Orange Pie
Generally made with the object of using up a surplus of perishable fruit. Peel half the number of oranges required. With a very sharp knife slice them across the core, throw out the seeds, lay the slices over the bottoms of paste-lined pie pans alternately with slices of unpeeled oranges. Strew sugar over and pour over that a cooking-spoonful of red wine. Bake slowly till the juice is become thick syrup.
Cocoanut and lemon juice may be mixed with or strewn over the above. Orange pies can be made by the lemon pie receip's and with part lemons.