Name: Rosemary and caramel orange pie
Yield: 0 serving
Cuisine: Bake
Ingredients: 750.00 ml flour all-purpose; 5.00 ml salt; 60.00 ml white sugar; 375.00 ml butter cold, cubed; 190.00 ml water ice-cold; 500.00 ml milk; 2.00 fresh rosemary sprigs; 8.00 eggs extra-large, yolks only; 85.00 ml castor sugar; 90.00 ml flour cake; 6.00 orange peeled and pith removed; 125.00 ml white sugar; fresh rosemary

Recipe Disclaimer

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Ingredients (13)

PASTRY

750.00 ml	flour — all-purpose
5.00 ml	salt
60.00 ml	white sugar
375.00 ml	butter — cold, cubed
190.00 ml	water — ice-cold

FILLING

500.00 ml	milk
2.00	fresh rosemary — sprigs
8.00	eggs — extra-large, yolks only
85.00 ml	castor sugar
90.00 ml	flour — cake

CARAMEL ORANGES

6.00	orange — peeled and pith removed
125.00 ml	white sugar
	fresh rosemary

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Method:

PASTRY: Mix flour, salt and sugar. Rub in butter with your fingertips until mixture resembles coarse breadcrumbs, about 7 seconds.
Slowly add 125 to 190 ml water, mixing until pastry just begins to hold together. Wrap in cling film and chill for 1 hour.
FILLING: Bring milk and rosemary to the boil. Remove from heat.
Whisk egg yolks and sugar and quickly stir in flour. Add to milk and boil, stirring, until thickened. Remove from heat and cool.
CARAMEL ORANGES: Cut oranges into chunks and place on a baking sheet. Sprinkle with sugar and rosemary and grill for 5 minutes, or until caramelised. Cool in a colander over the sink.
TO ASSEMBLE: Preheat oven to 220 ºC. Roll out pastry on a floured surface and cut to fit four 10 cm pie dishes or one 30 cm pie dish, leaving a margin all around to cover lip. Roll out remaining pastry and cut out lids.
Divide filling among pastry cases, spread out and top with oranges. Put on pastry lids, pressing with a fork around edges to seal. Cut a steam hole in the centre of each lid. Chill for 30 minutes.
Transfer to a baking sheet (pans should not touch). Brush pies lightly with cold water and sprinkle with sugar.
Bake until crust is golden brown, about 20 minutes. Reduce temperature to 180 ºC and bake for a further 20 minutes.
Remove from oven, cool and serve with vanilla ice cream. Makes four 10 cm pies or one 30 cm pie.