Renaissance Orange Apple Pie

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Renaissance Orange Apple Pie

 

9 inch unbaked pie pastry shell and lid

5 medium oranges

3 c. water

1 c. honey

juice of 1/2 small lemon

4 medium apples, peeled, cored, and sliced

1/2 c. brown sugar

1/8 tsp. salt

1/4 tsp. cinnamon

1/8 tsp. powdered ginger

1 T. confectioner's sugar, dissolved in 1 T. rose

water

 

Bake pie shell at 425F for 10 minutes. Let cool.

 

Slice unpeeled oranges as thinly as possible,

discarding seeds.

Combine

water, honey, and lemon juice in a large saucepan, and

bring to a

boil.

Add orange slices, cover, reduce heat, and simmer

about 2 hours or

until

peel is limp and easily chewed. Drain and set aside

slices.

 

In a bowl, combine brown sugar, salt and spices. Add

apple slices and

toss until evenly coated.

 

Place a layer of apple slices in pie shell, then a

layer of orange

slices. Repeat with remaining fruit. Place pastry lid

over filling,

crimp edges and slash lid in a few places. Paint lid

with rose-water

icing. Bake at 350F for 1 hour.