Renaissance Orange Apple Pie Recipe

The Hale Groves Team


9 inch unbaked pie pastry shell and lid
5 medium oranges
3 cups water
1 cup honey
Juice of ½ small lemon
4 medium apples, peeled, cored, and sliced
½ cup brown sugar
1/8 teaspoon salt
¼ teaspoon cinnamon
1/8 teaspoon powdered ginger
1 tablespoon confectioner’s sugar, dissolved in 1 tablespoon rose water


Bake pie shell at 425 degree oven 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 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 350 degree oven for 1 hours


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