Ingreadient :

• 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

Direction :

1. Preheat oven to 450°. In a bowl, toss together first 8 ingredients.
2. 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.
3. Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide 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.
4. Bake 10 minutes. Reduce oven setting to 350°; bake until golden brown, 40-45 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool completely on a wire rack; refrigerate until serving.
5. Meanwhile, beat whipping cream until it begins to thicken. Add sugar, zest and, if desired, extract; beat until soft peaks form. Refrigerate until serving. Serve with pie.