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Touch-of-Orange-Apple-Pie

A Touch of Orange Apple Pie

Prep Time:
25 min + 15 min refrigeration

Cook Time:
45 to 55 minutes

Servings:
8 servings

Prep Time:
25 min + 15 min refrigeration

Cook Time:
45 to 55 minutes

Servings:
8 servings

A Touch of Orange Apple Pie

INGREDIENTS

A Touch of Orange Apple Pie

  • Pie Crust
  • 2 C. (500 mL) all-purpose flour
  • 3/4 tsp. (4 mL) salt
  • 1 C. (250 mL) Crisco® All-Vegetable Shortening
  • 1 egg
  • 2 Tbsp. (30 mL) cold water
  • 1 Tbsp. (15 mL) white vinegar
  • Filling
  • 3/4 C. (175 mL) granulated sugar
  • 1 Tbsp. (15 mL) cornstarch
  • 1 tsp. (5 mL) ground Saigon cinnamon
  • 1/2 tsp. (2 mL) grated orange zest
  • 1/8 tsp. (0.5 mL) salt
  • 1/8 tsp. (0.5 mL) ground nutmeg
  • 7 C. (1.75 mL) peeled and sliced Granny Smith apples, about 2 lb (1 kg) or 7 medium
  • 2 Tbsp. (30 mL) butter
  • Topping
  • 2 Tbsp. (30 mL) milk
  • 2 Tbsp. (30 mL) sugar

DIRECTIONS

  1. Preheat oven to 400°F (200°C).
  2. Pastry: Combine flour and salt in large mixing bowl. Cut room temperature shortening into flour with pastry blender or 2 knives until mixture is uniform and shortening resembles large peas. Beat egg, water and vinegar together. Pour all liquid evenly over flour mixture. Stir with fork until all of the mixture is moistened.  Divide dough in half and shape each into a ball. Flatten each into a circle about 4” (10 cm). Wrap and chill 15 minutes for easier rolling.
  3. Roll half the dough on a lightly floured surface into a circle 1” (2.5 cm) wider than 9” (23cm) pie plate. Transfer into pie plate. Trim pastry at edges of plate. Roll out remaining dough and set aside.
  4. Filling: Combine sugar, cornstarch, Ground Saigon Cinnamon, orange zest, salt and nutmeg in a small bowl. Place apples in unbaked pie crust. Sprinkle sugar mixture over apples. Dot with butter.
  5. Top with remaining pastry. Seal and flute edges. Cut slits on top of pastry.
  6. Bake in preheated oven, on bottom rack for 35 to 40 minutes. Remove pie from oven. Brush with milk. Sprinkle with sugar. Cover edge of pie with foil, if necessary, to prevent overbrowning. Bake for an additional 10 to 15 minutes, or until apples are tender, filling in center is bubbly, and crust is golden brown. Cool on wire cooling rack.