The cake remaining after making orange lemonade should be placed in a sieve and squeezed thoroughly with a spoon or by hand. For the apple-orange pie we need half cake (!). It should be borne in mind that it was not subject to heat treatment, and therefore may be slightly bitter. If you don’t like citrus bitterness, add a little more sugar to the dough, I don’t do this, because for me this bitterness adds piquancy to baked goods.
If you do not use cake, add the zest of one orange to the dough and use only 2 tbsp instead of 60 ml of milk. of this product and also take 2 tbsp. orange juice.
Preheat the oven to 180 degrees C.
Grease a baking dish with vegetable oil and dust with flour. It is better to take a mold at least 23-25 cm in diameter so that the layer of dough is not too large. This way the pie will bake better, and more apples will fit in.
Wash the apples, core them, cut the pulp into thin slices.
Beat eggs with sugar until a white fluffy mass is obtained.
Add the sifted flour and baking powder in portions and gently fold in with a spatula. There is no need to stir too vigorously to prevent the dough from becoming sticky.
Pour in milk and vegetable oil, mix lightly. The dough should be as thick as sour cream.
Add the squeezed orange pulp into the dough and mix with a spatula. Once again, please note that we only need half a portion of the cake left over from making lemonade.
Pour the batter into the prepared baking pan.
Fan out the apples, dipping the cut into the dough.
Product set:
Dough:
Flour – 1 glass;
Eggs - 2 pcs;
Sugar – 100 gr;
Soda - on the tip of the knife;
Vinegar - 1/2 teaspoon;
Fruits:
Lemon -1 pcs + sugar for lemon (3 tablespoons);
Orange – 2 pcs;
Apple – 1/2 pcs;
Vegetable oil for greasing the mold – 40g.
Recipe for making pie with oranges and apples:
1. Twist the lemon in a meat grinder (remove the seeds first), cover with sugar.
2. Peel the oranges using a grater, remove the remaining skin (discard), remove the seeds, and cut the pulp into thin slices.
3. Cut half an apple into thin slices.
4. Thoroughly grease the mold with vegetable oil, fan out orange and apple slices in a circle on the bottom of the mold.
5. In a deep bowl, beat 2 eggs and 100g with a mixer. sugar into a dense foam, add flour, lemon twisted with sugar and the remains of orange slices, quickly knead the dough with a fork, the thickness should resemble thick sour cream, quickly quench the soda with vinegar on the tip of a knife and mix the dough again.
6. Pour the finished dough into a mold with fruit, place in the oven, preheated to 180 degrees.
7. Bake the pie for 30-40 minutes, check the readiness with a wooden stick; if you pierce the surface to the bottom of the pan and nothing sticks to the stick, then the pie is ready.
8. Cool the cake in the pan and turn it upside down. 
Apples are often used to make sweet pastries. Moreover, you can prepare apple filling with the addition of other fruits. One of the successful combinations is the combination of apples and oranges. Therefore, a pie with apples and oranges is an excellent baking option, both for the everyday menu and for the holiday table.
There are various options for sweet pastries with the addition of oranges and apples. Fruit can be added directly to the dough or used to make the filling. Sometimes only orange juice and zest are used.
Before using an orange for baking, the fruit must be washed well and doused with boiling water. After this, use a sharp knife or grater to remove a thin layer of orange zest. You need to remove it very thinly so that the white part of the peel does not get in. The zest, cut with a knife, is finely chopped.
If oranges are used for filling, then the fruits do not need to be peeled. For this baking option, you need to choose fruits with thin skin. The fruits are cut into thin circles or semicircles.
If an orange is added to the dough, then you need to not only remove the skin, but also remove the films from the slices and cut the pulp into pieces. The juice formed in this case does not need to be poured out; it is also added to the dough.
The apples for the orange-apple filling are cut in the same way as citrus fruits. That is, if the oranges were cut into semicircles, then the apple slices should have the same shape. This is not a requirement, but it will make the cake look prettier.
But the dough for such a pie can be prepared in different ways, it can be a sponge cake, yeast dough, or shortbread dough. Here are some of the most popular recipes.
Interesting facts: It turns out that oranges that ripen in tropical climates have green skin. The familiar orange fruits are grown in temperate and subtropical climates.
Yeast pie with apples and oranges
Baked goods made from yeast dough are fluffy and soft. We will knead the dough using dry yeast; this product is very convenient to use and saves time.
Dough:
- Approximately 4 cups flour;
- 1 glass of warm milk;
- 3 tablespoons sugar;
- 1 packet of instant yeast;
- 1.5 gr. (1 sachet) vanillin;
- 2 eggs (1 for greasing);
- a pinch of salt;
- 100 gr. butter.
Filling:
- 5-6 medium sized apples;
- 2 oranges;
- 50 gr. oils;
- 2 tablespoons starch;
- 100 gr. sugar (you can change the amount of sugar to your taste);
- optional 1.5 tablespoons of cognac and 1 teaspoon of cinnamon.
Mix 3 cups of sifted flour with instant yeast, vanillin, sugar and salt
Advice! When choosing yeast, pay attention to the instructions, it should indicate that the yeast is mixed with flour. There is also another version of dry yeast on sale; it needs to be mixed with liquid.
Lightly beat one egg, pour in milk and melted butter. Pour the resulting liquid into the dry mixture and knead the dough. Pour flour onto the board, lay out the dough and knead with your hands until an elastic soft mass is obtained. Leave to proof for 40-50 minutes in a warm place. Then knead again on the board and begin to form the pie.
Prepare the filling like this: Peel one orange, divide into halves and cut crosswise into semicircles. Remove the zest from the second orange, chop it finely, 1 teaspoon of zest will be enough. Cut the orange in half and squeeze the juice out of it.
Melt the butter in a frying pan, add chopped apples into the butter, sprinkle with sugar and simmer for about five minutes. Then pour in the juice and add the zest. Fill the filling with starch, which was previously diluted in a small amount of orange juice and add half-circles of orange. Stir and keep on fire until thickened. If desired, the filling can be seasoned with cognac and/or cinnamon.
Forming a pie. Cut the dough in half, roll one into a layer to fit the baking sheet. We spread the filling. From the remaining dough we make flagella, thinner ones for the lattice, thicker ones for the sides. First we lay out the grate, then the sides. Leave the cake for twenty minutes, brush the top surface with egg. Cook at 180 degrees for about forty-five minutes.
Upside-down pie made from ready-made puff pastry
Many housewives bake upside-down pie. Here is another option with an apple-orange filling based on.
This is a fairly quick recipe, provided the dough is ready. It can be bought in almost any store.
- 250 gr. unleavened puff pastry;
- 1 tablespoon butter;
- A third of a glass of granulated sugar;
- 2 oranges;
- 3 apples.
Immediately turn on the oven, setting the regulator to 200 degrees. Cut the apples into arbitrary, but not too large pieces. Peel one orange into slices, remove the films from them and cut the pulp into pieces. From the second orange, remove part of the zest (a teaspoon is enough) and squeeze out the juice.
- 250 gr. Sahara;
- 2 eggs;
- 250 ml kefir;
- 375 gr. flour;
- 3 apples (one of them for decoration);
- 1 orange;
- 0.5 teaspoon of soda;
- A little oil to lubricate the mold.
We clean the fruits. We free the oranges from the films, cut them into pieces, cut the apples (except for one) into cubes of the same size. Mix the fruits and pour cognac.
Mix kefir, sugar and egg. Combine flour with soda, combine with liquid and mix. Then drain the excess liquid from the fruit filling and add it to the dough. Mix everything and pour into a greased form.
Grate the remaining apple on a coarse grater and place the shavings on the dough. Cook at 170 degrees for approximately fifty minutes.
Charlotte with apple-orange filling
- 2 oranges;
- 150 gr. Sahara;
- 3 eggs;
- 250 gr. flour;
- 150 gr. butter;
- a pinch of vanillin;
- 2 apples;
- 0.5 teaspoon of cinnamon;
- 50 gr. any red berries (lingonberries, cranberries, pitted cherries, you can take frozen berries);
- for serving - powdered sugar.
Grind the butter with the addition of a teaspoon of thinly sliced orange zest, sugar and vanilla. Then pour the juice squeezed from the oranges into the mixture. Add baking powder and mix thoroughly. Add flour and knead into a viscous dough.
Pour the prepared mixture into a greased mold, and beautifully arrange apples cut into circles or semicircles on top (the seeds, of course, need to be cut out). Cook at 200 degrees for about fifty minutes. Decorate the finished baked goods with berries and sprinkle with powdered sugar.
Citrus dessert (apple-orange-lemon)
The pie made with orange and apple turns out delicious.
- 300 gr. flour;
- 250 gr. sour cream;
- 200 gr. Sahara;
- 1 orange;
- 1 apple;
- 0.5 lemon;
- 120 gr. butter;
- 50 gr. powdered sugar;
- 1 egg yolk;
- 2 tablespoons starch;
- 0.5 teaspoon baking powder.
Mix sour cream with baking powder, then pour in melted butter, then add flour and knead the soft dough. Cover it with an inverted bowl and leave for half an hour for the fiber to swell.
Scald the orange and lemon with boiling water. Then wipe dry and cut into small pieces, removing the seeds, but without peeling the skin. Cut the peeled apples into pieces. Place the fruits in a blender and grind until pureed. Add a couple of tablespoons of starch to the mixture. Cut the dough and roll out both parts into layers about half a centimeter thick.
Place one layer on a greased baking sheet, spread the filling on it, leaving the edges free. Place the second layer of dough on top, press and seal the edges. Brush the surface with egg and cook at 180 degrees for about 40 minutes.
Pie “Sun” with bananas
A tasty and aromatic pie with banana is called “Sun” because it is just as bright and round. And it is very easy to prepare.
- 150 gr. Sahara;
- 150 ml kefir;
- 4 eggs;
- 4 tablespoons of sour cream;
- 1 teaspoon baking powder;
- 6-7 tablespoons of flour;
- 1 apple;
- 1 banana;
- 1 orange;
- a little butter for the mold.
First, let's prepare the products you see in this photo.
Grind granulated sugar in a coffee grinder until powdered.
Warm the butter a little at room temperature, cut into small pieces and place in flour to which 50 grams were added. powdered sugar and one yolk (put the white aside for now).
Quickly knead the shortbread dough, adding 2-3 tbsp. ice water. Wrap with cling film on all sides and put in the refrigerator for 1 hour.
Cut the apples in half and, using a noisette (to make it beautiful), cut out the core and remove the stem. If there is no noisette, then just carefully cut it out with a knife. Brush the apples with orange juice to prevent them from darkening.
Separate the whites from the yolks and beat into a strong foam (don't forget about the first white that we had left earlier).
Remove the zest from the orange using a fine grater.
Whip the cream into a strong foam.
Grind three yolks with powdered sugar until white. Add orange zest, 2-3 tbsp. orange juice, whipped egg whites and cream. Stir everything until smooth cream.
Line a springform pan with baking paper and grate the dough that was in the refrigerator using a coarse grater.
Distribute the dough evenly over the bottom of the pan, not forgetting to make sides.
Pour the resulting filling onto the dough.
We cut the apples not all the way and lay them beautifully on top of the cream.
Place in an oven preheated to 180 degrees for half an hour until our pie browns.
Take the pie out and cool it on a wire rack. Sprinkle a little powdered sugar on top and serve with tea or coffee.
Look how beautiful the Orange Flavor apple pie turned out when cut.
Charlotte with oranges is a citrus Lenten masterpiece that turns out not only surprisingly tasty, but also beautiful. This pie can be baked on ordinary days or for a holiday table to please your loved ones. The preparation process is quite simple, and all the products used can be found in the arsenal of every housewife. You can prepare this recipe using a slow cooker or oven, and the process will be almost the same.
The classic cooking recipe involves using apples as a filling, but many housewives also use other ingredients for variety. Charlotte can be prepared using tangerines, bananas, nuts and pineapples. Pie with apples and oranges is very tasty and nutritious. The presence of a bright tropical aroma helps to lift your mood and saturate the body with vitamins.
Ingredients
- 250 g flour;
- 250 g granulated sugar;
- 5 eggs;
- 2 apples;
- 1 orange;
- vanillin or vanilla sugar.
Cooking in the oven
Baking a treat in the oven
You should not remove the charlotte from the mold immediately, otherwise it will simply fall apart. It is best to wait until it cools down a bit, this will take 10 - 15 minutes.
Cooking in a slow cooker
In a slow cooker, orange charlotte will be prepared in the same way as when using the oven. Only in this case, the mixture of filling and dough is placed not in a mold, but in a multicooker bowl, which must also be pre-lubricated with butter or sunflower oil.
Can be prepared in several ways:
The resulting apple-orange masterpiece has an amazing taste. You can use melted chocolate for decoration. You can use white, milk or dark chocolate. You can also decorate with powdered sugar or orange zest.
Don't forget to leave your review and bon appetit!
