Elizabethan Era recipes - Apple and Orange pie
Click here to view a printable version - requires PDF viewer9 inch unbaked pie pastry shell and lid
5 medium juice oranges
3 cups of water
1 cup of honey
Juice of a small Lemon
4 medium apples, peeled, cored and sliced.
Half a cup of brown sugar
Eighth teaspoon of salt
A generous quarter of a teaspoon of Cinnamon
Eighth of a teaspoon of powered Ginger
2 tablespoons of confectioners sugar dissolved in 1 tablespoon of rose water
1) Bake pie shell at 425 degrees for 10 minutes. Let cool
2) Slice oranges as thinly as possible, discarding seeds.
3) Combine water, honey, and Lemon juice in a large saucepan. Bring to the boil. Add Orange slices. Cover, reduce heat and simmer about 2 hours or until peel is limp and easily chewed.
4) Drain Orange slices and set aside.
5) In a bowl combine the brown sugar, salt and spices. Add apple slices and toss until evenly coated.
6) Place a layer of apple slices in a pie shell, then a layer of Orange slices. Repeat with remaining fruit.
7) Place pastry lid over filling. Crimp edges and slash lid in a few places to allow steam to escape.
8) Paint lid with Rose water icing.
9) Bake at 350 degrees for 1 hour.
Serves 8