ORANGE AND GRAND

MARNIER CRUMBLE PIE

for 1 pie d=20 cm, h=2 cm
 Orange and Grand Marnier Crumble Pie
for 1 pie d=20 cm, h=2 cm

PIE DOUGH

Ingredients Total weight: ~ 563 g 100%

• All-purpose flour 280 g 50%

• Baking powder 3g <1%
• Butter 82% 100 g 18%
• Icing sugar 112 g 20%
• Whole eggs 65 g 12%
• Sea salt 3g <1%
• Zest of 1 lemon
• Flour for dusting the dough Sufficient quantity

1. Sift the all-purpose flour and baking powder into the bowl of
a stand mixer. Add the icing sugar and sea salt. Then zest the
lemon and add the lemon zest and cold diced butter to the mixer
bowl. Using a paddle attachment, mix the ingredients at low speed
until the mixture resembles wet sand.

2. Add the whole eggs and keep mixing until a smooth and pliable
dough forms.

3. Divide the dough into two portions, weighing 360 g and 200 g.
Take the smaller portion of the dough and roll it into a cylinder.
Wrap it with cling film and place it in the freezer. Let it sit there
until frozen.

4. Take the second portion of the dough and roll it out between
two sheets of parchment paper to a thickness of 3 mm. Place the
dough layer in the fridge and leave it there for 3 hours to stabilize.

5. Once the dough has stabilized, take it out of the fridge.

Cut out a circle d=24 cm from the dough. Place it in a fluted tart
pan d=20 cm and h=2 cm to form the base and borders of the pie.
To do this, slowly lower the dough into the pan, gently pushing
downward and toward the sides. Make sure the angle between
the base and sides is neat and that there aren’t any air pockets.
Dip the end of a small brush into flour and press the dough deeper
into the sides of the pan.

6. Cut off any excess dough and poke the pie base with a fork.
Place it in the freezer for 1 hour until completely frozen.

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 Orange and Grand Marnier Crumble Pie
for 1 pie d=20 cm, h=2 cm

ORANGE FILLING

Ingredients Total weight: ~ 475 g 100%

• Orange segments 150 g 32%

• Red orange segments 100 g 21%
• Grapefruit segments 50 g 11%
• Sugar 100 g 21%
• Cornstarch 35 g 7%
• Grand Marnier liqueur 40 g 8%
• Zest of 1 orange

1. Prepare the orange, red orange and grapefruit segments.

To do this, cut off the top and bottom from the orange and
grapefruit. Then stand each fruit on its base and cut downward
to remove the peel and pith. Follow the natural curve of the fruit
from top to bottom. For each fruit, slice along the membranes
between the segments to separate them. Then continue until
all the segments are removed.

2. Zest the orange, be careful and try to not touch the white part of
the orange skin.

3. Add all the citrus segments and orange zest to a measuring cup.
Process them with a hand blender for several minutes until
a smooth puree forms. Strain the citrus puree into a saucepan.

4. In a separate bowl, combine the sugar and cornstarch.

Gradually add this mixture to the citrus puree, while mixing
with a whisk.

5. Place the saucepan over medium heat and bring the mixture
to a boil while constantly stirring. Then let the mixture simmer for
another 2 minutes. The mixture will be rather thick at the beginning,
but once it’s ready, it should become more fluid and glossy.

6. Transfer the orange filling to a clean bowl and stir in the

Grand Marnier liqueur.

EGG WASH

Ingredients Total weight: ~ 65 g 100%

• Egg yolks 50 g 77%

• Whipping cream 35% 15 g 23%

Add the egg yolks and whipping cream to a bowl. Using a whisk, mix
the ingredients together to make an egg wash.
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 Orange and Grand Marnier Crumble Pie
for 1 pie d=20 cm, h=2 cm

ASSEMBLING AND BAKING THE PIE

Ingredients

• Frozen pie base

• Frozen dough cylinder
• Warm orange filling
• Egg wash

1. Remove the pie base and frozen dough from the freezer.
Spread the warm orange filling inside the pie base using a small
offset spatula. Then place the pie base with orange filling in
the fridge for 1 hour to stabilize.

2. Take the pie base out of the fridge and using a box grater,
grate the frozen dough cylinder on top of the orange filling,
making sure to coat it completely.

3. Then remove the excess around the edges and press the dough
on the edges to connect the grated dough and the pie base.

4. Bake the pie in an oven preheated to 180 °C / 356 °F for

20 minutes, then reduce the temperature to 160 °C / 320 °F
and bake for further 20–25 minutes until golden.

5. Take the baked pie out of the oven and let it cool down for
about 30 minutes at room temperature and then unmold it.

6. Strain the egg wash into a spray gun container. Spray a thin layer
of the egg wash onto the surface of the baked pie. Then transfer
the pie to a baking tray lined with a silicone mat.

TIP
• If you don’t have a spray gun, you can apply the egg wash
with a pastry brush.

7. Bake the pie at 150 °C / 302 °F for further 10 minutes until it is

a nice golden-brown color. Let the baked pie cool down.

8. Store the pie at room temperature for up to 72 hours.

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