Citrus Apple Pie Recipes

CITRUS APPLE PIE

Steps:

• 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.

APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix together the sugar, flour, cinnamon, nutmeg and lemon peel.
• Line one crust in a 9-inch deep-dish pie pan. Layer 1/3 of apples into pie crust. Sprinkle with sugar mixture and repeat until done. Sprinkle with lemon juice and dot with butter.
• Place second pie crust on top of filling and flute the edges. Cut vents in top crust and brush with milk for a glazed appearance if desired.
• Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes.

CITRUS APPLE PIE

Steps:

• 1. Peel, core, and dice 3 cups (about 4 apples) of tart apples. Place these into a bowl and squirt some lemon juice on top to keep them from turning brown.
• 2. Combine flour, brown sugar, oats and zest. Slowly add in melted butter and mix well. Set aside 1 cup for topping and 1 tbsp butter to dollop on top. Press remaining crumb mixture into a lightly sprayed 9-in. pie plate and set aside.
• 3. Combine sugar, lemon juice, cornstarch and water in a saucepan until smooth; bring to a boil. Cook and stir with a whisk for 1-3 minutes or until thickened. Remove from the heat and stir in apples, zest, apple pie spice and vanilla. Pour into crust; top with reserved crumb mixture and dollop with the 2 tbsp on top of crust. Bake at 350° F for 40-45 minutes or until crust is golden brown

APPLE CITRUS PIE

Steps:

• Line a 9 inch pie pan with one of the pie crusts, and chill at least 20 minutes before baking to prevent shrinkage. Preheat oven to 400 degrees F (205 degrees C). Line pastry with a double layer of aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights and bake until the crust has set, about 5 minutes more. Let cool.
• Bring the water and honey to a boil in a saucepan over high heat. Stir in the orange slices, then reduce heat to medium-low. Cover and simmer 30 minutes, then drain, reserving the orange slices. Combine the brown sugar, cinnamon, and ginger in a mixing bowl. Toss the apples with the sugar mixture; set aside.
• Spread 1/3 of the orange slices into the bottom of the pie crust, then top with 1/3 of the sweetened apples. Form 4 more layers with the apples and oranges, then place the second pie crust on top of the pie. Crimp the edges, then cut 3 slits into the top of the pie. Brush the crust with half of the melted butter.
• Bake in the preheated oven until the top crust is flaky and golden, about 1 hour. Remove the pie from the oven, and brush with the remaining butter; sprinkle with confectioners' sugar.

CITRUS APPLE PIE

Steps:

• In a food processor, add the flour, salt and sugar. Pulse a few times to thoroughly mix.
• Pull the butter and shortening from the freezer and dice into smaller pieces. Add the butter and shortening into the processor. Pulse several times, until the butter & shortening are mixed in, but are still large, crumbly pieces. The mixture should be very dry and crumbly.
• While pulsing the food processor, pour ice water down the tube, one tablespoon at a time until the dough begins to form into a ball. As soon as it pulls together, stop the processor.
• Put the dough on a floured board and gently mold into a ball. Avoid handling the dough too much. The heat of your hands will soften the butter and we don't want that! Wrap in plastic wrap and pop into the refrigerator for 30 minutes or even overnight.
• Preheat the oven to 400 degrees F.
• Remove your dough from the fridge and set aside.
• Set up your prep station with a cutting board and two bowls. Use a vegetable peeler to peel each apple. Cut into four pieces around the core. Slice into about ½ inch slices. Put the slices into one bowl and the scraps into another.
• After the apples are slices, add in the zests, juices, sugar, flour, salt and spices.
• Roll out half the pie dough on a floured surface to about a 12 inch disc, or until it reaches a size larger than the pie pan.
• Gently drape the dough into the pie pan and carefully guide it into the sides of the pan. Do not stretch the dough as it will shrink when it bakes in the oven. If the dough is too small, you can always go back to the rolling board to roll it a bit thinner.
• Fill the pie pan with the apple mixture. There are a lot of apples to fit in so don't be alarmed if it seems like too much! Trim the excess crust but leave a little bit of overhang (about 1 inch).
• Brush the edge of the bottom pie crust with the egg wash so that the top crust will stick. Drape the top crust over, covering the apples. Trim any excess to ensure that the top and bottoms match.
• Crimp and/or tuck the edge of the top crust under the edge of the bottom crust. Brush the entire top crust with the egg wash, sprinkle with spoonful/1tbsp of granulated sugar. Cut some slits into the center of the top crust to allow the steam to escape.
• Place the pie on a sheet pan and bake for 45 minutes. At this point, check on the the pie. If the top crust is browning too much, take some aluminum foil and cover the top crust for the remainder of the bake time. Continue baking until juices begin to bubble out the top or sides. You can also insert a knife into the slits to check if the apples are fully soft. My pie took about 90 minutes to bake.
• Once done baking, allow to cool a bit. Prepare the cinnamon whipped cream (optional)
• In a large bowl, pour in the cream, vanilla bean paste, sugar and salt.
• Using a hand mixer or stand mixer, whisk until semi-soft peaks form.
• Add in the cinnamon. Whisk until stiffer peaks form.
• Add generously to a warm slice of Citrus Apple Pie!

GLAZED APPLE LEMON GINGER PIE

Steps:

• Preheat oven 400 degrees.
• Line a pie plate with one pie crust.
• Cut second pie crust into 1 inch strips to be used for lattice topping.
• Peel apples if desired and cut into small slices or pieces.
• Place lemon juice, 2 tablespoons brown sugar, 1/2 teaspoon cinnamon and 1 teaspoon vanilla into ziploc bag and add apples tossing until thoroughly coated.
• Spread apples onto cookie sheet into one layer and place in oven for 12-15 minutes stirring every three minutes to allow the lemon juice to cook off and apples to soften and caramelize.
• In a ziploc bag, combine and thoroughly mix sugar, brown sugar, lemon crystals, vanilla powder, cinnamon, nutmeg and ginger.
• Set aside.
• Pull caramelized apples out of oven and gently spoon into mixing bowl.
• Add butter pieces and spiced sugar mix to the apples and gently toss to coat the warm apples until the butter melts .
• Spoon coated caramelized apples into waiting pie crust.
• Use the 1" pie crust strips to weave a lattice across the top of the apples.
• Crimp crust around the outside rim.
• Place the pie on a cookie sheet and set aside.
• In a small sauce pan over medium heat, combine the glaze ingredients together and cook until just boiling then remove from heat - about two minutes.
• Using a silicone brush, paint the glaze across the top of the pie, coating the lattice evenly.
• Set the pie into oven for 20 - 30 minutes or until the crust is golden brown.
• Remove from oven and allow the pie to cool for at least two hours before slicing.

CITRUS CRANBERRY PIE

Steps:

• Preheat oven to 450°. Toss together first 8 ingredients., On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut into strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice with egg; sprinkle with additional sugar. , Bake 10 minutes. Reduce oven setting to 350°; bake until golden brown, 40-45 minutes, covering edge with foil if crust is getting too dark. Cool completely on a wire rack; refrigerate until serving., Meanwhile, beat whipping cream until it begins to thicken. Add remaining ingredients; beat until soft peaks form. Refrigerate until serving. Serve with pie.

LEMON APPLE PIE

Steps:

• Make pastry.
• Line a 7 inch flan ring.
• Peel and grate the apple, add the sugar and then the grated rind and juice of the lemon.
• Beat the egg.
• Add to the apple mixture and mix- this will curdle- not to worry.
• Pour into tart case and bake for about 35 minutes at 350F/ 170°C.