yet another Thanksgiving special, this recipe arose out of pure thankfulness and devotion towards good food! Here’s the story.
Once upon a time there was a food loving girl, in a small town of Foodsbury, who very happily on her way back from the market, saw some very orange orange and thought she’d give up on early morning tea cakes and replace her breakfast with whole fruits. As noble as her thoughts, her actions weren’t as the thought of orange juice simply triggered in her the urge to bake a pie at the strike of midnight.
Yes. That is the true story of this pie although the recipe is my mums. My oranges ended up being in a pie rather than as health drinks. blame it on the genes. Tch Tch.
- Flour: 1 cup, refrigerated
- baking powder: 1/2 teaspoon
- Butter: 2/3 rd cup, cut into small cubes, hard cold
- Ground cinnamon: 1 teaspoon
- Orange Juice: Juice of 1 and 1/2 oranges
- Vanilla extract: 1 teaspoon
- Salt: 1 teaspoon
- Sugar: 1 teaspoon
- Plain Vanilla Cake crumbles: about 1 cup and a half.
- For the pie dough
- Sift baking powder, plain flour, salt and sugar together.
- Cut through the butter in the flour mixture with a fork- the resulting mixture should look like coarse corn meal.
- Note: Make the dough quickly and melting of butter will render the crust chewy. We want a flaky crust. Also, involve as less hand as possible as the temperature in our hand might melt the butter.
- Once you have brought it into a corn meal consistency, pour about 3 tbsp of ice cold water in it and knead it to a dough. Refrigerate immediately.
- In a floured surface, roll your into a 1″ mixture and transfer to a pie dish. Cut of the sides and with your hand level the pie dough to the pan.
- Pinch the sides to the surface.
- poke some holes at the base and sides and bake till golden brown.
For the filling:
Mix orange juice, vanilla and cake crumbles in a bowl and let it rest.
Assemble and bake:
Fill in the cake mixture in the pie crust and bake for another 5-10 minutes.
Serve with ice cream or coffee.