apple-orange pie

this is from the sept issue of cooking light. i love apple pie and this was really good.

2 thin skinned oranges
1 cup water
1/4 cup honey
1 tbl fresh lemon juice
1/2 cup packed brown sugar
3 tbls all purpose flour
1/4 tsp ground cinnamon
1/28 tsp ground ginger
dash of salt
6 medium golden delicious apples, peeled, cored, and sliced
1 15 oz. package refrigerated pie dough
cooking spray
1 large egg. slightly beaten

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 meium 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 degrees

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 applie mixture into crust, arrange orange rind mixture over top. spoon remaining applie mixture over top. place remaining dought on applie mixture. press edges of dough together. fold edges under, flute. cut 3 (1 inch) slits in tip of pastry using a sharp knife. brust the stop 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.
makes ten servings.

i think you will enjoy this pie.