What makes this pie different from other recipes is the citrus zest. When it bakes, you genuinely wish you could capture the aroma in a holiday candle!
2½ pounds Granny Smith and Macintosh apples, peeled, quartered, and
Zest of 1 Lemon
Zest of 1 Orange
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
½ cup of brown sugar plus 1 tablespoon to sprinkle on top
¼ cup all-purpose flour
1 teaspoon of kosher salt
¼ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1/8 teaspoon of ground allspice
Store-bought Pie Crust of choice
Crumbles for topping:
½ cup of sugar or brown sugar
½ cup of flour
½ cup of butter cut into small pieces
Mix with an electric mixer on low or put in the food processor and pulse until crumbled.
Preheat the oven to 425 degrees.
Cut each apple quarter in thirds crosswise and combine
the zests, juices, sugar, flour, salt, cinnamon, nutmeg, and allspice in a glass bowl. Optional: cover with plastic and store in the fridge overnight for a more robust flavor.
Put frozen pie crust in its original tin, for approximately 7-10 minutes at 425 by itself in order to thaw. The dough will be dry, not brown. Remove from the oven, IF it bubbles up, gently make a small ¾ inch slit in the bottom with a sharp knife to deflate and to prevent the bottom of the crust from cracking. Then remove and fill the pie crust with the apple mixture. Put crumbles on top. Place the pie in a brown bag or completely cover and wrap with parchment paper (either will work) then put the covered pie on a baking sheet. Bake for 1 hour, or until the crumble crust is browned and juices begin to bubble out. Serve warm. Top with vanilla ice cream and/or whipped cream.
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