CITRUS APPLE PIE

Citrus Apple Pie image

I found this recipe in my early years of cooking, and it's been a favorite of my five children ever since. It's different, zesty and flavorful. I prefer to serve it warm.

Provided by Taste of Home

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 9

Ingredients

Pastry for double-crust pie (9 inches)
1-1/2 cups sugar
5 teaspoons all-purpose flour
2 teaspoons grated orange zest
1 teaspoon grated lemon zest
1/4 cup orange juice
1 tablespoon lemon juice
4 cups shredded peeled tart apples (about 4 large)
2 large eggs, beaten

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.

Nutrition Facts : Calories 446 calories, Fat 15g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 216mg sodium, Carbohydrate 74g carbohydrate (46g sugars, Fiber 1g fiber), Protein 4g protein.