• prep: 30 min
• cook: 50 min
• total: 1 hr 20 min

servings:

To showcase abundant fall cranberries, make this beautiful lattice-topped pie. A dollop of orange cream complements the slightly tart flavor. —Taste of Home Test Kitchen

• 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

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