Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Orange Pie




Source of Recipe


The Pastry Shop


List of Ingredients




Pastry for 2-crust, 9-inch pie
1-1/4 cups sugar
2 Tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt
3 cups fresh orange sections, drained
2 Tablespoons butter, melted
Juice of 1 lemon or lime, if oranges are very sweet


Recipe



Roll out half of pastry. Line 9-inch pie pan with bottom crust; do
not bake. Mix together sugar, cornstarch, cinnamon and salt. Add
orange sections, melted butter and lemon juice. Fill pastry shell and
dot with a little more butter. Roll out remaining pastry; cut into
strips. Use strips to make a lattice top for pie. Bake in 400
degree oven for 15 minutes. Reduce heat to 325 degrees and bake until
brown, about 45 minutes more. (Mandarin orange sections may be
substituted for 1 cup of the fresh orange sections).
INGREDIENTS for Hot Water Pie Crust:
1/2 cup shortening
1/4 cup boiling water
1-3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
TO PREPARE Hot Water Pie Crust:
Put shortening in bowl. Add boiling water and beat until creamy and
cold. Sift flour, baking powder and salt together; add to shortening
mixture. Stir until dough forms a smooth ball. Wrap and chill
until firm. Roll out between sheets of waxed paper. Makes enough
pastry for 9-inch 2-crust pie