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Citrus Cranberry Pie

 Citrus Cranberry Pie
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.
6-8 ServingsPrep: 30 min. Bake: 50 min.


  • 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
  • 1 cup heavy whipping cream
  • 1 tablespoon sugar
  • 2 teaspoons grated orange peel
  • 1 teaspoon McCormick® Pure Orange Extract


  • 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.

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Citrus Cranberry Pie (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.