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Ingredients
- 2 c. sugar
- 2 tbsp. quick cooking tapioca
- 1 tbsp. butter, melted
- 1/2 teaspoon finely shredded orange peel
- 1/4 teaspoon salt
- 3 oranges, peeled and sectioned
- 2 (16 ounce.) cans pitted tart red cherries, liquid removed (water packed)
- 1/4 c. orange juice
- Pastry for double crust pie
Directions
- Stir together sugar, tapioca, butter, orange peel, and salt. Set aside 12 orange sections. Chop remaining sections, reserving juice. Add in minced orange sections, reserved juices, cherries, and 1/4 c. additional orange juice to sugar mix. Let stand 20 min, stirring occasionally.
- Meanwhile, divide pastry into 6 portions. Roll in 7 inch circle on lightly floured surface. Line 6 (4 1/2 inch) tart pans with pastry. Turn edges under and crimp. Spoon in cherry mix. Top each with 2 of the reserved orange sections. Place tart pans on baking sheet, 15 x 10 inch. Bake at 375 degrees for 45 min. Serves 12.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 8 servings | |
| Calories 314 | |
| Calories from Fat 26 | 8% |
| Total Fat 2.97g | 4% |
| Saturated Fat 1.27g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 114mg | 5% |
| Potassium 160mg | 5% |
| Total Carbs 73.38g | 20% |
| Dietary Fiber 2.2g | 7% |
| Sugars 65.22g | 43% |
| Protein 1.55g | 2% |
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