Cherry Orchard Pie

Ingredients

Crust

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 2/3 cup butter
• 4-5 tablespoons cold water

Filling

• 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

Directions

1. 1

   heat oven to 400*F.

2. 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. 3

   divide dough in half and shape into 2 balls and flatten.

4. 4

   wrap 1 ball in plastic wrap and refrigerate.

5. 5

   on lightly floured surface roll out other ball into 12" circle.

6. 6

   place in a 9" pie pan. trim pastry to 1/2" from rim of pan, set aside.

7. 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. 8

   with remaining pastry ball prepare lattice top

9. 9

   Lattice Top:.

10. 10

    roll pastry into 11' circle.

11. 11

    with sharp knife or pastry wheel, cut circle into 10 (1/2inch strips).

12. 12

    place 5 strips 1inch apart, across filling in pie pan.

13. 13

    place remaining 5 strips 1inch apart at right angles to the strips already in place.

14. 14

    with kitchen shears, trim strips.

15. 15

    fold trimmed edge of bottom pastery over strips, build up an edge. seal; flute edge as desired.

16. 16

    brush strips with milk and sprinkle with sugar.

17. 17

    cover edge of crust with 2inch strip of aluminum foil.

18. 18

    bake for 50 to 60 minutes or until crust is golden brown and filling bubbles in the center.

19. 19

    if desired, remove aluminum foil durning last 5 minutes of baking.

20. 20

    if browning too quickly shield lattice strips with aluminum foil.