Citrus 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 2 tablespoons all-purpose flour 1/4 teaspoon salt

Dough 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

Directions Preheat oven to 450°. Mix first 8 items in a bowl. Roll half the dough into a 1/8-inch circle on a lightly floured surface and place in a 9-inch pie pan. Trim crust to rim. Add filling.

Roll remaining dough into a 1/8-inch round and cut into 1/2-inch pieces. Lattice over filling. Flute bottom crust edge after trimming and sealing strips. Sprinkle sugar on egg-brushed lattice.

Bake 10 minutes. Reduce oven temperature to 350°; bake 40–45 minutes until golden brown. Avoid overbrowning by loosely foiling the edge in the last 15 minutes. Remove foil. Cool fully on a wire rack; refrigerate until serving.

Meanwhile, thicken whipped cream by beating. Beat until soft peaks form with sugar, zest, and extract. Refrigerate until serving. Pair with pie.

Nutritional Info 1 piece: 515 calories, 29g fat (15g saturated fat), 85mg cholesterol, 323mg sodium, 62g carbohydrate (33g sugars, 2g fiber), 4g protein.