a coarse puree.

      Separate about 1/5 of the mass and mix it in a bowl with starch. Set aside.

      Peel the apples, remove the cores. Cut into cubes about 1 cm on each side.

      Pour the main mass of orange puree into a saucepan, add sugar, and place on the stove. Bring to a boil and cook over medium heat for 5-7 minutes.

      Then, while stirring constantly, pour in the mixture of the remaining orange puree with starch. Cook, vigorously stirring with a whisk, until the mixture thickens and becomes clear.

      Add the apples and mix. Remove from heat.

      Take the chilled dough out of the refrigerator. Roll out the larger portion into a sheet – it's easiest to do this between sheets of parchment paper.

      Place it in a mold (preferably one with a removable bottom). Trim any excess from the top.

      Spread the filling over the dough base.

      Grate the second part of the dough and the scraps of the first on a coarse grater on top.

      Send the pie to a preheated oven at 170 °C and bake for about 35-40 minutes.

      Remove the finished pie from the oven and cool it directly in the mold.

      Cut the pie into portions and serve.

      Enjoy your tea time!



       This recipe for orange-apple shortcrust pie has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.

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