- 4 pounds apples (about 8 medium apples) ((You can use Granny Smith, Golden Delicious, Jonagold, Honeycrisp, Braeburn, Mutsu, Winesap, Cortland, Empire, Red Rome, Fuji...use an apple you enjoy eating, except for Macintosh. Those are too soft. Tart apple=tart pie, sweet apple=sweet pie))
- 1 lemon (zested)
- 1 medium orange (zested)
- 2 tbsp lemon juice ((squeezed from the zested lemon))
- 1 tbsp orange juice ((squeezed from the zested orange))
- ½ cup sugar
- ¼ cup all-purpose flour
- 1 teaspoon kosher salt
- ¾ teaspoon ground cinnamon ((I prefer Ceylon Cinnamon))
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
Perfect Pie Crust (this recipe is doubled to make two layers of crust)
- 12 tbsp unsalted butter ((very cold, place in the freezer 30 minutes before using))
- 3 c all purpose flour
- 1 tsp kosher salt
- 1 tbsp granulated sugar
- ⅓ c vegetable shortening ((very cold, place in the freezer 30 minutes before using))
- 6 to 8 tbsp ice water
- 1 egg, beaten with 1 tablespoon water ((for the egg wash))
- 1 spoonful/tbsp granulated sugar ((for dusting on the top))
Cinnamon Whipped Cream
- 1 c heavy whipping cream
- 2 tbsp granulated sugar
- 1 tsp vanilla bean paste
- 1 pinch salt
- ¼ tsp ground cinnamon
Prepare the Pie Dough
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.
For the Citrus Apple Pie
- 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)
Cinnamon Whipped Cream
Recipe adapted from Ina Garten's Deep Dish Apple Pie