Apple Orange Pie


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

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