Apple-Orange Pie

Fresh orange juice replaces the usual lemon in this apple pie, and it changes everything. The citrus flavor is rounder and sweeter, blending with the nutmeg and melted butter into a syrupy sauce that soaks into the apples as they bake.

The filling is straightforward: sugar, flour, nutmeg, orange juice, and melted butter mixed together, then poured over thinly sliced apples in an unbaked pie shell. A lattice top lets steam escape so the filling thickens properly and the pastry strips turn golden and flaky.

The two-temperature bake is important. High heat at the start sets the crust and gets the filling bubbling, then the lower temperature lets the apples soften slowly without the edges burning.

Pro Tips

• Slice the apples very thin so they cook through evenly during the bake. Thick slices stay firm and create gaps in the filling.
• Pour the orange juice mixture over the apples rather than mixing them together first. This lets the liquid flow through the layers and coat every slice.
• Use fresh-squeezed orange juice if you can. Shelf-stable juice has a cooked flavor that dulls the brightness.
• Let the pie cool for at least 30 minutes before cutting. The filling needs time to set or it runs everywhere.

Variations

• Add orange zest to the filling for an even stronger citrus punch.
• Toss a handful of dried cranberries in with the apples for tart pops of color.
• Swap the lattice for a full crumb topping if you prefer streusel over pastry.