A rustic, aromatic pie filled with autumn fruits and warm spices, wrapped in a delicate orange-scented olive oil crust.
Ingredients
For the dough
- · 150g Athinoelia extra virgin olive oil
- · Zest from 2 organic oranges
- · 120g freshly squeezed orange juice
- · 150g organic brown sugar
- · 550g all-purpose flour
- · 1 tsp baking powder
For the filling
- · 4 red apples, peeled and diced into small cubes (approx. 0.5 cm)
- · 1 quince, grated
- · 1 tsp lemon juice
- · 150g organic brown sugar
- · 50g walnuts, roughly chopped
- · 1 tsp ground cinnamon
- · 1 tsp ground clove
Method
Make the dough: In a large mixing bowl, whisk together the olive oil, orange juice, orange zest, and sugar until the sugar is fully dissolved. Gradually add the flour and baking powder, mixing with a spoon or your hands until a soft, pliable dough forms. Cover and let the dough rest for 20 minutes.
Prepare the filling: In a separate bowl, combine the diced apples and grated quince. Add the lemon juice, sugar, walnuts, and spices. Stir well to coat the fruit evenly. If your apples are still firm, gently massage the mixture with your hands to help soften them.
Assemble the pie: Use a 25 cm round tart or springform pan. Divide the dough in two. Use one half to press a thick crust into the base and sides of the pan — no rolling pin needed, just your fingers or a spoon. Add the fruit filling and spread evenly.
With the remaining dough, form 4 small balls and grate them over the top of the pie using a coarse grater. Distribute evenly to create a rustic, crumbly topping. Use all of the remaining dough — it’s okay if the top layer is generous.
Bake: Preheat the oven to 170°C. Bake the pie for 1 hour, until golden and fragrant. Remove from the oven and let cool for at least 20 minutes before removing the outer ring of the pan.
Enjoy warm or at room temperature — ideally with a spoonful of yogurt or a drizzle of honey.
