Cherry Orchard Pie
- Ready In:
- 2hrs
- Ingredients:
- 11
- Serves:
-
8
ingredients
-
Crust
- 473.18 ml all-purpose flour
- 1.23 ml salt
- 157.80 ml butter
- 59.16-73.94 ml cold water
-
Filling
- 236.59 ml sugar
- 78.78 ml all-purpose flour
- 0.25 ml salt
- 2 (907.18 g) can red tart pitted cherries, drained
- 4.92 ml orange peel, grated
- milk, for brushing
- sugar, for dusting
directions
- heat oven to 400*F.
- in large bowl stir together 2 cups flour and 1/4 teaspoon salt. cut in butter until crumbly. with fork mix in water until flour is moistened.
- divide dough in half and shape into 2 balls and flatten.
- wrap 1 ball in plastic wrap and refrigerate.
- on lightly floured surface roll out other ball into 12" circle.
- place in a 9" pie pan. trim pastry to 1/2" from rim of pan, set aside.
- in large bowl combine sugar 1/3 cup flour and pinch of salt. add cherries and orange peel, toss lightly to coat and spoon into prepared crust.
- with remaining pastry ball prepare lattice top
- Lattice Top:.
- roll pastry into 11' circle.
- with sharp knife or pastry wheel, cut circle into 10 (1/2inch strips).
- place 5 strips 1inch apart, across filling in pie pan.
- place remaining 5 strips 1inch apart at right angles to the strips already in place.
- with kitchen shears, trim strips.
- fold trimmed edge of bottom pastery over strips, build up an edge. seal; flute edge as desired.
- brush strips with milk and sprinkle with sugar.
- cover edge of crust with 2inch strip of aluminum foil.
- bake for 50 to 60 minutes or until crust is golden brown and filling bubbles in the center.
- if desired, remove aluminum foil durning last 5 minutes of baking.
- if browning too quickly shield lattice strips with aluminum foil.
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RECIPE SUBMITTED BY
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