250 g (10 oz) shortcrust pastry
3 small oranges
1 lemon cinnamon
2 tablespoons brown sugar
4 apples
juice of 1 fresh orange
1 tablespoon candied peel (candied fruit)
1 tablespoon Cointreau
2 tablespoons honey
egg or milk to glaze
3 small oranges
1 lemon cinnamon
2 tablespoons brown sugar
4 apples
juice of 1 fresh orange
1 tablespoon candied peel (candied fruit)
1 tablespoon Cointreau
2 tablespoons honey
egg or milk to glaze
method
1. Roll out the pastry and line a pie dish. Reserve enough for the lid.
2. Boil the oranges and lemons for at least 30 minutes to soften the skins.
3. Take them out and slice them across, discarding the ends.
4. Put the honey, Cointreau, orange juice and half the brown sugar in a small pan, heat gently until the sugar is dissolved.
5. Add the sliced oranges and lemon and simmer gently for 5-10 minutes.
6. Peel, core and slice the apples. Arrange the apples, oranges and lemons, in layers in the pie. Sprinkle with cinnamon, the rest of the brown sugar and the candied peel between layers, and pour in the orange syrup.
7. Close the pie with a lid. Glaze.
8. Cook for 35-40 minutes at 200°C, 400°F, mark 6.
9. Serve warm or cold with lashings of whipped cream
2. Boil the oranges and lemons for at least 30 minutes to soften the skins.
3. Take them out and slice them across, discarding the ends.
4. Put the honey, Cointreau, orange juice and half the brown sugar in a small pan, heat gently until the sugar is dissolved.
5. Add the sliced oranges and lemon and simmer gently for 5-10 minutes.
6. Peel, core and slice the apples. Arrange the apples, oranges and lemons, in layers in the pie. Sprinkle with cinnamon, the rest of the brown sugar and the candied peel between layers, and pour in the orange syrup.
7. Close the pie with a lid. Glaze.
8. Cook for 35-40 minutes at 200°C, 400°F, mark 6.
9. Serve warm or cold with lashings of whipped cream
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
