Apple Pie with Lemon essential oil

Baking with Lemon oil is a great way to infuse a bit of citrus flavour into your desserts. The lemon in this recipe brings a sunny brightness to a traditional fall dessert.



5 cups apple, sliced

¼ cup sugar

1 pinch nutmeg

½ teaspoon cinnamon

6 drops Lemon oil

¼ cup flour


3 cups flour

1 teaspoon salt

1 ⅓ cup butter

1 egg

1 teaspoon vinegar

6–7 tablespoons of cold water


1 Mix all pie filling ingredients together. Cook on medium heat until it comes to a boil. Stir constantly so that sugars don’t burn. Set aside.

2 For pie crust, place flour, salt, and butter in a medium bowl. Crumb together until little beads form.

3 Place the egg, vinegar, and cold water in a separate bowl. Mix thoroughly.

4 Slowly pour liquid into the bowl with your dry ingredients, folding it in as you pour until flour mixture is moistened. Don’t overmix. Divide into four balls.

5 Roll out two balls to make the bottom crust and place in two 20cm pie shells.

6 Distribute pie filling between two pie crusts.

7 Slice one tablespoon of butter and distribute evenly across the top of pie filling.

8 Roll out top crust and place on top of filling.

9 Pinch bottom and top crust together between thumb and index finger.

10 Bake on 175° C for one hour, or until golden brown.

Tip: Brush the top of the crust with egg whites and sprinkle on some raw sugar for a rustic look.

Buy essential oils here-


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