Ingredients
3-1/2 cups fresh or frozen cranberries1 cup sugar2 teaspoons grated lemon zest1 teaspoon grated orange zest1 small navel orange, peeled, sectioned and chopped2 tablespoons butter, melted2 tablespoons all-purpose flour1/4 teaspoon saltPastry for double-crust pie1 large egg, lightly beatenAdditional sugarORANGE CREAM:1 cup heavy whipping cream1 tablespoon sugar2 teaspoons grated orange zest1/2 teaspoon orange extract, optional
Preparation
Preheat oven to 450°. Toss together first 8 ingredients.
On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling.
Roll remaining dough 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.
Bake 10 minutes. Reduce oven setting to 350°; bake until golden brown, 40-45 minutes, covering edge with foil if crust is getting too dark. Cool completely on a wire rack; refrigerate until serving.
Meanwhile, beat whipping cream until it begins to thicken. Add remaining ingredients; beat until soft peaks form. Refrigerate until serving. Serve with pie.
