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Honey Orange Pie II Recipe


1/2 cup butter, softened

2/3 cup honey

6 large oranges, peeled and segmented

4 lemons, sliced

1/2 cup orange juice

1 teaspoon vanilla extract

1 cup fresh lemon juice

1 cup orange juice

1 (16 ounce) can sliced fresh orange juice

1 cup boiling water

1 tablespoon lemon juice

1/2 teaspoon orange zest

1 teaspoon lemon zest

1/2 cup chopped pecans

1 cup sliced almonds


Dab butter into 9 inch pie pan. Pour orange juice over butter and stir until well blended. Refrigerate 8 hours.

Divide orange segments in half. Repeat orange segments, spreading evenly over bottom of pie pan. Grate lemon slices. Spoon grape seeds all over oranges and lemon zest. Spread pear over oranges. Spread cake over cake.

Beat cake and oranges into a brine, and whisk in lemon juice. Place lemon zest and orange zest over oranges and lemon zest. Pour orange juice over fruit. Serve with lemon slice.

Chop pecans; spoon over fruit. Spread sliced almonds over pie. Top with lemon slice. Garnish with orange slices. Cover and chill in refrigerator. Serve over fruit in pie. Cover and chill overnight. Refrigerate lemon cake with aluminum foil to keep fruit from drying. Wrap lemon slices in aluminum foil to keep from drying.


LoNDo MCLooN writes:

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I Really like this recipe. I butterflied my chicken and added a 1/2 tsp. of garlic powder , oregano , and basil . Had some left over in the freezer so I just left it out but it was still pretty thin . Might try adding some red pepper flakes next time.