Citrus Cranberry Pie Recipe photo by Taste of Home
Citrus Cranberry Pie
TOTAL TIME: Prep: 30 min. Bake: 50 min. + cooling
YIELD: 8 servings.
To showcase abundant fall cranberries, make this beautiful lattice-topped cranberry pie. A dollop of orange cream complements the slightly tart flavor. —Taste of Home Test Kitchen
Ingredients
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3-1/2 cups fresh or frozen cranberries
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1 cup sugar
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2 teaspoons grated lemon zest
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1 teaspoon grated orange zest
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1 small navel orange, peeled, sectioned and chopped
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2 tablespoons butter, melted
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2 tablespoons all-purpose flour
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1/4 teaspoon salt
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Dough for double-crust pie
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1 large egg, lightly beaten
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Additional sugar
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ORANGE CREAM:
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1 cup heavy whipping cream
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1 tablespoon sugar
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2 teaspoons grated orange zest
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1/2 teaspoon orange extract, optional
Directions
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1.
Preheat oven to 450°. In a bowl, toss together first 8 ingredients.
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2.
On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling.
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3.
Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide 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.
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4.
Bake 10 minutes. Reduce oven setting to 350°; bake until golden brown, 40-45 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool completely on a wire rack; refrigerate until serving.
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5.
Meanwhile, beat whipping cream until it begins to thicken. Add sugar, zest and, if desired, extract; beat until soft peaks form. Refrigerate until serving. Serve with pie.
Nutrition Facts
1 piece: 515 calories, 29g fat (15g saturated fat), 85mg cholesterol, 323mg sodium, 62g carbohydrate (33g sugars, 2g fiber), 4g protein.
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