Best Deep Dish Apple Orange Pie Recipes
DEEP DISH APPLE & ORANGE PIE
Orange scented pastry filled with syrupy cinnamon apple filling. No need for fancy decorations..... the flavour says it all. Before baking the apples are tossed in a mixture of sugar flour and spices, creating a lovely syrupy sauce as it cooks.
Provided by Wild Thyme Flour
Categories Dessert
Time 1h25m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200 degrees Celsius Grate zest from orange and squeeze the juice. Add some water to the juice to make up 7 tbsp liquid.
- In a processor, mix the butter with the flour and zest until it resembles fine breadcrumbs. Add enough orange juice to make the pastry. Roll the pastry in a ball and refrigerate.
- Peel, core and thinly slice the apples. Mix the flour, sugar, cinnamon and orange zest together. Now toss the apples in this mixture but don't do this too much in advance or the sugar will draw out the juices of the apple.
- Grease a 9 inch and 2 inch deep pie dish. Roll out 2/3 of the pastry on a floured surface. Line the dish with the pastry and leave some pastry overhanging.
- Pile the apples in the dish and press down slightly. Don't worry if it seems too high, they will 'fall' as they cook. Brush the overhanging pastry with water.
- Roll out the remaining Pastry and place on top, press slightly to stick to the overhanging pastry. Use scissors or knife to trim and neaten the edges but still leave them higher than the edge of the dish.
- Pinch the edges together, then using your fingers form flutes, keeping them well spaced. Make two slits on top of the pie.
- Brush the top of the pie with the egg whites and the sugar. Bake for 35 minutes, lower the heat to 140 degrees C for a furter 10 minutes until the apples are soft anf the pastry is golden.
- serve with whipped cream.
Nutrition Facts : Calories 537.2, Fat 24.2, SaturatedFat 15, Cholesterol 62.3, Sodium 177.4, Carbohydrate 73.3, Fiber 2.4, Sugar 25.2, Protein 7.5
DEEP DISH APPLE PEAR ORANGE SPICE PIE
I created this pie for my love of apple and orange spice. I added cranberries, and pears. The orange zest and cranberries give this pie a little tanginess. I am not a lover of very sweet pies. I like to taste my fruit. One pie is never enough at gatherings. I decided to make it in a large baking dish. This will feed a family with leftovers. It is also large enough for a holiday gathering. Why make 2 pies? You can make one huge pie. It is a big hit in my home. Enjoy!
Provided by Nor Mac @Adashofloverecipepage
Categories Pies
Number Of Ingredients 28
Steps:
- Make crust: place water and ice and a bowl or cup. Set aside. chop up 1 3/4 sicks butter,. Place in a bowl and refrigerate. ( This is for the top crust.) Repeat! Chop up 1 3/4 sticks of butter again. Place in food processor. Add in 2 cups plus 2TB of flour, and 1/4 tsp salt. Pulse on blend for about 30 seconds, or until blended well Add in 7 TB of ice water. Blend until a ball forms. Remove from processor. Form into a rectangle. Wrap in plastic wrap and refrigerate.
- Remove chopped butter from fridge. Repeat the same process from above. Place butter in food processor.. add 2 cups + 2 tablespoons of flour, and 1/4 tsp salt to food processor. Pilse unyil blended. Add and 7 tablespoons of ice water. Blend until a ball forms. Form ball into a rectangle about 4" x 6". Wrapped in plastic wrap and refrigerate until ready to use.
- While the crust is chilling. Make your filling for pie. Peel apples and pears. Remove core and slice in to wedges. Toss with lemon juice in a large bowl, or 9 x 13" baking dish and Set aside.
- Place sugars spices, flour and 1 teaspoon of orange zest in a bowl. Combine well. Drain lemon juice from apples. Toss apples in the flour sugar mixture. Toss in the cranberries.
- Alternate crumb topping: if making top pie crust. Skip this step. Place flour, sugars, and cinnamon in food processor. Blend well. Place chopped butter in processor. Process until it forms ctumbs. Sprinkle over top of apples before baking.
- Remove crust from refrigerator. Dust surface with flour . Dust each side of Dough with flour. Roll each crust to about 13x 17". Roll crust very loosely around rolling pin and drape over baking dish. Pat into dish with over some crust over hanging. Brush bottom crust with egg white. place apple filling into crust. Scatter remaining orange zest over top. Scatter 2 tablespoons of chopped butter across top of pie.
- Roll the second crust the same way as the first. Place over filling. Trim edges with 1 inch over hanging. Dampen bottom crust edges with water. Crimp crust together with fingers to outline inside of dish. Whisk egg with water. Brush top of crust with it. Make four small slices across pie to vent. Place on baking sheet in to 425° oven. Bake for 10 minutes. Reduce heat to 375. Bake about 90 minutes or until apples are softened. Let pie cool completely before slicing.
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