Citrus Apple Pie

Name: Citrus Apple Pie
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

9 ingredients

2 steps

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

Directions

1

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.
2

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.