Orange Pie

Orange Pie: Sunshine in Every Bite

We all have that one dessert that instantly transports us to brighter days, don’t we? For me, it’s Orange Pie. Just the thought brings back vivid memories of balmy spring afternoons at my grandmother’s house in Greece, with the gentle scent of oranges perfuming the kitchen. Orange pie wasn’t just a dessert—it was an invitation to gather, laugh, and share a sweet slice of comfort. Whether you’re a lifelong citrus fan or simply searching for an easy dessert that’s both fresh and nostalgic, this homemade orange pie ticks every box.

Why You’ll Adore This Orange Pie

Let’s be honest—there’s a lot to love about this easy orange pie recipe! Here are my personal reasons for always coming back to this classic:

• It’s incredibly aromatic and bright. Nothing beats the sweet, zesty burst you get with every bite. The orange zest and juice work together to make this pie taste like pure sunshine!
• It’s effortlessly impressive. People always think homemade orange pie takes hours to make, but it’s surprisingly easy and quick. You’ll look like a dessert pro, no sweat!
• Texture, texture, texture. Thanks to the phyllo sheets, every forkful is beautifully fluffy yet satisfyingly chewy. (I could happily eat the whole pan in one sitting—don’t judge!)
• Perfect for any gathering. This is the kind of easy dessert recipe that steals the show at brunches, potlucks, and cozy family dinners alike.

Ingredients You’ll Need for Orange Pie

Let’s gather everything you need to make a showstopping Greek orange pie with simple, wholesome ingredients.

• 1 pack phyllo sheets: Look for fresh or frozen phyllo dough in the fridge or freezer aisle. (Let it thaw overnight in the fridge if frozen!)
• 1 cup Greek yogurt: Whole milk yogurt is best for extra creaminess—plus, it adds a tangy balance.
• 1 cup sugar: Regular granulated sugar keeps things classic, but you could try coconut sugar if you’d like a twist.
• 1/2 cup vegetable oil: I like sunflower or light olive oil for a neutral flavor.
• 4 eggs: Grab four large eggs, brought to room temp for easier mixing.
• Zest of 2 oranges: Wash those oranges well and use a microplane for zest (it’s where all the magic citrus oils live!).
• 2 tsp baking powder: Helps the pie rise and stay fluffy.
• For syrup: 1 1/2 cups sugar, 1 1/2 cups water, juice of 2 oranges. (Don’t skip homemade syrup—it’s the secret to moist, sweet pie!)

Step-by-Step Guide: Making the Perfect Orange Pie

Let’s break it down together—this orange pie is truly a breeze!

1. Prep the phyllo: Tear your phyllo sheets into small pieces (think bite-sized shreds). Let them air-dry for 10–15 minutes on a baking sheet—this keeps them from getting mushy.
2. Mix the base: In a large bowl, whisk eggs, sugar, oil, Greek yogurt, orange zest, and baking powder. (Your kitchen will smell heavenly right about now!)
3. Combine phyllo and batter: Stir the dried phyllo pieces gently into the egg mixture, ensuring they’re evenly coated.
4. Bake: Pour the mixture into a well-greased baking pan (I use a 9×13-inch) and smooth out the top. Bake at 180°C (350°F) for around 40 minutes or until the top is beautifully golden.
5. Make the syrup: While the pie bakes, combine 1.5 cups sugar, 1.5 cups water, and the juice of 2 oranges in a saucepan. Bring to a gentle boil and simmer for 10 minutes, until slightly thickened.
6. Syrup time: Right when the pie comes out, pierce it all over with a fork and pour the hot syrup evenly on top. (Trust me, this is where the magic happens!)
7. Cool completely: Let your orange pie cool until the syrup is fully absorbed—this patience pays off, promise!

My Secret Tips and Tricks for Orange Pie Success

Over the years, I’ve picked up a few little tricks to make this classic orange pie turn out irresistible every single time (and to save myself some stress in the kitchen):

• Dry the phyllo just enough: You want it lightly crisp, but not brittle—10–15 minutes is the sweet spot.
• Room temperature ingredients blend together more smoothly, resulting in an even crumb.
• Don’t rush the syrup step. Pour it slowly and evenly across the hot pie, letting each ladleful soak in before adding more (think baklava-style!).
• Use freshly squeezed orange juice, not bottled. The flavor difference is huge!
• If you like a slightly less sweet result, try reducing the sugar in both the batter and the syrup just a touch. (I sometimes use 3/4 cup in the filling for a more pronounced citrus tang.)

Creative Variations and Ingredient Swaps

Want to put your own spin on this homemade orange pie? Here are a few ideas to get you started:

• Make it gluten-free: Use gluten-free phyllo if you can find it, or try sheets of gluten-free puff pastry.
• Dairy-free? Substitute coconut yogurt for Greek yogurt and use a plant-based egg replacer.
• Switch up the citrus: Try lemon or even blood orange zest/juice for a beautiful twist (lemon pie, anyone?).
• Add spices: Stir in a touch of ground cardamom or cinnamon with the orange zest—so cozy in winter.
• Toppings: A handful of toasted pistachios or a scoop of vanilla ice cream makes each serving extra special.

How to Serve and Store Your Orange Pie

When it comes to serving this easy orange dessert, you can keep things casual with squares fresh from the pan or elevate it with a light dusting of powdered sugar. It’s delicious both warm and at room temperature!

Storage:

• Keep leftovers covered at room temperature for up to 2 days. For longer storage, pop slices in an airtight container in the fridge for up to 5 days (the syrup keeps it moist!).
• Warm individual slices in the microwave for about 10 seconds to revive the fresh-baked flavor—so good with a cup of coffee.
• Orange pie also freezes beautifully. Just wrap tightly and thaw overnight in the fridge before reheating.

FAQs: Your Top Questions About Orange Pie Answered

1. Can I make orange pie in advance?
Absolutely! In fact, orange pie is often even tastier on day two, after the syrup has fully soaked in. Just bake, syrup, cool, and refrigerate until you’re ready to serve.

2. My pie turned out soggy—help!
Usually, this is from phyllo that wasn’t dried enough. Next time, be sure to let the shredded phyllo air-dry so it can soak up the custard without getting mushy.

3. What kind of oranges are best?
I love sweet, juicy navel oranges, but any variety will work. Try to pick unwaxed ones for the zest if possible.

4. Can I reduce the sugar?
Of course! This orange pie is traditionally on the sweet side, but you can safely scale back the sugar by about 1/4 cup in both the filling and syrup if you prefer.

5. Is orange pie the same as portokalopita?
Yes, portokalopita is the Greek name for this classic orange pie. It’s a beloved dessert in many Greek households and always brings rave reviews.

I hope you’ll give this easy, homemade orange pie a try for your next gathering, or just as a cozy treat for yourself! If you bake it, I’d love to see a photo and hear all about it—after all, sharing food (and a sweet story or two!) is what makes life so delicious. 🍊

Print Pin

Orange Pie

An easy and aromatic dessert that combines fresh oranges with phyllo sheets for a light and fluffy treat, perfect for gatherings.

Course Dessert, Sweet

Cuisine Greek

Keyword Citrus, Comfort Food, Dessert, Easy Recipe, Orange Pie

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 320kcal

Ingredients

For the Pie

• 1 pack phyllo sheets Look for fresh or frozen phyllo dough.
• 1 cup Greek yogurt Whole milk yogurt is best for creaminess.
• 1 cup sugar Regular granulated sugar.
• 1/2 cup vegetable oil Sunflower or light olive oil recommended.
• 4 pieces eggs Large eggs at room temperature.
• 2 pieces oranges Zest and juice required.
• 2 tsp baking powder To help the pie rise.

For the Syrup

• 1.5 cups sugar
• 1.5 cups water
• 2 pieces oranges Juice required.

Instructions

Preparation

• Preheat your oven to 180°C (350°F).
• Tear your phyllo sheets into small bite-sized pieces and let them air-dry on a baking sheet for 10–15 minutes.

Mixing the Base

• In a large bowl, whisk together the eggs, sugar, vegetable oil, Greek yogurt, orange zest, and baking powder.
• Stir the dried phyllo pieces gently into the egg mixture until well coated.

Baking

• Pour the mixture into a well-greased 9x13-inch baking pan and smooth out the top.
• Bake for approximately 40 minutes or until the top is golden brown.

Making the Syrup

• In a saucepan, combine 1.5 cups sugar, 1.5 cups water, and the juice of 2 oranges. Bring to a gentle boil and simmer for 10 minutes until slightly thickened.

Finishing Touches

• Pierce the baked pie all over with a fork and evenly pour the hot syrup on top.
• Allow the pie to cool completely so the syrup absorbs.

Notes

For best results, use room temperature ingredients and freshly squeezed orange juice. Leftovers can be stored at room temperature for up to 2 days or refrigerated for up to 5 days.