Ultimate Persian Orange Pie Recipe – Easy Zesty Citrus Dessert

The aroma of fresh oranges, vibrant and tangy, filling your kitchen is something magical. This Persian-inspired orange glazed pie is truly a showstopper, combining the bright, citrusy flavors of orange with a buttery, flaky crust and a glossy glaze that’s as stunning as it is delicious. I first made this pie for a spring brunch, and let me tell you—it disappeared faster than I could say “dessert!” If you’re looking for a sweet treat that’s refreshing, unique, and perfect for impressing guests, this is it. Plus, it’s surprisingly simple to make, even if you’re not a seasoned baker.

Persian cuisine is known for its exquisite use of fruits and aromatic ingredients, and this pie draws inspiration from that tradition. The orange glaze adds a luxurious touch, while the filling is creamy and bursting with zesty goodness. Whether you’re serving it for a celebration or just indulging in a slice with your afternoon tea, this pie is pure sunshine on a plate.

Why You’ll Love This Recipe

• Bright Citrus Flavor: The orange zest and juice pack a punch, giving the pie a fresh, tangy taste that’s irresistible.
• Easy to Make: Don’t let the glaze fool you—this recipe is beginner-friendly with simple steps and ingredients.
• Perfect for Any Occasion: Whether it’s a spring picnic, brunch, or holiday table, this pie is always a hit.
• Beautiful Presentation: The glossy orange glaze and golden crust make it picture-perfect for Instagram or Pinterest.
• Unique Twist: Inspired by Persian flavors, this pie stands out from traditional citrus desserts.

Trust me, this recipe isn’t just about looks—it’s pure comfort food with a tangy twist. Each bite is like a burst of sunshine that leaves you feeling refreshed and satisfied.

What Ingredients You Will Need

This recipe uses fresh, wholesome ingredients to create bold flavors and textures. You’ll likely have many of these in your kitchen already!

• For the crust:
• 1 ½ cups (190g) all-purpose flour
• ½ cup (113g) unsalted butter, chilled and cubed
• 2 tbsp (30g) granulated sugar
• ¼ tsp salt
• 3-4 tbsp (45-60ml) ice-cold water
• For the filling:
• ¾ cup (150g) granulated sugar
• ¼ cup (60ml) fresh orange juice (about 1 medium orange)
• 1 tbsp orange zest (from 1 large orange)
• 3 large eggs
• ½ cup (120ml) heavy cream
• 1 tsp vanilla extract
• For the glaze:
• ½ cup (120ml) fresh orange juice
• ¼ cup (50g) granulated sugar
• 1 tbsp cornstarch
• 1 tbsp water

If you don’t have fresh oranges, you can use store-bought orange juice, but the zest is non-negotiable—it’s what makes the flavor pop!

Equipment Needed

• Mixing bowls (medium and large)
• Pastry cutter or food processor (for the crust)
• Rolling pin
• 9-inch pie dish
• Whisk
• Fine grater or zester (for the orange zest)
• Small saucepan (for the glaze)
• Wire rack (for cooling)

If you don’t have a pastry cutter, you can use two forks to cut the butter into the flour—it’s a little more effort, but works just fine. A grater or zester is key for getting those fine orange zest pieces, so don’t skip that step!

Preparation Method

1. Make the crust: In a large bowl, combine the flour, sugar, and salt. Add the chilled butter and use a pastry cutter or food processor to combine until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Wrap the dough in plastic wrap and chill for 30 minutes.
2. Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Press the dough into the dish, trimming excess edges. Prick the base with a fork and bake for 12-15 minutes or until lightly golden. Let it cool completely.
3. Prepare the filling: In a medium bowl, whisk together the sugar, orange juice, orange zest, eggs, cream, and vanilla extract until smooth. Pour the filling into the cooled crust.
4. Bake the pie for 35-40 minutes or until the filling is set and slightly wobbly in the center. Cool completely on a wire rack.
5. Make the glaze: In a small saucepan, combine the orange juice and sugar over medium heat. In a separate bowl, mix the cornstarch with water to form a slurry. Stir the slurry into the saucepan and cook until the glaze thickens, about 2-3 minutes. Let the glaze cool slightly.
6. Spread the cooled glaze over the pie evenly using a spatula or spoon. Chill the pie for at least 1 hour before serving.

The pie should be glossy and vibrant, with the filling perfectly set and creamy. Slice and serve cold with a dollop of whipped cream for extra indulgence!

Cooking Tips & Techniques

• Chill your crust dough: Keeping the butter cold is essential for a flaky crust, so don’t skip the chilling time.
• Use fresh oranges: Freshly squeezed juice and zest give the pie its signature flavor. Bottled juice won’t deliver the same punch.
• Don’t overbake: The filling should have a slight jiggle in the center when you remove it from the oven—it’ll set as it cools.
• Cool before glazing: Make sure the pie is completely cool before adding the glaze, or it could melt and turn runny.
• Cut clean slices: Use a sharp knife and wipe it between cuts for picture-perfect slices.

Follow these tips, and your pie will turn out just as stunning as it tastes!

Variations & Adaptations

• Gluten-Free: Swap the all-purpose flour in the crust with a gluten-free baking mix.
• Lemon Version: Replace the orange juice and zest with lemon for a tangy twist.
• Dairy-Free: Use coconut cream instead of heavy cream and dairy-free butter for the crust.

You can also experiment with adding a hint of cardamom or rosewater to the filling for an even more Persian-inspired flavor profile. I’ve tried adding cardamom, and it’s divine!

Serving & Storage Suggestions

This pie is best served chilled, allowing the glaze to set beautifully. Pair it with freshly brewed tea or coffee for a delightful pairing.

• Storage: Keep leftovers covered in the refrigerator for up to 3 days.
• Freezing: You can freeze the pie without the glaze for up to 1 month. Thaw in the fridge and add the glaze before serving.
• Reheating: While this pie is best cold, you can warm slices gently in the microwave for 10 seconds if preferred.

As the pie sits, the flavors meld beautifully, making it even better the next day!

Nutritional Information & Benefits

Here’s a rough estimate per slice (based on 8 servings):

• Calories: 320
• Fat: 15g
• Carbohydrates: 42g
• Protein: 5g

Oranges are packed with vitamin C, which supports your immune system and adds a natural sweetness to this dessert. The pie is rich yet balanced, making it a treat that feels indulgent without being overly heavy.

Conclusion

The Ultimate Persian Orange Glazed Pie is more than just a dessert—it’s an experience. From the zesty filling to the glossy glaze, every bite bursts with flavor and sunshine. This recipe combines simplicity with elegance, making it a perfect addition to your baking repertoire.

I hope you love this pie as much as I do! If you try it, let me know in the comments how it turned out—share your adaptations, snap a picture, and tag me on Pinterest or Instagram. Happy baking, and may your kitchen be filled with the aroma of fresh oranges!

FAQs

Can I use store-bought pie crust?

Yes, a store-bought crust works fine if you’re short on time, but making it from scratch gives the best texture and flavor.

What’s the best way to zest an orange?

Use a fine grater or zester and avoid the white pith—it’s bitter. Only zest the bright orange layer.

Can I make this pie ahead of time?

Absolutely! You can bake the pie and glaze it the day before serving. Store it in the fridge overnight.

What can I use instead of cornstarch for the glaze?

Arrowroot powder or potato starch works as a substitute. Use the same quantity as cornstarch.

Is this pie suitable for vegans?

With substitutions like dairy-free butter, coconut cream, and a vegan egg replacer, you can easily adapt it to be vegan-friendly.

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