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DDJ-- Apple Orange Pie, 10-01-09
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DDJ
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Oct 01, 2009 20:04 PDT
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Dessert du Jour 10-01-09
US Library of Congress ISSN: 1533-0966
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Apple Orange Pie
Ingredients:
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 flour
1/2 teaspoon cinnamon
1/8 teaspoon ground ginger
6 Golden Delicious apples, peeled, cored, and sliced
Method:
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 degrees F. 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.
4) 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. Bake pie
1 hour or until pastry is golden and apples are tender. Serves 8.
Nutrition Information:
Protein: 3g; Fat: 14g; Carbohydrate: 70g; Fiber: 5g; Sodium: 283mg;
Cholesterol: 0; Calories: 454.
from http://www.bestapples.com/recipes/index.shtml
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