orange spice kombucha apple pie
Is there anything quite like a homemade apple pie? In this recipe, orange spice kombucha vinegar replaces lemon juice to provide the acid and a wonderful spice flavor that pairs perfectly with the tartness of the apples. One try and this recipe will become a family classic.
- 2 home made or store bought pie dough
- 2 tbsp orange spice kombucha vinegar
- 3 lbs baking apples (pink ladies are our family favorite)
- 2/3 cup sugar, plus 1 tbsp
- 1/4 cup unsalted butter
- 1/4 cup raisins
- 1/4 tsp ground cinnamon
- 1 large egg, lightly beaten
- Add orange spice kombucha vinegar to a large mixing bowl. Peel, core, and slide apples. Toss apples slices with vinegar. Add the sugar and raisins and toss to combine evenly.
- Melt the butter over medium-high heat in a large skillet. Add the coated apples. Cook apples, stirring constantly until the sugar dissolves. Then reduce heat to medium-low, cover, and simmer for another 10 minutes. The apples should release most of their juices.
- Strain the apples using a colander over a large bowl to catch all of the juice. Move apples to the refrigerator to start cooling and return the juices to the skillet. Simmer over medium-high heat about 10 minutes more, until thickened and slightly caramelized.
- Remove apples from refrigerator and toss with reduced juice and ground cinnamon. Return to refrigerator to cool completely. (The filling can be made ahead and stored in the refrigerator for up to 2 days or frozen for up to 6 months.)
- Line a 9-inch pie pan with dough. If necessary, trip so that the edges extend about 1/2 inch beyond the edge of the pan. Add the apple filling end evenly distribute it in the pan. Brush the edges of the exposed dough with egg. Place the second pie dough over the filling. Fold the top layer of dough under the edge of the bottom layer and press together. Brush the surface with egg and sprinkle with 1 tbsp sugar. Pierce the dough in order to vent. Refrigerate for at least 15 minutes.
- Bake about 50 minutes at 375 degrees F. Allow pie to cool on a rack before serving. Serve warm with vanilla ice cream or whip cream or serve cool with plain yogurt.
The organic orange spice tea blend used to make this recipe is available for sale here.