Recipe - Orange-Glazed Cherry Pie

1 pack For 9inch two crust pie
1 1/3 cup Sugar
One half cup Allpurpose flour
6 cup Fresh red tart cherries,
Pitted*
2 tablespoon Margarine or butter

ORANGE GLAZE
One half cup Powdered sugar
2 teaspoon Finely shredded
Orange peel
1 tablespoon Orange juice

*substitute: Frozen, unsweetened pitted Tart cherries, thawed and drained
Or 3 cn (16 ounces each) pitted, Red tart cherries, drained.

Orangeglaze Lattice Cherry Pie. Heat oven to 425 degrees. Prepare 9inch
pie as directed except make Lattice Top. Mix sugar and flour in large
bowl. Stir in cherries. Turn into pastrylined pie plate. Dot with
margarine. Cover with Lattice Top crust; seal and flute. Cover edge with 2
to 3inch 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.) 8
SERVINGS; 475 CALORIES PER SERVING. ORANGE GLAZE Mix powdered sugar, orange
peel and orange juice.Did George Washington cut down the cherry tree to
make gathering cherries for a pie easier? We'll never know, but in later
years George still loved cherries. His wife, Martha, wrote about how to
store summer cherries for Christmas tarts, keeping them fresh in a barrel
of hay, stored under a feather bed.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini