Orange Zest & Dried Apricot Apple Pie
This gourmet fruit pie transforms the classic apple pie with bright citrus notes from fresh orange zest paired with the subtle sweetness of dried apricots, creating a sophisticated flavor profile that elevates this dessert from familiar to unforgettable.
Equipment
- 9-inch Pie Plate
- Pastry Cutter
- Baking Sheet
Ingredients
For the Crust
- 2 1/2 cups all-purpose flour substitute with gluten-free flour blend if needed
- 1 tsp salt
- 1 tbsp sugar
- 1 cup cold unsalted butter cubed (2 sticks)
- 1/4 cup ice water up to 1/2 cup as needed
For the Filling
- 6-7 medium apples preferably a mix of Honeycrisp and Granny Smith
- 3/4 cup granulated sugar can substitute with coconut sugar
- 2 tbsp fresh orange zest from approximately 2 large oranges
- 2 tbsp fresh orange juice
- 3/4 cup dried apricots chopped
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 2 tbsp butter cut into small pieces
For the Egg Wash
- 1 egg
- 1 tbsp water
- 1 tbsp turbinado sugar optional, for sprinkling
Instructions
- In a large bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the flour until you have pea-sized pieces.
- Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together when pinched. Don't overwork the dough.
- Divide the dough into two equal portions, form into discs, wrap in plastic, and refrigerate for at least 30 minutes.
- Peel, core, and slice the apples into ¼-inch thick slices. In a large bowl, toss the apple slices with sugar, orange zest, orange juice, and chopped dried apricots.
- Let this mixture sit for 15 minutes to allow the flavors to meld and for some of the juices to release.
- After the apples have released some juice, add flour, cinnamon, nutmeg, ginger, and cloves to the bowl. Toss gently until all slices are evenly coated.
- Preheat your oven to 425°F (220°C) with a baking sheet inside.
- Roll out one disc of dough on a lightly floured surface to approximately 12 inches in diameter. Transfer to a 9-inch pie plate, gently pressing it into the bottom and sides.
- Pour in the apple-apricot filling, mounding slightly in the center. Dot the top with small pieces of butter.
- Roll out the second disc of dough. You can either cover the pie completely or create a lattice top. If covering completely, make several slits to allow steam to escape. Trim excess dough, then crimp the edges to seal.
- Whisk together the egg and water, then brush this egg wash over the top crust. Sprinkle with turbinado sugar if desired.
- Place the pie on the preheated baking sheet and bake for 20 minutes at 425°F. Then reduce the temperature to 375°F (190°C) and continue baking for 35-40 more minutes, until the crust is golden brown and the filling is bubbling.
- Allow the pie to cool for at least 2-3 hours before slicing so the filling can set properly.
Notes
- If the edges brown too quickly during baking, cover them with foil.
- The pie can be stored at room temperature for 2 days or refrigerated for up to 5 days.
- This pie freezes beautifully for up to 3 months. Wrap tightly in plastic wrap, then foil.
- For a lighter version, reduce the sugar to ½ cup and add 2 tablespoons of honey for natural sweetness.
- The pie can be stored at room temperature for 2 days or refrigerated for up to 5 days.
- This pie freezes beautifully for up to 3 months. Wrap tightly in plastic wrap, then foil.
- For a lighter version, reduce the sugar to ½ cup and add 2 tablespoons of honey for natural sweetness.
Nutrition
Calories: 385kcalCarbohydrates: 53gProtein: 4gFat: 18gSaturated Fat: 11gCholesterol: 65mgSodium: 295mgFiber: 4gSugar: 28g
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