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Citrus Apple Pie with Brown Sugar Topping

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Recipe

Apple Pie recipe

 

Yield

16 servings

Prep

20 min

Cook

1 hrs

Ready

hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
Pie crust
2 ½ cups all-purpose flour
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½ teaspoon salt
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½ cup butter
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½ cup vegetable shortening
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¼ teaspoon orange zest
grated
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3 teaspoons orange juice
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3 teaspoons water
ice cold
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Topping
cup all-purpose flour
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cup brown sugar
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¼ teaspoon cinnamon
ground
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1 dash salt
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2 tablespoons butter
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Filling
8 medium Granny Smith apples
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1 ½ teaspoons all-purpose flour
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¾ cup sugar
granulated
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½ teaspoon cinnamon
ground
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½ teaspoon orange zest
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½ teaspoon vanilla extract
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teaspoon nutmeg
ground
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1 dash salt
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½ cup honey
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1 ½ tablespoons butter, unsalted
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1 each eggs
beaten
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Ingredients

Amount Measure Ingredient Features
Pie crust
591 ml all-purpose flour
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2.5 ml salt
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118 ml butter
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118 ml vegetable shortening
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1.3 ml orange zest
grated
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15 ml orange juice
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15 ml water
ice cold
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Topping
79 ml all-purpose flour
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79 ml brown sugar
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1.3 ml cinnamon
ground
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1 dash salt
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3E+1 ml butter
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Filling
8 medium Granny Smith apples
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7.5 ml all-purpose flour
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177 ml sugar
granulated
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2.5 ml cinnamon
ground
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2.5 ml orange zest
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2.5 ml vanilla extract
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0.6 ml nutmeg
ground
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1 dash salt
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118 ml honey
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23 ml butter, unsalted
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1 each eggs
beaten
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Directions

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, 1 hour.

For crumb topping, mix flour, brown sugar, cinnamon.

Work in butter with fingers until mixture is crumbly.

For filling, peel core and cut apples into ½-inch slices. Put slices in large bowl; toss with 1 to 1½ tablespoons flour.

Add sugar, cinnamon, orange rind, vanilla extract, nutmeg and salt.

Stir in honey; let stand 1 hour.

Heat oven to 450 degrees. Roll half of dough into a circle; fit in metal, 9-inch pie pan.

Trim edge. Drain liquid from apples, reserve.

Set ¼ 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 1½ tablespoons butter. Sprinkle with 5 tablespoons reserved apple liquid.

Roll out remaining dough; cut with knife or fluted pastry wheel.

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, 5 minutes. Reduce oven temperature to 350℉ (180℃); bake until apples are tender, 50 to 55 more minutes (or only 40 minutes if you like crunchier apples).



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 122g (4.3 oz)
Amount per Serving
Calories 103231% from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 21g 107%
Trans Fat 0g
Cholesterol 134mg 45%
Sodium 518mg 22%
Total Carbohydrate 58g 58%
Dietary Fiber 6g 24%
Sugars g
Protein 24g
Vitamin A 23% Vitamin C 21%
Calcium 5% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
 

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