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Recipe: Apple Orange Pie
Similar Categories: Apple, Orange, Pie
Source: The Apple Kitchen Cookbook by Demetria Taylor; 1966; p. 114
5 tart apples 1/2 tsp. cinnamon
3 navel oranges 1/4 tsp. allspice
1/2 c. sugar grated peel of one orange
1/4 c. flour grated peel of one lemon
3/4 c. firmly packed brown sugar Pastry for 2-crust 10-inch pie
1/2 tsp. nutmeg 3 T. butter or margarine
Pare, core, and slice apples. Peel oranges, removing all white membrane; remove sections carefully. Combine sugar, flour, brown sugar, spices and grated peels. Line 10-inch pie pan with pastry. Alternate layers of apple slices and orange sections in pan, sprinkling each layer with sugar mixture. Dot with butter. Adjust top crust. Cut slits in center. If desired, brush with slightly beaten egg white and sprinkle with a little sugar. Seal and flute edges. Bake at 425 degrees for 15 minutes; lower heat to 400 degrees; bake 30 minutes longer.
[Non-text portions of this message have been removed]
5 tart apples 1/2 tsp. cinnamon
3 navel oranges 1/4 tsp. allspice
1/2 c. sugar grated peel of one orange
1/4 c. flour grated peel of one lemon
3/4 c. firmly packed brown sugar Pastry for 2-crust 10-inch pie
1/2 tsp. nutmeg 3 T. butter or margarine
Pare, core, and slice apples. Peel oranges, removing all white membrane; remove sections carefully. Combine sugar, flour, brown sugar, spices and grated peels. Line 10-inch pie pan with pastry. Alternate layers of apple slices and orange sections in pan, sprinkling each layer with sugar mixture. Dot with butter. Adjust top crust. Cut slits in center. If desired, brush with slightly beaten egg white and sprinkle with a little sugar. Seal and flute edges. Bake at 425 degrees for 15 minutes; lower heat to 400 degrees; bake 30 minutes longer.
[Non-text portions of this message have been removed]
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