2 thin-skinned oranges, washed
1 cup water
1/4 cup honey
1 tablespoon lemon juice
1/2 cup firmly packed brown sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
6 Golden Delicious apples, peeled, cored, and sliced
2 9-inch pie crusts [RECIPE]
Prepare the honeyed oranges in advance: slice one of the oranges as thinly as possible; remove the seeds. Using a vegetable peeler, carefully peel off zest from remaining orange, avoiding the white bitter pith underneath the peel; cut peel into very thin strips.
Combine water, honey, and lemon juice in a small saucepan and bring to a boil. Add orange slices and peel strips into the syrup. 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.
Preheat oven to 400°F (205°C). 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. 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; crimp edges of bottom and top crust together to seal. Cut several slits in top crust to vent steam.
Bake pie for 1 hour or until pastry is golden and apples are tender.
Serve with a dollop of whipped cream or ice cream.