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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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. Ingredients:
pastry for double-crust pie (9 inches) |
1-1/2 cups sugar |
5 teaspoons king arthur unbleached all-purpose flour |
2 teaspoons grated orange peel |
1 teaspoon grated lemon peel |
1/4 cup orange juice |
1 tablespoon lemon juice |
4 cups shredded peeled tart apples (about 4 large) |
2 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 peel. 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. Yield: 6-8 servings.
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