Categories: Pies

My twist on apple pie with apricot jam filling and lemon zest

In this version of apple pie I use quite firm, cane sugar crust and almost raw apples that combined with grated lemon zest and apricot jam creates this special, delicious apple pie filling.

My twist on apple pie with apricot jam filling and lemon zest

Apple pie recipe with apricot jam and lemon zest filling and brown sugar crust.

Course sweets and desserts

Cuisine vegetarian

Keyword apple pie recipe, apples, lemon, pie, traditional pie

Prep Time 1

Cook Time 1

Total Time 2

Servings 25 cm wide apple pie

Calories 123kcal

Ingredients

For the crust

500 g all-purpose flour
200 g cane sugar
200 g cold butter
2 lemons only the zest
2 eggs

For the filling

4 tbsp or more apricot or peach jam
3 or more medium apples
1 tbsp lemon juice
1 tsp vanilla extract
1 tbsp or more potato starch
1 lemon only the zest

Instructions

Instructions apple pie with apricot jam filling and lemon zest

Take a tart pan with a diameter of about 25 cm, grease it with butter and flour it slightly.
To make the crust place flour, sugar and lemon zest in a bowl and mix it all together. Using a grater with large holes grate in the butter. The task is easier if you put the butter in the freezer a few hours before.
Mix everything with fingers. Add the egg and knead briefly. Then cover the dough with plastic wrap and put it in the refrigerator for at least half an hour.

Instructions for the apple filling

While the crust rests in the refrigerator, prepare the filling. Wash and peel the apples. Remove the core and chop it into smaller pieces. Place them in a pan with 1 tablespoon of lemon juice and 1 teaspoon of vanilla extract. Cover with the lid and turn on the medium flame.
Cook your apples for 5 – 10 minutes, stirring frequently and raising the lid halfway through cooking. The apples must get soft a bit but not totally lose their crispness. Turn off the heat and allow to cool completely.
Take the pastry from the refrigerator, remove the plastic wrap, place on a floured surface and divide into 2 parts. Roll out one of the parts with a rolling pin to a thickness of 3 – 5 mm. Roll the pastry onto the rolling pin and transfer to a baking pan by rolling out the dough and leveling gently with your hands. Prick the bottom with a fork.
Spread the bottom with peach or apricot jam.
Add apples, lemon zest and sprinkle with potato starch.
Roll out the second piece of pastry. Cut into long strips you are going to use to create a lattice top crust.
You can create the pattern directly on the cake or on a lightly floured surface and then move it gently onto the baking pan. Use a sharp knife to remove the excess dough. Using a fork, crimp the dough to seal it.
Bake for 1 hour in the preheated static oven at 180 °C.