Pare and core apples and slice thickly. Soak them in water to which you have added lemon juice to keep their colour. Line a deep 9-inch pie dish with pastry, using your own favourite recipe or one of the new mixes.
Combine granulated sugar, brown sugar, flour, nutmeg and cinnamon and rub a little of this mixture into pastry lining. Add grated peels to remaining sugar mixture. Cover bottom of pastry shell with sliced apples and sprinkle with a few chopped raisins and sultanas and some of the sugar mixture, to taste. Repeat layers until pie shell is richly filled.
Sprinkle with orange juice; dot with butter and fit top crust over apples, pressing the edges together or fluting them. Decorate pastry; cut slits in top crust to release steam and