Barbara Oseland Recipe

Citrus Apple Pie

By Barbara Oseland BOseland


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.


Recipe Rating:
 4 Ratings
Serves:
6-8
Prep Time:
Cook Time:

Ingredients

PIE CRUST
2 c
flour
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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PIE FILLING
2/3 c
sugar
1 1/3 Tbsp
corntarch
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
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Directions Step-By-Step

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

About this Recipe

Course/Dish: Pies
Collection: A+ Apple Pie

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