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.
Apple Orange Pie
2 thin-skinned juice oranges, well scrubbed
1 cup water
1/4 cup honey
1 tablespoon lemon juice
Pastry for two-crust (9-inch) pie
1/2 cup firmly packed brown sugar
3 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/8 teaspoon ground ginger
6 Golden Delicious apples, peeled, cored, and sliced
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.
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.
Heat oven to 400°F (205°C).
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.
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.
