Cherry Orchard Pie

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 2/3 cup butter
• 4 -5 tablespoons cold water
• 1 cup sugar
• 1/3 cup all-purpose flour
• 1 pinch salt
• 2 (16 ounce) cans red tart pitted cherries, drained
• 1 teaspoon orange peel, grated
• milk, for brushing
• sugar, for dusting

Recipe

• 1 heat oven to 400*f.
• 2 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.
• 3 divide dough in half and shape into 2 balls and flatten.
• 4 wrap 1 ball in plastic wrap and refrigerate.
• 5 on lightly floured surface roll out other ball into 12" circle.
• 6 place in a 9" pie pan. trim pastry to 1/2" from rim of pan, set aside.
• 7 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.
• 8 with remaining pastry ball prepare lattice top
• 9 lattice top:.
• 10 roll pastry into 11' circle.
• 11 with sharp knife or pastry wheel, cut circle into 10 (1/2inch strips).
• 12 place 5 strips 1inch apart, across filling in pie pan.
• 13 place remaining 5 strips 1inch apart at right angles to the strips already in place.
• 14 with kitchen shears, trim strips.
• 15 fold trimmed edge of bottom pastery over strips, build up an edge. seal; flute edge as desired.
• 16 brush strips with milk and sprinkle with sugar.
• 17 cover edge of crust with 2inch strip of aluminum foil.
• 18 bake for 50 to 60 minutes or until crust is golden brown and filling bubbles in the center.
• 19 if desired, remove aluminum foil durning last 5 minutes of baking.
• 20 if browning too quickly shield lattice strips with aluminum foil.