Open apple pie with orange juice and cinnamon
12 servings
200 minutes
Open apple pie with orange juice and cinnamon is a true ode to comfort and flavor. This dessert, inspired by American traditions, combines tender, crumbly dough with juicy apple filling infused with the freshness of orange juice and warmth of cinnamon. The perfect blend of sweetness and slight tartness makes this pie versatile—suitable for morning coffee or warm friendly tea gatherings. Historically, apple pies hold a special place in American cuisine, symbolizing homey comfort and hospitality. Orange juice adds brightness to the flavor while cinnamon provides depth and a warming aroma. This pie is not just a dessert but an opportunity to immerse oneself in the atmosphere of family coziness with every bite.
1
Sift the flour into a deep bowl, add a pinch of salt, soft butter, and an egg. Knead the dough by hand. Form a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Wheat flour: 400 g
- Salt: pinch
- Butter: 250 g
- Chicken egg: 1 piece
2
Peel the apples and remove the core. Slice them into thin half-moons and place in a deep bowl. Sprinkle with sugar and cinnamon, and drizzle with orange juice. Gently mix and let it sit for a while.
- Apple: 1 kg
- Brown sugar: 100 g
- Ground cinnamon: to taste
- Oranges: 1 piece
3
Roll out the dough into a thin layer and place it in a greased 30 cm pie dish. Trim the excess edges.
- Butter: 250 g
4
Arrange apples in a circle on the dough and pour the remaining juice. Sprinkle with sugar on top.
- Apple: 1 kg
- Oranges: 1 piece
- Brown sugar: 100 g
5
Bake for 80 minutes at 185 degrees.