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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.
  • Total Time
    Prep: 20 min. Bake: 45 min.
  • Makes
    6-8 servings

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

  • 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.
  • 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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Reviews

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Average Rating:
  • Fuddge
    Apr 10, 2011

    I forgot to say (in the review I just wrote) to replace the flour with the 3 tablespoons of Minute Tapiocia

  • Fuddge
    Apr 10, 2011

    This was a delicious pie. An elderly lady in our church, told me to keep from having a soupy fruit pie, add 3 tablespoons of Minute Tapiocia, it will never fail. I'vefound this to be very true.

  • Renette89
    Nov 27, 2010

    Needs to stay refrigerated.... If it stays out it gets kinda soupy.. Still delicious though.