Apple Pie with a Cinnamon Orange Twist
Share
Ingredients
Crust
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- ½ cup Navel Orange Olive Oil
- 6-8 tbsp ice water
Filling
- 6-7 medium apples (Granny Smith or Honeycrisp work well), peeled, cored, and thinly sliced
- ¼ cup Cinnamon Pear Balsamic
- ¼ cup brown sugar
- ½ cup granulated sugar
- 2 tbsp flour
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp vanilla extract
- 1 tbsp butter (optional, for added richness)
Egg Wash
- 1 egg, beaten with 1 tbsp water
- Sugar for sprinkling (optional)
Instructions
- In a large bowl, whisk together the flour, salt, and sugar.
- Add the cold Navel Orange Olive Oil, mixing until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, until the dough starts to come together. Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- In a large bowl, combine the apple slices, Cinnamon Pear Balsamic, brown sugar, granulated sugar, flour, cinnamon, nutmeg, and vanilla extract. Toss everything together until the apples are evenly coated.
- Preheat your oven to 400°F (200°C).
- Roll out one disc of dough on a floured surface to fit a 9-inch pie pan. Place the dough in the pan, allowing any excess to hang over the edges.
- Pour the apple filling into the crust and dot with butter if desired.
- Roll out the second disc of dough and place it over the apples. Trim and crimp the edges, and cut a few slits in the top crust to allow steam to escape.
- Brush the top crust with the egg wash and sprinkle with a bit of sugar for added crunch and shine.
- Bake the pie for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
- Allow the pie to cool slightly before slicing. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.