Citrus Cranberry Pie Recipe

5 2 2
Citrus Cranberry Pie Recipe
Citrus Cranberry Pie Recipe photo by Taste of Home
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Citrus Cranberry Pie Recipe

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5 2 2
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min.

Ingredients

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

Directions

Preheat oven to 450°. Toss together first eight ingredients.
On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry 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 pastry; flute edge. Brush lattice with egg; sprinkle with additional sugar. Cover edges loosely with foil.
Bake 10 minutes. Reduce oven setting to 350°. Remove foil; bake until golden brown, 40-45 minutes. Cool on a wire rack.
Meanwhile, beat whipping cream until it begins to thicken. Add remaining ingredients; beat until soft peaks form. Refrigerate until serving. Serve with pie. Yield: 8 servings.
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; wrap in plastic. Refrigerate 1 hour or overnight.
Originally published as Citrus Cranberry Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p139

Nutritional Facts

1 piece: 515 calories, 29g fat (15g saturated fat), 85mg cholesterol, 323mg sodium, 62g carbohydrate (33g sugars, 2g fiber), 4g protein.

  • 3-1/2 cups fresh or frozen cranberries
  • 1 cup sugar
  • 2 teaspoons grated lemon peel
  • 1 teaspoon grated orange peel
  • 1 small navel orange, peeled, sectioned and chopped
  • 2 tablespoons butter, melted
  • 4 teaspoons all-purpose flour
  • 1/4 teaspoon salt
  • Pastry for double-crust pie (9 inches)
  • 1 large egg, lightly beaten
  • Additional sugar
  • ORANGE CREAM:
  • 1 cup heavy whipping cream
  • 1 tablespoon sugar
  • 2 teaspoons grated orange peel
  • 1/2 teaspoon orange extract, optional
  1. Preheat oven to 450°. Toss together first eight ingredients.
  2. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling.
  3. 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 pastry; flute edge. Brush lattice with egg; sprinkle with additional sugar. Cover edges loosely with foil.
  4. Bake 10 minutes. Reduce oven setting to 350°. Remove foil; bake until golden brown, 40-45 minutes. Cool on a wire rack.
  5. Meanwhile, beat whipping cream until it begins to thicken. Add remaining ingredients; beat until soft peaks form. Refrigerate until serving. Serve with pie. Yield: 8 servings.
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; wrap in plastic. Refrigerate 1 hour or overnight.
Originally published as Citrus Cranberry Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p139

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MY REVIEW
jpope User ID: 3873825 257284
Reviewed Nov. 25, 2016

"The recipe does not give you directions so I continued the top 8 ingredients and put them all in the pie crust.. I did not do anything with the egg... I suppose it was for the egg wash for the crust. I didn't use it.. I baked the pie according to directions. It smelled wonderful coming out of the oven.

I will be making this again next year. It was delicious. I loved the tartness with the sweetness and the texture hat he the orange gave to the pie.
I did not make the orange whipped cream... I just used a little whipped topping.."

MY REVIEW
KK58 User ID: 6057477 149750
Reviewed Nov. 29, 2011

"Made it for Thanksgiving - everyone gave it a 10!"

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