From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.


  • 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


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.
YIELDS:  1 pie

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