Barbara Oseland Recipe

Citrus Apple Pie

By Barbara Oseland BOseland

Recipe Rating:
 4 Ratings
Prep Time:
Cook Time:

Barbara's Story

Taking a few of my favorite flavors and making a very simple crust that involved no rolling was what this recipe was. I have made this with just lemon zest and juice with the apples, then also added in some orange zest and it was a hit! I also sometimes put the apple pie spice into the crust mixture. Really makes a difference when you just want a hint of flavor.


2 c
1 c
packed brown sugar
3/4 c
butter, melted
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1/2 c
quick oats
1 tsp
orange or lemon zest (or half each)
1 Tbsp
butter (to place on top of pie)
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2/3 c
1 1/3 Tbsp
1 1/4 c
water (could use part orange juice for more intense flavor)
3 c
peeled and diced granny smith apples
1 tsp
vanilla extract
1 tsp
orange or lemon zest (or half each)
1 tsp
lemon juice
1 tsp
apple pie spice

Directions Step-By-Step

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.
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.
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

About this Recipe

Course/Dish: Pies
Collection: A+ Apple Pie