Orange-glazed Cherry Pie

  • on March 22, 2007
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Ingrients & Directions

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,
2 tb Margarine or butter

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.

8 Servings

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