I’m not sure how much pie baking went on in pirate galleys, but no pirate meal is complete without some citrus to ward off the dreaded scurvy and this tasty dessert is at least something they could have encountered after raiding a port in Spain or Florida where oranges would have been plentiful. This recipe was adapted from The good Huswifes Handmaide for the Kitchin, London 1594 by Seat Of Mars, and I have added some of my own notes.
9 inch unbaked pie pastry shell and lid (always best to make your own pie crust, but of course you can buy this at the grocery store to save time)
5 medium juice oranges
3 cups of water
1 cup of honey
Juice of a small Lemon
4 medium apples, peeled, cored and sliced.
Half a cup of brown sugar
Eighth teaspoon of salt
A generous quarter of a teaspoon of Cinnamon
Eighth of a teaspoon of powered Ginger
2 tablespoons of confectioners sugar dissolved in 1 tablespoon of rose water (available at many gourmet food shops or you can make your own.
Bake pie shell at 425 degrees for 10 minutes. Let cool
Slice oranges as thinly as possible, discarding seeds.
Combine water, honey, and Lemon juice in a large saucepan. Bring to the boil.
Add Orange slices. Cover, reduce heat and simmer about 2 hours or until peel is limp and easily chewed.
Drain Orange slices and set aside. (you may want to reserve a bit of this liquid to pour over apples and oranges once they are layered to keep the pie gooey.)
In a bowl combine the brown sugar, salt and spices. Add apple slices and toss until evenly coated.
Place a layer of apple slices in a pie shell, then a layer of Orange slices. Repeat with remaining fruit. (I think it is a good idea to also pour the sugary juice that has collected in the bowl of apples over the whole thing to keep the pie from being too dry.)
Place pastry lid over filling. Crimp edges and slash lid in a few places to allow steam to escape.
Paint lid with Rose water icing.
Serve warm with a dollop of freshly whipped cream.