Orange Apple Pie
If you're looking for a spin on the original, this Orange Apple Pie will not disappoint. With combined fruit flavors, this easy apple pie recipe gives pie lovers a fresh take on the dessert favorite.
Notes
Serve with vanilla ice cream or whipped cream flavored with vanilla sugar and orange-flavored liqueur.
Cooking Time1 hr
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter
- 1/2 cup vegetable shortening
- 1/4 teaspoon grated orange rind
- 2 to 3 teaspoons ice water
- 2 to 3 teaspoons very cold orange juice
- 1/3 cup packed dark brown sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1 pinch of ground ginger
- 2 tablespoons cold, unsalted butter
- 7 to 8 medium Granny Smith apples
- 1 to 1 1/2 teaspoons all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon orange rind
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon ground nutmeg
- 1/2 cup honey
- 1 1/2 tablespoon unsalted butter
- 1 egg, beaten
Instructions
- For pie crust, sift flour and salt into large bowl.
- Cut in butter and shortening until mixture resembles coarse crumbs.
- Add orange rind.
- Sprinkle in juice and water, 1 tablespoon at a time, mixing with fork until flour is moistened and soft dough forms. Shape into ball. Refrigerate, covered, 60 minutes.
- For crumb topping, mix flour, brown sugar, cinnamon, salt and ginger.
- Work in butter with fingers until mixture is crumbly.
- For filling, peel core and cut apples into 1/2-inch slices.
- Put slices in large bowl; toss with 1 to 1 1/2 tablespoons flour.
- Add sugar, cinnamon, orange rind, vanilla extract, nutmeg and salt.
- Stir in honey; let stand 60 minutes.
- Heat oven to 450 degrees F. Roll half of dough into a circle; fit in metal, 9-inch pie pan. Trim edge.
- Drain liquid from apples, reserve.
- Set 1/4 cup of the crumb topping aside. Layer apples with remaining crumbs in dough-lined pan. Use crumbs like mortar to build fruit up.
- Dot apples with 1 1/2 tablespoons butter.
- Sprinkle with 5 tablespoons reserved apple liquid.
- Roll out remaining dough; cut with knife or fluted pastry wheel into 1/2-inch-wide strips.
- Weave strips into lattice over fruit. Seal strips at edge of pan, moistening with apple liquid.
- Flute edge.
- Sprinkle reserved crumbs in holes of lattice. Brush only crust edge and strips with beaten egg.
- Bake on foil-lined baking sheet at 450 degrees F, 5 minutes.
- Reduce oven temperature to 350 degrees F; bake until apples are tender, 50 to 55 more minutes (or only 40 minutes if you like crunchier apples).
- Cool on wire rack to room temperature.
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