Apple Citrus 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 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil. , Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.

BEST APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl mix together flour, salt, and cinnamon. Add apples and lemon juice. Toss until apples are thoroughly coated. Allow to sit for 10 minutes.
• Pour apples into pastry-lined pie plate. Dot with butter or margarine. Cover with top pastry. Seal edges and cut steam vents in top pastry.
• Bake in preheated oven for 35 to 45 minutes, until crust is golden brown.

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!

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.

APPLE PIE I

Steps:

• Prepare your pastry for a two crust pie. Wipe, quarter, core, peel, and slice apples; measure to 6 cups.
• Combine sugar and cinnamon. The amount of sugar used depends on how tart your apples are.
• Arrange apples in layers in pastry lined pie plate. Sprinkle each layer with sugar and cinnamon. Dot top layer with small pieces of butter or margarine. Cover with top crust.
• Place on lowest rack in oven preheated to 450 degrees F (230 degrees C). Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 to 35 minutes longer. Serve warm or cold.

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.