?Ingredients:1 unbaked 9 inch pie shell1 cup sugar1/2 cup cornstarch1/4 teaspoon salt6 cups fresh cherries, pitted1/4 cup butter1/2 cup orange juice1 teaspoon grated orange peel1 tablespoon flour1 tablespoon cold butter1/2 cup white sugar1/2 cup brown sugar1/2 cup light corn syrup1 teaspoon vanilla extractDirections:Preheat oven to 425 degrees F (220 degrees C).In a large bowl, combine the 1 cup sugar, 1/2 cup cornstarch, and 1/4 teaspoon salt. Stir in cherries, and pour mixture into pie shell.In a small saucepan, melt 1/4 cup butter over low heat. Stir in orange juice and orange peel. In a small bowl, combine 1 tablespoon flour and 1 tablespoon cold butter, and mix until crumbly. Stir flour mixture into orange juice mixture. Pour over cherry mixture.Bake pie in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C), and continue baking for 45 minutes.To Make Orange Glaze:In a medium saucepan over medium heat, combine 1/2 cup white sugar, 1
*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.)
475 CALORIES PER SERVING.
ORANGE GLAZE
Mix powdered sugar, orange peel and orange juice.
Ingredients
Directions
*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.)
475 CALORIES PER SERVING.
ORANGE GLAZE
Mix powdered sugar, orange peel and orange juice.
