Apple pie flavored with orange

Apple Pie Flavored With Orange

Apple pie is of course the classic all-American dessert, but maybe a bit predictable in its flavors. For apple pie that’s a little more interesting, here’s a twist: bright notes of flavor from orange juice and zest.

The filling is gluten-free and paleo-friendly. Use any crust you wish, but for a gluten-free pie, try this Brown Rice Crust.

Apple Pie Flavored with Orange
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 1 pie
  • Crust for two-crust pie
  • 2-1/4 pounds apples, peeled, cored, and sliced
  • 1/2 cup coconut sugar, plus more for dusting
  • 2 tablespoons tapioca starch (also called tapioca flour)
  • Zest of one orange
  • Juice of one orange
  • 1/2 teaspoon cinnamon
  • 2 tablespoons unsalted butter, cut into small pieces, or a few small lumps of softened ghee or coconut oil
  1. Preheat oven to 400°F.
  2. Prepare bottom crust. In a large bowl combine apples, coconut sugar, tapioca starch or flour, orange zest, orange juice, and cinnamon. Toss gently with a spatula to blend well. Place apple mixture in pie crust. Dot evenly with butter pieces or teaspoons of ghee or coconut oil. Place top crust over filling, crimp edges, cut 3 to 5 slits in top crust to vent, and dust with coconut sugar.
  3. Place pie on baking sheet and bake 50 minutes or until crust is slightly browned and apples are tender. Allow to cool awhile before serving
Serving size: 1 slice (filling only). Calories: 119. Fat: 3g; Saturated fat: 2g; Carbohydrates: 24g; Sugar: 19g; Sodium: 630mg; Fiber: 2g; Cholesterol: 8mg.

4 Responses to “Apple pie flavored with orange”

  1. Michelle says:

    I’m entering a pie baking contest just for fun, to see if I can do it, and I think I am going to try this one. I hope you don’t mind. It looks beautiful!

  2. Betsy Sanz says:

    Mmmm! I am totally going to make this. Beautiful lookin, Eileen!

    • Thanks, Betsy! I consider this high praise coming from one who’s a maker of award-winning pies. You tried hard to teach me to mix it with the KitchenAid, but for some reason when it comes to piecrust I’m a low-tech girl.

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