Orange Pie, otherwise known as How to Bake Orenges

 

 

Original Recipe

How to Bake Orenges, in A Book of Cookrye from 1591
Faire peele your Orenges, and pick away all the white that is under the peele, and so lay them in fine paste, and put into them Sugar, very little Sinamon or none at all, but a little Ginger and bake them very leisurely.

To Make a Fine Paste, in A Book of Cookrye from 1591
Make a fine paste with yolks of egges, and butter

To Make Paste, and to Raise Coffins, in A Good Huswife's Handmaide from 1594

Take fine flower, and lay it on a boord, and take a certaine of yolkes of Egges as your quantitie of flower is, then take a certaine of Butter and water, and boil them together, but ye must take heed ye put not too many yolks of Egges, for if you doe, it will make it drie and not pleasant in eating: and yee must take heed ye put not in too much Butter for if you doe, it will make it so fine and so short that you cannot raise. And this paste is good to raise all maner of Coffins: Likewise if ye bake Uenison, bake it in the paste above named.  



Ingredients

Orange Pie:
6 oranges, peeled
1/4 tsp cinnamon
1/4 tsp ginger
3/4 cup sugar

Pie crust:
1 1/4 cup flour
1/4 cup unsalted butter
3-4 Tbsp water
1 egg yolk



Modern Interpretation

Preheat oven to 400ºF. For the pie crust, mix together the flour, melted butter, water, and egg yolk. Roll out the dough and place in a pie pan. Bake for 10 minutes.

Then, preheat oven to 300ºF. Peel oranges and arrange orange slices on the pie crust. Mix together the cinnamon and ginger with the sugar. Sprinkle this mixture on top of the orange slices. Bake for 45-50 minutes, or until crust is slightly brown.


Please click here to watch video instructions on making this period dessert.