Grated orange peel spices this eye-catching lattice-top fruit pie.
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2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup cold Land O Lakes® Butter, cut into chunks
4 to 5 tablespoons cold water
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 (14.5-ounce) cans red tart pitted cherries, drained
1 teaspoon freshly grated orange zest
Heat oven to 400°F.
Combine 2 cups flour and 1/4 teaspoon salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate. Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Set aside.
Combine sugar, 1/3 cup flour and 1/8 teaspoon salt in bowl. Add cherries and orange zest; toss lightly to coat. Spoon into prepared crust.
Roll out remaining ball of dough to 11-inch circle. Cut circle into 10 (1/2-inch) strips with sharp knife or pastry wheel. (Discard dough scraps.) Place 5 strips across filling in pie pan, 1 inch apart. Place remaining 5 strips at right angles, 1 inch apart, to the strips already in place; trim strips. Fold trimmed edge of bottom crust over strips; build up an edge. Seal; crimp or flute edge. Brush strips with milk; sprinkle with sugar. Cover edge of crust with 2-inch strip of aluminum foil.
Bake 50-60 minutes or until crust is golden brown and filling bubbles in center. Remove aluminum foil during last 5 minutes, if desired. (If browning too quickly, shield lattice strips with aluminum foil.)
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