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Title: Orange-Glazed Cherry Pie
Categories: Fruit
Yield: 8 Servings
| 1 | pk | For 9-inch two crust pie |
| 1 1/3 | c | Sugar |
| 1/2 | c | All-purpose flour |
| 6 | c | Fresh red tart cherries, Pitted* |
| 2 | tb | Margarine or butter |
| ORANGE GLAZE | ||
| 1/2 | c | Powdered sugar |
| 2 | ts | Finely shredded |
| Orange peel | ||
| 1 | tb | Orange juice |
*substitute: Frozen, unsweetened pitted Tart cherries, thawed and drained Or 3 cn (16 ounces each) pitted, Red tart cherries, drained.
Orange-glaze Lattice Cherry Pie. Heat oven to 425 degrees. Prepare 9-inch pie as directed -- except make Lattice Top. Mix sugar and flour in large bowl. Stir in cherries. Turn into pastry-lined pie plate. Dot with margarine. Cover with Lattice Top crust; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust. Spoon Orange Glaze over center of warm pie. (Do not allow glaze to run over edge of pie.) 8 SERVINGS; 475 CALORIES PER SERVING. ORANGE GLAZE Mix powdered sugar, orange peel and orange juice.Did George Washington cut down the cherry tree to make gathering cherries for a pie easier? We'll never know, but in later years George still loved cherries. His wife, Martha, wrote about how to store summer cherries for Christmas tarts, keeping them fresh in a barrel of hay, stored under a feather bed.
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