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Instructions |
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Mix sugar, flour and orange peel.
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Turn 1/2 of fruit into lined pastry plate; Sprinkle
1/2 of sugar mixture. Repeat with remaining fruit
and sugar.
Pat and butter.
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Cover with top crust that has slits. Seal and flute.
Sprinkle with sugar. Cover edge with 2 3 inch strips
of foil. Remove last 15 minutes. Bake at 425 degree for 15 then turn
down to 350.
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Bake until crust is brown and juice bubbles through
slits in crust. 40- 50 minutes.
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Originally Submitted
5/20/2011
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