Average Rating: 5TOTAL TIME: Prep: 30 min. Bake: 50 min. + cooling
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
- 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
Instructions
- 1. Preheat oven to 450°. Toss together first 8 ingredients.
- 2. 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.
- 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 crust; flute edge. Brush lattice with egg; sprinkle with additional sugar.
- 4. 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.
- 5. Meanwhile, beat whipping cream until it begins to thicken. Add remaining ingredients; beat until soft peaks form. Refrigerate until serving. Serve with pie.
Nutrition Facts
1 piece: 515 calories, 29g fat (15g saturated fat), 85mg cholesterol, 323mg sodium, 62g carbohydrate (33g sugars, 2g fiber), 4g protein.