Different Apple Pie

This apple pie takes a different path from the usual cinnamon-spice route. Orange juice simmers with margarine and sugar into a citrusy glaze that coats the apples before they go into the shell. The result is a filling that’s brighter and tangier than a traditional apple pie.

Cooking the apples in the orange juice mixture on the stovetop first means they’re already tender and coated in a thickened glaze before baking. The flour stirred in at the end absorbs the excess liquid so the filling sets up properly instead of making the crust soggy.

Use a sweet apple variety like Golden Delicious or Fuji. Since there’s no cinnamon or spice competing for attention, the apple and orange flavors need to carry the whole pie. A tart apple would clash with the citrus.

Pro Tips

• Cook the apple mixture until the slices are just barely tender. They’ll continue softening in the oven, and overcooked apples turn to mush in the finished pie.
• Stir the flour in thoroughly so there are no raw pockets. Any undissolved flour will show up as gummy lumps in the filling.
• Shield the crust edges with foil if they start browning too fast during the bake.

Variations

• Swap orange juice for tangerine or blood orange juice for a deeper citrus flavor.
• Add a handful of dried cranberries to the filling for tart pops of color.
• Top with a crumb topping of butter, flour, and brown sugar instead of leaving it open-faced.