The Array Of Citrus Ina Garten Adds To Her Apple Crisp

Garten's orange and lemon zest

Garten suggests that incorporating citrus is an excellent way to enhance the flavor of apples. The zest contributes additional texture and a more concentrated taste, thanks to the oils found in the fruit's peel, which is also more fragrant than the juicy flesh inside. In contrast, extracting juice from a lemon or orange provides a milder flavor but adds essential moisture. Aesthetically, citrus juice helps prevent apples from browning during baking due to oxidation, as citric acid acts as a useful antioxidant.

If the intense, pulpy zest doesn't appeal to you, you can achieve a similar flavor by using peel shavings instead of zest, as a teaspoon of zest is roughly equivalent in flavor to two tablespoons of juice, given that the juice is less concentrated. Additionally, microwaving citrus fruits for about 20 seconds can help you extract more juice.

This citrus technique is effective, as Garten's deep-dish apple pie recipe also includes juicing and zesting oranges and lemons for the same reasons. For a twist, the "Barefoot Contessa" apple and pear crisp recipe replaces two pounds of apples with Bosc pears and incorporates citrus as well.