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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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To showcase abundant fall cranberries, our home economists developed the recipe for this lattice-topped pie. A dollop of orange cream complements the slightly tart flavor. Ingredients:
pastry for double-crust pie (9 inches) |
3-1/2 cups fresh cranberries or frozen cranberries |
1 small navel orange, peeled, sectioned and chopped |
1 cup sugar |
2 tablespoons butter, melted |
4-1/2 teaspoons king arthur unbleached all-purpose flour |
2 teaspoons grated lemon peel |
1 teaspoon grated orange peel |
1/4 teaspoon salt |
1 egg, lightly beaten |
additional sugar |
orange cream: |
1 cup heavy whipping cream |
1 tablespoon sugar |
2 teaspoons grated orange peel |
1 teaspoon orange extract |
Directions:
1. Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. In a large bowl, combine the cranberries, orange, sugar, butter, flour, lemon and orange peel and salt. Pour into pastry shell.
2. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush lattice crust with egg. Sprinkle with additional sugar. Cover edges loosely with foil.
3. Bake at 450° for 10 minutes. Reduce heat to 350° and remove foil. Bake 40-45 minutes longer or until golden brown.
4. Meanwhile, in a large bowl, beat cream until it begins to thicken. Add the sugar, orange peel and extract; beat until stiff peaks form. Cover and refrigerate. Serve with warm pie. Yield: 6-8 servings.
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