Orange-Glazed Apple Pie

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Orange-Glazed Apple Pie to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Orange-Glazed Apple Pie, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 6 cups sliced, peeled tart apples
• 1/3 cup raisins
• 1 Pastry for double-crust pie (9
• inches)
• 3 tablespoons butter or margarine
• 2 tablespoons orange juice
• GLAZE:
• 1/2 cup confectioners' sugar
• 4 1/2 teaspoons orange juice
• 1/2 teaspoon grated orange peel

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a large bowl, combine the sugar, flour, cinnamon and salt

Step 2: Technique & Execution

Add apples and raisins; toss to coat

Step 3: Technique & Execution

Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate

Step 4: Technique & Execution

Spoon apple mixture into crust

Step 5: Technique & Execution

Dot with butter; sprinkle with orange juice

Step 6: Technique & Execution

Roll out remaining pastry to fit top of pie