Cranberry Pie

1. Stage

Preheat the oven to 450°F. Toss together all the filling ingredients—cranberries, orange zest, lemon zest, sugar, orange segments, flour, butter and salt—in a large mixing bowl. Editor's Tip: In this recipe, you can use either fresh or frozen cranberries. If you're using frozen, measure them before thawing.

2. Stage

Before you roll out your crust, give your work surface and rolling pin a light dusting of flour to keep the dough from sticking. Then, using the rolling pin of your choosing, start rolling out the dough into a round. Give the dough a quarter turn every so often, and roll until the crust is about 1/8 inch thick and big enough to set in a 9-inch pie pan with some excess pastry around the edge (you'll want this for crimping). Once the crust is rolled out to the right size, nestle it into the pie plate, and fill it with the cranberry mixture. Editor's Tip: Need help transferring your pie pastry into your dish? You can drape the crust over the rolling pin, then transfer it to the pan. It makes moving the dough a bit easier.

3. Stage

To make the lattice, roll out your second disk of pie pastry. Like the first disk, you'll want it to be a large round, about 1/8 inch thick. Then break out a ruler and either a pastry cutter or a pizza cutter. The pastry cutter will give you those pretty zig-zag edges, but a pizza slicer will work just fine. You can either cut all your strips to be the same width—somewhere around an inch works well—or you can cut half of the strips to be wide and the others to be thin and alternate them. It's all personal preference. To form the lattice, place half the strips going one direction across the pie. Then layer the rest going the other direction, and weave them over and under as you go. If your pastry strips break, don't worry. They can easily be patched together with a few drops of water (or hidden underneath the weave). When you're satisfied with the lattice, trim the excess pastry around the edges. Then pinch the crust to seal and finish.

4. Stage

Next, give the crust a quick egg wash. Whisk up an egg, and brush it over the top of the crust. For a finishing touch, sprinkle with sugar. Either granulated or sanding texture will work. That extra sprinkle will give the crust some extra crunch.

5. Stage

Pop the pie into the preheated oven. Bake for 10 minutes, then reduce the oven temperature to 350º. Bake an additional 40 to 45 minutes, until the crust is perfectly golden, covering the pie edge loosely with aluminum foil during the final 15 minutes if needed to prevent overbrowning. Remove the pie from the oven. Remove the foil, and let the pie cool completely on a wire rack. Place the cooled pie in the refrigerator until ready to serve.

6. Stage

Making whipped cream is easy: Beat the whipping cream until it starts to thicken. Then add the orange zest, sugar and orange extract, and beat until soft peaks form. In just a few minutes, you'll have the perfect topping to complement this pie.

7. Stage

To serve, use a sharp paring knife to slice through the pie crust cleanly, then grab your pie server to pry the slices out carefully. Once plated, give each slice a dollop of orange whipped cream.