The perfect apple and orange pie

This pie. You guys I’m telling you, if I could make it every weekend I would! :) The orange and apple combination can be surprising but trust me – in a good way! It’s fresh, it’s moist, it’s crunchy, it’s sweet & sour…need I go on? And the great thing about this sweet shortcrust pastry recipe is that you can use it for any sweet pie recipe you like. It comes from BBC Good Food magazine and it’s my absolute favourite!
I would be happy if you could give it a try. If you do please let me know how it worked out for you :)
Happy baking!

Note: In case anyone was not sure how to segment an orange – you can simply follow these simple steps :)



The perfect apple and orange pie
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For the sweet shortcrust pastry
  1. 225g cold unsalted butter, chopped into small cubes
  2. 350g plain flour
  3. 50g icing sugar
  4. 1/4 tsp salt
  5. 1 large egg yolk (save the white for brushing the pastry)
  6. 2 - 3 tbsp cold water
For the filling
  1. 3 large or 4 medium size apples (sweet & sour type)
  2. 1 orange
  3. 1 tsp cinnamon
  4. 50g brown sugar + some extra for top decoration
To make the pastry
  1. Put the butter and flour in a food processor with 1/4 tsp salt and mix until the mixture resembles damp breadcrumbs. You can also do this by hand by rubbing the butter and flour together in a big bowl with your fingertips. Add the sugar and briefly whizz again or stir to combine.
  2. Whisk the egg yolk with 2 tbsp cold water and drizzle over the flour mixture. Use pulse button to blend the mixture and keep going until it starts to form large clumps. If the mixture seems a bit dry you can add a little more water a tsp at a time, but no more than 3 tsp in total.
  3. Tip the dough mixture onto a work surface and briefly knead the dough to bring it together into a smooth ball. Try to avoid overworking it or the dough will be tough. Flatten the dough into a dusc shape, wrap in cling film and chill for at least 30 minutes (or for up to 2 days).
To make the filling
  1. While the dough is chilling prepare the filling. Peel the apples and cut them into quarters. My favourite way to eat apples in this pie is when they are cut into thin slices. But you can also grate them finely or chop into pieces - whichever way you prefer.
  2. Add zest from half of the orange. Next, peel the orange and segment it (cut out the flesh). Cut it into smaller pieces and add to the apple mixture together with brown sugar and cinnamon. Stir everything until well coated.
Assemble the pie
  1. Pre-heat the oven to 190°C /170°C fan.
  2. Remove the dough from the fridge and divide in two. On a lightly floured surface begin to roll out the first half of the pastry gently, turning every so often until it's large enough to fit the tin with a slight overhang. Place the pastry into the greased tin (ca. 25cm) and gently push it into the corners. Trim the edges.
  3. Spoon the apple & orange filling* into the tin lined with pastry.
  4. Roll out the other half of the dough and cover the pie. You can decorate the top any way you like – you can make either a lattice (dough strips - like I did) or stamp some fun shapes in the dough (flowers, hearts, etc.). Finally, brush the top with whisked egg white and scatter with some extra brown sugar.
  5. Place the pie in the pre-heated oven and bake for 35-40 minutes or until golden brown and you can see the filling see bubbling. Remove from the oven and let it cool before serving.
  1. * Check if there's not too much liquid coming from the apples before adding the filling into the piel If so, try to get rid of it in order to avoid soggy pie bottom! :)
Windmill Dreams

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