Citrus Cranberry Pie Recipe

Citrus Cranberry Pie Recipe photo by Taste of Home

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To showcase abundant fall cranberries, our home economists developed the recipe for this lattice-topped pie. A dollop of orange cream complements the slightly tart flavor.

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Citrus Cranberry Pie Recipe

Prep: 30 min. Bake: 50 min.

Yield: 6-8 Servings

30 50 80

Ingredients

Pastry for double-crust pie (9 inches)
3-1/2 cups fresh cranberries or frozen cranberries
1 small navel orange, peeled, sectioned and chopped
1 cup sugar
2 tablespoons butter, melted
4-1/2 teaspoons all-purpose flour
2 teaspoons grated lemon peel
1 teaspoon grated orange peel
1/4 teaspoon salt
1 egg, lightly beaten
Additional sugar
ORANGE CREAM:
1 cup heavy whipping cream
1 tablespoon sugar
2 teaspoons grated orange peel
1 teaspoon orange extract

Directions

Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. In a large bowl, combine the cranberries, orange, sugar, butter, flour, lemon and orange peel and salt. Pour into pastry shell.
Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush lattice crust with egg. Sprinkle with additional sugar. Cover edges loosely with foil.
Bake at 450° for 10 minutes. Reduce heat to 350° and remove foil. Bake 40-45 minutes longer or until golden brown.
Meanwhile, in a large bowl, beat cream until it begins to thicken. Add the sugar, orange peel and extract; beat until stiff peaks form. Cover and refrigerate. Serve with warm pie. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 515 calories, 29 g fat (15 g saturated fat), 85 mg cholesterol, 323 mg sodium, 62 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Citrus Cranberry Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p139