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Citrus Apple Pie

Total Time

Prep: 20 min. Bake: 45 min.

Makes

6-8 servings

I found this recipe in my early years of cooking, and it's been a favorite of my five children ever since. It's different, zesty and flavorful. I prefer to serve it warm.

Ingredients

  • Pastry for double-crust pie (9 inches)
  • 1-1/2 cups sugar
  • 5 teaspoons all-purpose flour
  • 2 teaspoons grated orange zest
  • 1 teaspoon grated lemon zest
  • 1/4 cup orange juice
  • 1 tablespoon lemon juice
  • 4 cups shredded peeled tart apples (about 4 large)
  • 2 large eggs, beaten

Directions

  1. Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. In a large bowl, combine the sugar, flour, and orange and lemon zest. Stir in juices. Add apples and toss to coat. Stir in eggs. Pour into crust.
  2. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Cover edges loosely with foil. Bake at 450° for 15 minutes. Remove foil; reduce heat to 350°. Bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts

1 piece: 446 calories, 15g fat (6g saturated fat), 63mg cholesterol, 216mg sodium, 74g carbohydrate (46g sugars, 1g fiber), 4g protein.

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