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Citrus Cranberry Pie

To showcase abundant fall cranberries, make this beautiful lattice-topped pie. A dollop of orange cream complements the slightly tart flavor. —Taste of Home Test Kitchen
  • Total Time
    Prep: 30 min. Bake: 50 min. + cooling
  • Makes
    8 servings

Ingredients

  • 3-1/2 cups fresh or frozen cranberries
  • 1 cup sugar
  • 2 teaspoons grated lemon zest
  • 1 teaspoon grated orange zest
  • 1 small navel orange, peeled, sectioned and chopped
  • 2 tablespoons butter, melted
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • Pastry for double-crust pie
  • 1 large egg, lightly beaten
  • Additional sugar
  • ORANGE CREAM:
  • 1 cup heavy whipping cream
  • 1 tablespoon sugar
  • 2 teaspoons grated orange zest
  • 1/2 teaspoon orange extract, optional

Directions

  • Preheat oven to 450°. Toss together first 8 ingredients.
  • On a lightly floured surface, roll 1 half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling.
  • Roll remaining dough to a 1/8-in.-thick circle; cut into strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice with egg; sprinkle with additional sugar.
  • Bake 10 minutes. Reduce oven setting to 350°; bake until golden brown, 40-45 minutes, covering edge with foil if crust is getting too dark. Cool completely on a wire rack; refrigerate until serving.
  • Meanwhile, beat whipping cream until it begins to thicken. Add remaining ingredients; beat until soft peaks form. Refrigerate until serving. Serve with pie.
Pastry for double-crust pie (9 inches): Mix 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; cover and refrigerate 1 hour or overnight.
Nutrition Facts
1 piece: 515 calories, 29g fat (15g saturated fat), 85mg cholesterol, 323mg sodium, 62g carbohydrate (33g sugars, 2g fiber), 4g protein.