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
Hot Water Pie Crust (or preferred unbaked recipe) 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
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.
Divide dough into two equal portions.
Roll out between sheets of waxed paper.
Line 9-inch pie pan with bottom crust; do not bake.
To make pie filling and assemble pie:
Roll out half of pastry and 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 400ºF oven for 15 minutes.
Reduce heat to 325ºF and bake until brown, about 45 minutes more.
Source: "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter; posted (and edited slightly) by LuAnn for KRT.