Ingredients
Pastry for double-crust pie (9 inches)1-1/2 cups sugar5 teaspoons all-purpose flour2 teaspoons grated orange zest1 teaspoon grated lemon zest1/4 cup orange juice1 tablespoon lemon juice4 cups shredded peeled tart apples (about 4 large)2 large eggs, beaten
Preparation
Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. In a large bowl, combine the sugar, flour, and orange and lemon zest. Stir in juices. Add apples and toss to coat. Stir in eggs. Pour into crust.
Roll out remaining pastry; make a lattice crust. Seal and flute edges. Cover edges loosely with foil. Bake at 450° for 15 minutes. Remove foil; reduce heat to 350°. Bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
