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Volume III
April 26, 2013

Weekly Home / Cook'n & Eat'n

Desserts to Die for:
Orange Pie

By Sydney Hill

This has a crispy, yet gooey texture, and is a unique treat to bring to any party. If you've had Buttermilk Pie (check your Cook'n in case you captured the recipe from November), it has that similar texture. The picture above is more garnished than the recipe below, but would be really easy to do by folding whipped topping with vanilla pudding and adding oranges on top.

Orange Pie

Serving size: 8
Calories per serving: 250

2 cups sugar
1 tablespoon flour
1 tablespoon cornmeal
1/4 cup undiluted thawed orange juice
1/4 cup milk
1/4 cup melted butter
1/8 teaspoon salt
4 eggs
1 unbaked pie shell

Combine ingredients, pour into 9 inch unbaked pie shell. Cover the crust with foil. Bake at 400 degrees for 10 minutes, then 325 for 50 minutes. ( Cover the entire pie with a sheet of foil the last 15 to 20 minutes of baking to keep it from getting too brown. A little brown is good, a lot is not. If it does go too brown, the top peels off easily and you can just let it cool and cover it with whipped topping.)

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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