State Fair Pie Competition - 2008
Joelton, Tennessee

Orange Juice-Apple Pie

This apple pie drew attention at a state fair pie contest with its unexpected punch of orange flavor.

(21)
(6)
Save and Share
  • prep time 30 min
  • total time 4 hr 30 min
  • ingredients 7
  • servings 8
 

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
5
medium Granny Smith apples, peeled and cut into small pieces
3/4
cup sugar
5
tablespoons butter or margarine
1/4
cup frozen orange juice concentrate, thawed
1 1/2
tablespoons cornstarch
Pinch of salt

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom. In large bowl, stir together remaining ingredients. Spoon into crust-lined pie plate. Top with second crust.
  • 2 Crimp edges of the crusts together, removing any excess. Use a cookie cutter with serrated edges to cut holes in top crust to allow steam to escape.
  • 3 Bake 10 minutes. Decrease oven temperature to 350°F. Bake 45 minutes. Cool on cooling rack 30 minutes. Refrigerate 2 hours before serving.
  • 1 Heat oven to 450°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom. In large bowl, stir together remaining ingredients. Spoon into crust-lined pie plate. Top with second crust.
  • 2 Crimp edges of the crusts together, removing any excess. Use a cookie cutter with serrated edges to cut holes in top crust to allow steam to escape.
  • 3 Bake 10 minutes. Decrease oven temperature to 350°F. Bake 45 minutes. Cool on cooling rack 30 minutes. Refrigerate 2 hours before serving.

EXPERT TIPS

toggle

Expert Tips

To give dessert guests a hint of the surprise ingredient, serve this pie with a thin round slice of fresh orange on the side, slit half way and twisted as a pretty garnish.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
10g,
10%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
310mg
310%;
Total Carbohydrate
60g
60%
(Dietary Fiber
1g
1%
  Sugars
32g
32%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
15%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.