Cranberry pie

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


• 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.