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Citrus Apple Pie

 Citrus Apple Pie
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.
6-8 ServingsPrep: 20 min. Bake: 45 min.


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


  • 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 peel. Stir in juices. Add apples and toss to coat. Stir in
  • eggs. Pour into crust.
  • 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. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 446 calories, 15 g fat (6 g saturated fat), 63 mg cholesterol, 216 mg sodium, 74 g carbohydrate, 1 g fiber, 4 g protein.

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Citrus Apple Pie (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.