Orange-Glazed Cherry Pie
Yield
8 servingsPrep
25 minCook
45 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
pie shell (9 inch)
for two crust pie |
|
| 1 ⅓ | cups |
sugar
|
|
| ½ | cup |
all-purpose flour
|
|
| 6 | cups |
cherries
fresh, tart, pitted |
*
|
| 2 | tablespoons |
margarine
or butter |
|
| Orange glaze | |||
| ½ | cup |
powdered sugar
|
|
| 2 | teaspoons |
orange zest
finely shredded |
|
| 1 | tablespoon |
orange juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
pie shell (9 inch)
for two crust pie |
|
| 315 | ml |
sugar
|
|
| 118 | ml |
all-purpose flour
|
|
| 1.4 | l |
cherries
fresh, tart, pitted |
*
|
| 3E+1 | ml |
margarine
or butter |
|
| Orange glaze | |||
| 118 | ml |
powdered sugar
|
|
| 1E+1 | ml |
orange zest
finely shredded |
|
| 15 | ml |
orange juice
|
|
Directions
Heat oven to 425 degrees F.
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.)
ORANGE GLAZE Mix powdered sugar, orange peel and orange juice.
