Orange Cranberry Pie
Recipe from Smithfield

The holiday flavors of cranberries and oranges baked inside a flaky crust.



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Servings: 8
Total Time: 40 mins
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Ingredients
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    Prepared pastry for double crust pie
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    3   cups 
    cranberries, halved
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    1/2  cup 
    water
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    1 3/4  cups 
    Turbinado Sugar, can substitute white sugar
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    5   tablespoons 
    flour
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    1/4  teaspoon 
    salt
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    1/4  teaspoon 
    all spice
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    1/2  teaspoon 
    orange extract
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    Zest of 1 orange
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    2   tablespoons 
    butter

Directions
1.
In a medium mixing bowl stir together sugar, flour, salt, and allspice. Set aside.
2.
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.
3.
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.
4.
Serve room temperature or cold with ice cream.
Serving Suggestions

1.
Serve with a scoop of your favorite ice cream or a dollop of whipped cream.
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