Citrus Apple Pie Recipe

5 3 2
Citrus Apple Pie Recipe
Citrus Apple Pie Recipe photo by Taste of Home
Publisher Photo

Citrus Apple Pie Recipe

Read Reviews
5 3 2
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.

Ingredients

  • 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

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 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.
Originally published as Citrus Apple Pie in Country Extra March 2002, p49

Nutritional Facts

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

  • 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
  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 peel. 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. Yield: 6-8 servings.
Originally published as Citrus Apple Pie in Country Extra March 2002, p49

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Reviews forCitrus Apple Pie

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MY REVIEW
Fuddge User ID: 5322023 131828
Reviewed Apr. 10, 2011

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

MY REVIEW
Fuddge User ID: 5322023 45865
Reviewed 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've

found this to be very true."

MY REVIEW
Renette89 User ID: 4631835 124557
Reviewed Nov. 27, 2010

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

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