Monday, November 11, 2019

Cranberry pie

Cranberry pie


  • 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


  • 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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