Citrus Cranberry Pie
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  • Ingredients 3-1/2 cups fresh or frozen cranberries1 cup sugar2 teaspoons grated lemon zest1 teaspoon grated orange zest1 small navel orange, peeled, sectioned and chopped2 tablespoons butter, melted2 tablespoons all-purpose flour1/4 teaspoon saltPastry for double-crust pie (9 inches)1 large egg, lightly beatenAdditional sugarORANGE CREAM:1 cup heavy whipping cream1 tablespoon sugar2 teaspoons grated orange zest1/2 teaspoon orange extract, optional View Recipe 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. 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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