Apple Orange Pie
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Servings: |
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Nutrition Information: |
In this recipe, adapted from an English cookbook published in 1588, a delicate hint of bitterness furnished by orange peel, combines wonderfully with the mellow sweetness of apples. |
Ingredients: |
2 thin-skinned juice oranges, well scrubbed |
Method: |
1) Several hours before serving, prepare oranges: slice one orange as thinly as possible, discarding seeds. With vegetable peeler, peel off zest from remaining orange, being careful to avoid the white bitter pith underneath the peel; cut peel into very thin strips. 2) In small saucepan, combine water, honey, and lemon juice; heat to boil. Add orange slices and strips of peel. Cover, reduce heat to low, and simmer until peel is limp and very tender -- about 1 hour. Drain orange slices and peel; press out excess liquid and set aside. 3) Heat oven to 400 degrees F. Line bottom of 9-inch pie pan with half of pastry. In large bowl, combine brown sugar, flour, cinnamon, and ginger; add apple slices and toss until evenly coated. 4) Place half the apples in pastry-lined pan; top with cooked orange slices and peel. Arrange remaining apples over layer of orange. Cover filling with remaining pastry; pinch edges of bottom and top crust together to seal. Cut several slits in top crust to vent steam. Bake pie 1 hour or until pastry is golden and apples are tender. |