A festive holiday pie with a cheesecake-like filling studded chopped fresh cranberries and garnished with orange slices.

Cranberry-Orange Cream Cheese Pie

1/2 cup cranberries, chopped
1 teaspoon all-purpose flour
2 cups cottage cheese
2 large eggs
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon grated lemon peel
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 cup half-and-half
1/8 teaspoon ground nutmeg
1 large egg yolk
1 tablespoon water
1 orange, sliced for garnish
1 (9-inch) unbaked pie shell

1. Preheat oven to 350°F (175°C).
2. In a bowl mix chopped cranberries with 1 teaspoon flour and spread evenly over the bottom of unbaked pie shell; set aside.
3. In a large mixer bowl beat cottage cheese until almost smooth. Beat in eggs, one at a time. Add sugar, 2 tablespoons flour, grated lemon peel, lemon juice, salt, and half-and-half. Beat until well blended then pour into the pie shell. Sprinkle lightly with nutmeg.
4. In a small bowl mix egg yolk and water together. Brush the edge with egg yolk mixture.
5. Bake on the bottom rack of oven for 50 to 60 minutes, or until the filling is firm.
6. Chill well then garnish with sliced orange.

Makes 8 servings.