Desserts
This apple and orange pie recipe delivers the perfect balance of sweet-tart flavors with a citrus zest crust that sets it apart from classic apple pies.
The secret lies in the bright orange filling—where spiced apples meet zesty citrus—and the buttery crust infused with orange zest, creating a dessert that feels both nostalgic and refreshingly modern. Every slice offers layers of texture: flaky crust, tender fruit, and a glossy glaze that ties it all together.
The recipe begins with a foolproof double-crust technique, where the bottom crust gets a head start in the oven to prevent sogginess. Meanwhile, the filling combines tart apples, fresh orange juice, and warm spices like cinnamon and nutmeg, simmered until thick and fragrant.
The top crust gets a light brush of egg wash for a golden finish, while the citrus zest in the dough adds a subtle, bright aroma that lingers with every bite.
Baking at 375°F for 50-60 minutes ensures a perfectly set filling and a crust that’s crisp at the edges yet tender enough to melt in your mouth. The optional orange glaze—made with powdered sugar and a splash of orange juice—adds a glossy sheen and extra citrus punch.
This pie isn’t just a dessert; it’s a showstopper for holidays, potlucks, or whenever you crave something that tastes like autumn in every slice.
For those who love customization, you can swap the apples for pears or add a layer of streusel topping. The recipe scales easily for crowds, and leftovers keep well for up to three days—though they rarely last that long.
Ready to bake a pie that’s as impressive as it is delicious? Let’s get started.
Ingredients for apple and orange pie
Eight simple ingredients transform into a pie that tastes like autumn in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Spice-free, high protein preferred |
| Unsalted Butter 🧈 | 1 ¼ cups | Cold, cubed for crust |
| Granulated Sugar 🍚 | 1 ½ cups | For crust and filling |
| Orange Zest 🍊 | 2 tbsp | From 2 large organic oranges |
| Large Eggs 🥚 | 1 whole | Cold, for egg wash |
| Tart Apples 🍎 | 6 medium | Granny Smith or Honeycrisp |
| Fresh Orange Juice 🍊 | 1 cup | From 2-3 large oranges |
| Light Brown Sugar 🍚 | ¾ cup | Packed, for filling |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated nutmeg |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Powdered Sugar 🍚 | 1 cup | For glaze (optional) |
| Lemon Juice 🍋 | 1 tbsp | Fresh, for glaze |
The orange zest is where the magic happens. Grab organic oranges—their thicker skins yield more vibrant zest. Trader Joe's usually has the juiciest ones, but any grocery store's citrus section works. For the apples, Granny Smith or Honeycrisp give that perfect tart-sweet balance. If you can't find those, Fuji or Braeburn are solid backups. The flour? King Arthur or Gold Medal are my go-tos—they hold up better to the citrus oils in the crust. And don't skip the zest—it's what makes this pie smell like a bakery.
No Granny Smith? Mix tart and sweet apples—like Gala and Braeburn—to get close. Running low on orange juice? Substitute with grapefruit juice at half the amount for extra tang. Want to skip the glaze? Drizzle with honey instead—just 1 tbsp mixed with a splash of warm water. The crust can be made ahead and chilled for up to 48 hours—perfect for lazy baking days. And if you're feeling fancy, add a pinch of cardamom to the filling for a Middle Eastern twist.
This pie reheats beautifully—just 350°F for 10 minutes to warm through. Store leftovers in an airtight container for 3 days (though it rarely lasts that long). Freeze the whole pie for up to 3 months—thaw overnight in the fridge. The crust stays crispy even after reheating, which is always a win. And if you make extra crust, use it for hand pies or empanadas—it's that good.
Why You'll Love This Recipe
- No-Roll Crust Hack: I swear by this butter-flour-egg shortcut—no chilling, no fuss, just press and bake. The orange zest in the filling sneaks into the crust too, giving it a bright, citrusy edge that’s way more interesting than plain pastry.
- Citrus-Kissed Magic: That first bite? Tart apples with a whisper of orange zest—like autumn and sunshine in one forkful. The sugar caramelizes just enough to make it feel fancy, but honestly, it’s the zest that turns this into something special.
- Weekend or Waffle: Slice it cold for breakfast with yogurt (trust me, it’s a thing) or serve warm with ice cream. It’s the kind of pie that doesn’t demand a holiday—my kids grab it for lunchboxes, and I “accidentally” eat the leftovers straight from the fridge.
- Budget Brightener: Uses pantry staples (flour, sugar, butter) plus seasonal fruit you already have. The orange zest costs pennies but adds layers of flavor—no need for pricey extracts or specialty ingredients. Plus, one pie feeds six, so it stretches further than you’d think.
Step-by-step instructions for apple and orange pie
Here's how to build a pie with a citrus-kissed crust and filling that bursts with spiced apple-orange flavor.
Make the Citrus Zest Crust
In a large bowl, combine the 3.5 cups all-purpose flour and 0.5 teaspoon salt. Cut in the 1.25 cups cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is key—it ensures flaky layers later.
Add the 2 tablespoons orange zest and mix until evenly distributed. The zest will infuse the crust with bright citrus notes that complement the filling perfectly. Press half of the dough into a 9-inch pie dish, trimming any excess. Chill while you prepare the filling.
Prepare the Spiced Apple Filling
Peel, core, and slice the 6 medium tart apples into ¼-inch thick slices. Toss them with the 1 cup fresh orange juice, 0.75 cup light brown sugar, 2 teaspoons ground cinnamon, 0.5 teaspoon ground nutmeg, and 0.5 teaspoon salt. Let the mixture sit for 10 minutes—this allows the apples to soften slightly and the spices to meld.
In a separate bowl, whisk together the 1 whole large egg and 1.5 cups granulated sugar until smooth. This mixture will help create a glossy, caramelized top on your pie. Pour it over the apple mixture and stir gently to coat.
Assemble and Bake the Pie
Roll out the remaining crust dough and place it over the filled bottom crust. Trim and crimp the edges with a fork or your fingers, sealing tightly. Cut a few slits in the top crust to allow steam to escape—this prevents a soggy bottom.
Brush the top crust with the 1 whole large egg beaten with a splash of water for a golden finish. Bake at 375°F for 50-60 minutes, until the crust is deep golden brown and the filling bubbles through the slits. The filling should be soft but not runny.
Add the Optional Glaze (If Using)
While the pie is still warm, whisk together the 1 cup powdered sugar and 1 tablespoon lemon juice until smooth. Drizzle this glaze over the cooled pie for a sweet, tangy finish. The glaze adds a professional touch and balances the warm spices.
Let the pie cool completely before slicing—this ensures clean cuts and prevents filling from oozing out. Each slice should reveal a flaky citrus crust, tender spiced apples, and that perfect balance of sweet and tart flavors.
Pro Tips For Making Apple And Orange Pie
- CHILL THE FRUIT FIRST: Toss your apples and oranges in a bowl of ice water for 10 minutes before slicing—this keeps them from turning mushy and releasing too much juice. I learned this the hard way after making a pie that looked more like applesauce than a filling.
- ZEST FRESH, USE FAST: Grate orange zest right before mixing it into the dough or filling—it loses potency fast. Store-bought zest is fine, but if you’re using dried, double the amount and add it last. My grandmother swore by this, and she was right: stale zest tastes like sad, bitter soap.
- DON’T OVERMIX THE CRUST: Cut cold butter into flour until you see pea-sized clumps, then stop—even if it looks uneven. Overworking the dough makes it tough, and this pie’s crust is all about flaky layers. I was skeptical until I tried it: the difference is noticeable.
- BAKE UNTIL GOLDEN, NOT DARK: Pull the pie out when the edges are deep golden (not brown) and the center is just set—it’ll keep cooking as it cools. If it’s too dark, brush the edges with a little milk or cream at the start. I skip this when I’m lazy, but the dish is noticeably better when I don’t.
Serving suggestions for apple and orange pie
Classic Ice Cream Pairing
This pie sings with vanilla bean ice cream—the creamy coldness cuts through the warm spices and citrus perfectly. I like to serve it slightly softened so it melts just enough to create a silky sauce.
For extra drama, top each slice with a scoop and a sprinkle of toasted coconut flakes or crushed graham crackers for crunch. 🍦
Whipped Cream & Fresh Fruit
A dollop of homemade whipped cream (whip heavy cream with 1 tbsp powdered sugar and ½ tsp vanilla extract) adds lightness. Pair with sliced strawberries or mandarin orange segments for a fresh, vibrant contrast. The acidity in the fruit brightens the pie’s flavors even more.
Caramel Drizzle Upgrade
For a decadent touch, drizzle warm salted caramel sauce over each slice. I use Storebrand caramel sauce (it’s my go-to for its perfect balance of sweet and salty). The caramel’s richness complements the citrus notes beautifully. Add a pinch of flaky sea salt on top for a sophisticated finish.
Warm Cinnamon Coffee
Serve warm cinnamon-spiced coffee alongside the pie for the ultimate cozy pairing. Brew a strong dark roast, add 1 cinnamon stick, and a splash of orange liqueur (like Cointreau) for depth.
The warmth of the coffee enhances the pie’s spiced apple flavors, making every bite feel like a hug. ☕
Spiced Whiskey Sauce
Heat ½ cup apple cider, ¼ cup bourbon, 1 tbsp brown sugar, and ½ tsp cinnamon in a saucepan until syrupy. Drizzle over slices for a boozy, aromatic twist. This works especially well with vanilla ice cream—the whiskey’s warmth balances the pie’s tartness. 🥃
Garnish Like a Pro
Finish each slice with fresh orange slices or thinly sliced almonds for texture. A sprinkle of orange zest on top adds a pop of color and fresh citrus aroma.
For a rustic touch, dust with powdered sugar using a fine-mesh sieve. Presentation matters—this pie deserves to look as good as it tastes! ✨
Nutrition facts
Frequently asked questions
Can I make this pie without a double crust?
For a single-crust version, use the entire dough for the bottom crust only. Press it into the pie dish, then fill with the spiced apple-orange mixture. Top with a lattice crust or simply cover with sliced apples arranged in a decorative pattern. Bake as directed, but reduce time to 40-45 minutes to prevent over-browning.
How do I prevent a soggy bottom crust?
The key is pre-baking the bottom crust for 8-10 minutes at 375°F before adding the filling. This creates a sturdy base that holds up to the juicy fruit. Another trick: sprinkle 1-2 tablespoons of granulated sugar or crushed cornflakes on the crust before filling—it absorbs excess moisture during baking.
Can I substitute bottled orange juice?
Fresh orange juice is ideal for maximum flavor, but you can use bottled juice in a pinch. Look for 100% pure orange juice with no added sugars. For extra zing, add 1 teaspoon of fresh lemon juice to brighten the filling. The texture will be slightly less vibrant, but the pie will still taste delicious.
What if my pie filling is too runny?
If the filling isn't setting properly, it might need more time or a thickening agent. Try baking for 10-15 minutes longer at a slightly lower temperature (350°F). For an instant fix, mix 1 tablespoon of cornstarch with 1 tablespoon cold water, stir into the filling, and bake until thickened. Avoid overfilling the pie—leave ½-inch headspace for proper steam circulation.
How can I make this pie ahead of time?
This pie actually tastes better the next day! Assemble it completely (including the glaze), then refrigerate for up to 24 hours before baking. For longer storage, bake the pie, cool completely, and refrigerate in an airtight container for 3-4 days. To reheat, warm slices in a 350°F oven for 5-10 minutes to revive the crust.