• Prep Time: 30 mins
  • Cooking Time: 50 mins
  • Serves: 8

Citrus Cranberry Pie

  • Recipe Submitted by on

 Ingredients List

  • 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
  • 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 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. 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.

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