2 (1 pound 4 ounce cans apple pie filling
2 tablespoons grated orange rind
1 teaspoon grated lemon rind
1 (10 ounce) package frozen patty shells, thawed
1 egg yolk
1 tablespoon water
Combine apple pie filling, orange rind and grated lemon rind. Pour into 1 1/2 quart deep pie plate. Press the patty shells together. Roll out to make a circle 1/2 inch larger than top of pie plate. Trim off a 1/2 inch margin and fit this onto edge of pie crust on top of pastry rim on dish. Press lightly to seal. Trim off any surplus pastry. Crimp edges. Brush top with egg yolk mixed with water. Fashion shapes from pastry trimmings and use to decorate the crust. Brush the trimmings with the egg yolk and water mixture. Bake at 450 degrees for 20 to 25 minutes.