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Original recipe:
Take your orenges, and lay them in water a day and a night, then seeth them in faire water and hony, and let them seeth til they be soft: then let them soak in the sirrop a day and a night: then take them forth and cut them small, and then make your tart and season of apples with sugar, synamon and ginger, and put in a piece of butter, and lay in a course of apples, a course of orenges and so course by course, and season your orenges as you seasoned your apples, with somewhat more sugar. Then lay on the lid and put it in the oven, and when it is almost baked, take rosewater and sugar and boyle them toether till it be somewhat thick. Then take out the tart, and take a feather and spread the rosewater and sugar on the lid, and set it into the oven again, and let the sugar harden on the lid, and let it not burn.
The Good Huswives Handmaid

The modern version:

Bake the pie shell at 425 F for 10 minutes. Let cool.

Combine water, honey and lemon juice in a large saucepan. Bring to a boil and add oranges. Cover, reduce heat and simmer about 2 hours, or until peel is limp and easily chewed. Drain orange slices and set aside.

In a bowl, combine brown sugar, salt and spices. Add apple slices and toss until evenly coated. Place a layer of apples in the pie shell, then a layer of oranges. Repeat with remaining fruit. Place pastry lid over filling. Crimp edges and slash the lid in a few places for steam to escape. Brush with sugar rosewater. Bake at 350 F for 1 hour.

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