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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


  • 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
  • 1 cup heavy whipping cream
  • 1 tablespoon sugar
  • 2 teaspoons grated orange zest
  • 1/2 teaspoon orange extract, optional


  • 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 edges 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.


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Average Rating:
  • Nandy
    Nov 28, 2020

    Excellent pie! If it was too bitter for you, the orange cream eases that up. This was a hit, and the whole family loved it! The crust was perfectly tender and flakey. Now this crust is my go-to, and my family is expecting more pie!

  • Darya
    Nov 9, 2020

    I bit too sour for my family. Will try again with more sugar and no orange slices as they became bitter. Also the cream would have been better with standard whipped cream.

  • Karen
    Jul 18, 2020

    I really like the pie and I'm generally not a pie person. If you like cranberry orange - you will like it. Not wild about the orange flavoured whipped cream. I think it's better with just sweetened vanilla whipped cream.

  • Bill
    Nov 17, 2019

    Made this today! Love it but next time will add a little more sugar. Pie was a little too tart. Planning on it for Thanksgiving dinner.

  • Fairyt777
    Dec 5, 2017

    I tried this recipe for Thanksgiving. It was a huge hit & an immediate family favorite.

  • jpope
    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..

  • KK58
    Nov 29, 2011

    Made it for Thanksgiving - everyone gave it a 10!