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Apple-Orange Pie

Yield 10 servings
"My mother, who was a very good cook, gave me the idea for this pie. I love to make it in the fall and for the holidays." -Pat Habiger, Spearville, KS

Ingredients

  • 2 thin-skinned oranges
  • 1 cup water
  • 1/4 cup honey
  • 1 tablespoon fresh lemon juice
  • 1/2 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • Dash of salt
  • 6 medium Golden Delicious apples, peeled, cored, and sliced
  • 1 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • Cooking spray
  • 1 large egg, lightly beaten

Nutrition Information

  • calories 333
  • caloriesfromfat 31 %
  • fat 11.6 g
  • satfat 4.9 g
  • monofat 0.2 g
  • polyfat 0.1 g
  • protein 3 g
  • carbohydrate 56 g
  • fiber 4 g
  • cholesterol 29 mg
  • iron 1 mg
  • sodium 185 mg
  • calcium 24 mg

How to Make It

  1. Carefully remove rind from oranges using a vegetable peeler, making sure to avoid white pithy part of rind (reserve oranges for another use). Cut rinds into 1 x 1/8-inch-wide strips. Combine water, honey, and lemon juice in a small saucepan; bring to a boil over medium-high heat. Add orange rind; cover, reduce heat, and simmer 30 minutes or until rind is very soft. Remove rind from pan with a slotted spoon; discard cooking liquid.

  2. Preheat oven to 350°.

  3. Combine brown sugar, flour, cinnamon, ginger, and salt in a large bowl. Add apples; toss well to coat. Fit 1 portion of dough into a 9-inch deep-dish pie plate coated with cooking spray, allowing dough to extend over edge of plate. Spoon half of apple mixture into crust; arrange orange rind mixture over top. Spoon remaining apple mixture over top. Place remaining dough on apple mixture. Press edges of dough together. Fold edges under; flute. Cut 3 (1-inch) slits in top of pastry using a sharp knife. Brush the top and edges with the beaten egg.

  4. Place pie on a baking sheet; bake at 350 degrees for 1 hour or until golden. Cool on a wire rack.