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RENAISSANCE ORANGE APPLE PIE           Servings: 8

9 inch unbaked pie pastry shell and lid
5             medium oranges           3   c.    water
1   c.        honey                    juice of 1/2 small lemon
4 medium apples, peeled, cored, and sliced
1/2 c.        brown sugar              1/8 tsp.  salt
1/4 tsp.      cinnamon                 1/8 tsp.  powdered ginger
1   T.        confectioner's sugar, dissolved in 1 T. rose water

    Bake pie shell at 425F for 10 minutes.  Let cool.  Slice unpeeled oranges
as thinly as possible, discarding seeds.  Combine water, honey, and lemon juice
in a large saucepan, and bring to a boil.  Add orange slices, cover, reduce
heat, and simmer about 2 hours or until peel is limp and easily chewed.  Drain
and set aside slices.  In a bowl, combine brown sugar, salt and spices.  Add
apple slices and toss until evenly coated.  Place a layer of apple slices in
pie shell, then a layer of orange slices.  Repeat with remaining fruit.
Place pastry lid over filling, crimp edges and slash lid in a few places.
Paint lid with rose-water icing.  Bake at 350F for 1 hour.