Orange Pie
If you want to try a more special pie, I recommend you do this - the filling and the dough fit perfectly, a very fragrant and tender pie.
Just be careful not to put it in the fridge, I found that if you put it cold to store it hardens the dough (it has butter in the composition) - I prepared it nicely, portioned, because I had guests and I put a little in the bar putting it in the cold - the dough from the pie hardened and was no longer tender and soft.
In addition, be careful with the sugar in the filling, in the original recipe put 1 cup of sugar to 1 orange - in my opinion it was too sweet, I prefer it to be more sour - some guests told me that it is good, so how will place. In the future I would put 1 cup of sugar for 2 oranges.
Mix the yeast with warm milk, 1 tablespoon of sugar and a teaspoon of salt. Heat until foam forms on top.
Put the butter together with the flour and knead your hands until they crumble.
Then add the milk mixture with yeast and knead a soft and non-sticky dough.
Cover the dough with a foil or towel and let it rise for a little 1 hour and rest.
During this time we prepare the filling - the oranges are washed well and cut into slices.
They are passed through a mincer or blender - add the sugar and mix. That's all the stuffing.
Then divide the dough into 2 balls, spread one and place it at the bottom of an oven tray greased with butter.
I recommend using a larger tray than the one in the picture - you will get the dough and the filling.
Spread the filling evenly over the dough in the tray.
Spread the other sheet thinly, put it on top, cut the edges that are extra.
Put the pie in the oven - at 180-200 degrees.
After it browns well, take it out of the oven and grease it with a little butter on top, while it is hot.
Then let it penetrate and cool.
It is portioned, you can optionally powder it with sugar.
It's perfectly warm and so at room temperature - be careful not to let it get cold.
Good appetite!
