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 ground cinnamon
1/8 teaspoon ground ginger
6 Golden Delicious apples, peeled, cored, and sliced

1. 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.
2. 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.
3. Heat oven to 400°F (205°C).
4. 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.
5. 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.
6. Bake pie 1 hour or until pastry is golden and apples are tender.

Makes 8 servings.

Per Serving: Calories: 454; Protein: 3g; Fat: 14g; Carbohydrate: 70g; Fiber: 5g; Sodium: 283mg; Cholesterol: 0.

Recipe provided courtesy of Washington Apple Commission.