Renaissance Orange Apple Pie

      ingredient;

• 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.