Citrus Cranberry Pie

Name: Citrus Cranberry Pie
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 servings.
Ingredients: 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 (9 inches); 1 large egg, lightly beaten; Additional sugar; ORANGE CREAM:; 1 cup heavy whipping cream; 1 tablespoon sugar; 2 teaspoons grated orange zest; 1/2 teaspoon orange extract, optional

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

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Ingredients

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 (9 inches)
1 large egg, lightly beaten
Additional sugar
ORANGE CREAM:
1 cup heavy whipping cream
1 tablespoon sugar
2 teaspoons grated orange zest
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 crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling.
Roll remaining crust 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; wrap in plastic. Refrigerate 1 hour or overnight.

Editor's Note

EMR

Nutrition Facts

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

Reviews

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Average Rating:

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!

Citrus Cranberry Pie

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