Apple-Orange Pie

recipe
"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

Yield:

10 servings

Recipe from

Nutritional 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

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

Preparation

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.

Preheat oven to 350°.

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.

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

Note:

Pat Habiger,

September 2004
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