This post features another one of my mother’s heavenly sweets: Orange Jelly Pie. It also includes my mother’s recipe for Easy Pastry, a sweet pie pastry I can recommend for busy folk or inexperienced pastry cooks (like me).
And, if you are not aware of the difference between a pie and a tart, you’ll find an explanation here.
I have fond memories of my mother’s layered Orange Jelly Pie.
I remember it well. With its three layers – pastry, orange “jelly” and white “cream” topping – it’s colourful and appealing to the eye. The filling is luscious, smooth, sweet (but not too sweet) and tangy to the taste buds and its pastry is light, flaky and crusty. Note: The pie’s orange jelly filling is not made using gelatine (as its name might suggest) nor is the white topping made from cream.
My mother’s Orange Jelly Pie reminds me of days gone by when most Australian home cooks prepared something sweet to serve at the end of the evening meal.
Certainly, this was the case in my childhood family. My mother always made something special for dessert. As children, we had to eat our first course (typically meat and three vegetables) before we were allowed to have sweets. In those days, we called the sweet course at the end of the meal “pudding”, regardless of what it was.
In a previous food story, Fail-Me-Never Steamed Pudding (August 3, 2016), I wrote about my favourite puddings, the origin of puddings (both savoury and sweet) and three methods of cooking puddings (steaming, baking, boiling). There I shared my mother’s recipe for Fail-Me-Never Steamed Pudding, which is one of my favourite hot puddings. (You might like to try it.)
A pie or a tart?
My mother called her recipe “Orange Jelly Tart”, but I have renamed it “Orange Jelly Pie”. It’s not a tart but a pie. I’ve learnt that there are several distinguishing features of pies and tarts. While both may be savoury or sweet and combine pastry and a filling, pies and tarts are made differently.
Here are the main differences:
- The baking pan. A pie dish or pie plate is circular with sloping sides and is usually made of pyrex, ceramic or metal. A tart pan is shallow, circular or rectangular, with vertical (or near vertical) smooth or fluted sides. Tart pans are commonly made of metal or flexible silicon, and come in various sizes.
- The type of pastry. The pastry for a pie is usually light, flaky and crisp, whereas for a tart it is firm, rich and crumbly.
- The use of pastry. A pie has a pastry base and filling and may be left uncovered or have a layer of pastry placed on top. A tart has a pastry base and filling and no pastry topping.
- How they are served. A pie is served directly from the dish in which it is prepared. On the other hand, a tart is removed from its baking pan before serving and placed on a serving plate. Some tart pans have removable bottoms so the prepared tart can be removed easily and cleanly.
Clearly, the choice of pastry is important in making a great pie or tart.
In Grandma’s Easy Lemon Meringue Pie (June 14, 2017), my daughter included my mother’s recipe for Easy Pastry. She used it as the pastry base for her Easy Lemon Meringue Pie. In case you missed it, I’m sharing it here. I love this recipe and it’s just perfect as the pastry base for my mother’s Orange Jelly Pie. Why?
- suitable for inexperienced pastry cooks (like me)
- quick and easy to prepare (it does not require kneading or resting)
- reliable (it won’t fail)
- sweet but not too sweet
- light, flaky and crusty on the edges
- able to be stored (or frozen), when cooked, for future use.
You can serve this luscious layered Orange Jelly Pie as the sweet climax of an evening meal (I can guarantee it’ll be a hit with guests) or as a special treat for morning or afternoon tea. I’m sure everyone will be impressed. If not all consumed at one sitting, the Orange Jelly Pie keeps well for several days in the refrigerator.
ORANGE JELLY PIE
1 large cooked pastry case
Orange jelly filling
1 cup sugar
1 teaspoon butter
2 cups water (or 1 cup water and 1 cup of purchased orange juice)
2 tablespoons custard powder
1-2 oranges (for ½ cup fresh orange juice)
Grated rind of 1 orange
1½ cups milk
1½ tablespoons cornflour
30 g (1 tablespoon) butter
1 tablespoon icing sugar
Handful of desiccated coconut (optional)
To make the orange “jelly” filling:
- Grate rind of 1 orange. Juice 1-2 oranges to make ½ cup fresh orange juice.
- Mix the custard powder, orange juice and rind until smooth. Set aside.
- Place the sugar, butter and water (or half water, half purchased orange juice) in a saucepan and heat on stovetop until nearly boiling.
- Add prepared custard powder and orange juice to the saucepan, stirring constantly until the mixture boils and thickens and becomes clear (about 2 minutes).
- Add the orange “jelly” to the pastry case and spread evenly. Set aside.
To make the white “cream” topping:
- Mix a little of the milk with the cornflour to make a wet paste and set aside.
- Place remainder of the milk in a saucepan and heat on stovetop until nearly boiling.
- Add cornflour paste and stir constantly until the mixture boils and thickens (1-2 minutes).
- Remove from stovetop and add the butter and icing sugar, stirring constantly until smooth.
- Spread carefully over orange jelly filling.
- Sprinkle cream topping with a little desiccated coconut (if desired).
- Refrigerate pie for several hours prior to serving.
Source: Evelyn Proposch
Makes 2 sweet pastry cases
60 g butter or margarine
2 tablespoons sugar
¼ cup milk
1½ cups Self Raising Flour
- Heat together butter, sugar and milk and stir to blend.
- When butter is melted, remove mixture from stove and stir in beaten egg.
- Add the flour to the mixture and work into a ball. Add extra flour if necessary to make a workable dough. It is a fairly soft dough.
- Halve the dough (it makes two medium-size pastry cases).
- Roll thinly onto floured baking paper, then invert over lightly greased and floured pastry plate. Do not stretch.
- Trim edges with a sharp knife. Using a fork, prick the dough on the base of the pastry plate.
- Repeat for the second pastry case.
- Bake in a moderate oven about 10 minutes, or until pastry cases are lightly brown.
- Allow pastry cases to cool completely before adding fillings.
Source: Edna Becker (via Evelyn Proposch)
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