Orange Cranberry Pie
The holiday flavors of cranberries and oranges baked inside a flaky crust.
Recipe from Smithfield
Prepared pastry for double crust pie
3 cups cranberries, halved
1/2 cup water
1 3/4 cups Turbinado Sugar, can substitute white sugar
5 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon all spice
1/2 teaspoon orange extract
Zest of 1 orange
2 tablespoons butter
In a medium saucepan add cranberries and water and bring to a boil. Slowly add dry mixture to cranberry mixture. Cook on low heat until mixture thickens. Remove from heat and add extract and zest.
Cool filling completely. Preheat oven to 425 degrees F. Pour filling into 9-inch pastry-lined pan. Dot the top with small pats of butter. Using extra pastry crust decorate the top of the pie any way you like. Crimp edges and bake for 35-40 minutes or until crust is golden.
Serve room temperature or cold with ice cream.
Serve with a scoop of your favorite ice cream or a dollop of whipped cream.
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