Sometimes you don't mess with an icon. And, in this case, the apple pie is an icon in America. You've heard the saying, 'It's about as American as apple pie!'
But, being the slight 'rebel' I am, certainly not in a negative sense but in a way that makes things interesting and novel, I decided that this apple pie thingeee needed a makeover.
The first version of this orange apple pie was for my son-in-law's 50th birthday party. OK, yes, another 'rebel' thing. Why not 'pie' instead of cake! Well, it got rave reviews. It was even better on days two and three when you could slice it and have it with coffee for breakfast.
The citrus flavor explosions in this upside down pie, yes, another novelty with a pie, upside down, are tingling for the palate. I mean, you don't expect it. And, sometimes when you don't expect something, you're more open to accepting. That's fair warning when you bite into a slice of this pie. It's not your traditional apple pie. Oh, yes, you get the apple and spice flavor, but the orange, well, it's as different as apples and oranges!
And, the orange slices, which are very thin with the rinds, are perfectly edible! There's nothing more tasty than a baked orange slice. And, if you want to get a tad bit more fancy before you serve each piece, then just zest on some fresh nutmeg. Just a hint of the fragrant spice. It's something that just intoxicates the senses!
Ingredients
- Preheat oven to 350
- 8 thin orange slices, seedless
- 6-7 cups apple chunks, bite size, washed, skin on, crisp apple type (i.e., honeycrisp)
- 1 lemon, zest and juice
- ½ cup golden raisins
- ¼ cup dark brown sugar, packed
- ¼ cup flour, all-purpose
- ¼ tsp. sea salt
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 5 Tbl. butter, salted and diced
- 3 strips (3x9" each) puff pastry, room temperature, flattened out to about 9x13" size
- 1 egg white
- 1 Tbl. turbinado sugar
Instructions
Notes
