If you’ve been searching for a pie that perfectly balances tartness, sweetness, and a stunning presentation, look no further than the Braided Cranberry Orange Pie Recipe. This dessert bursts with vibrant cranberry and fresh orange flavors tucked inside a flaky, buttery crust that’s elegantly braided to impress. Whether you’re celebrating Thanksgiving, Christmas, or simply craving a showstopping homemade treat, this pie promises to deliver unforgettable taste and eye-catching charm in every bite.
Ingredients You’ll Need
This Braided Cranberry Orange Pie Recipe is all about simple, fresh ingredients that come together to create a symphony of flavor and texture. Each item is essential—from tart cranberries bringing brightness to the tender, buttery crust that wraps everything in a golden embrace.
- 2 1/2 cups all-purpose flour: Provides the structure needed for a flaky pie crust.
- 1 cup unsalted butter, cold and cubed: Key for creating those tender, flaky layers in your crust.
- 1/4 cup ice water: Helps bring the dough together without melting the butter.
- 1 tablespoon sugar: Adds a hint of sweetness to balance the tart filling in the crust.
- 1/2 teaspoon salt: Enhances the flavors of both crust and filling.
- 3 cups fresh or frozen cranberries: The star ingredient, fresh cranberries lend a beautiful color and tangy flavor.
- 1/2 cup orange juice, fresh preferred: Brings a citrusy brightness that pairs perfectly with cranberries.
- 1 tablespoon orange zest: Intensifies the orange flavor in a natural and fragrant way.
- 3/4 cup granulated sugar: Sweetens the filling just enough to mellow the tartness.
- 1/4 cup brown sugar: Adds depth and a subtle caramel note to the filling.
- 2 tablespoons cornstarch: Thickens the filling so it sets beautifully.
- 1/2 teaspoon cinnamon: A warm spice that complements the fruit perfectly.
- 1/4 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 1 egg, beaten (for egg wash): Creates a shiny, golden finish on the crust.
- 1 tablespoon coarse sugar (optional, for topping): Adds a sparkling crunch and an elegant finishing touch.
How to Make Braided Cranberry Orange Pie Recipe
Step 1: Prepare the Pie Dough
Begin by combining the flour, sugar, and salt in a large bowl. Cut the cold butter into the flour mixture using a pastry cutter or pulse briefly in a food processor until you have coarse crumbs—you want to see little bits of butter throughout for flakiness. Slowly add the ice water, mixing just enough until the dough clumps together. Divide the dough into two discs, wrap them tightly in plastic wrap, and chill for at least an hour. This resting step is critical for tender crust and easier rolling.
Step 2: Make the Cranberry Orange Filling
While your dough chills, stir together the cranberries, orange juice, orange zest, granulated sugar, brown sugar, cornstarch, cinnamon, and salt in a medium saucepan. Cook over medium heat, stirring occasionally. As the cranberries cook, they’ll burst and the mixture will thicken—this usually takes about 8 to 10 minutes. Once thick and bubbling, remove it from heat and let it cool completely; this prevents a soggy crust later.
Step 3: Roll Out and Assemble the Pie
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Roll out one chilled dough disc into a roughly 12-inch circle and gently fit it into a 9-inch pie pan. Pour in the cooled cranberry-orange filling, spreading evenly. Next, roll out the second dough disc and cut it into strips—about 3/4 inch wide. Braid sets of three strips and arrange them over the pie in a beautiful lattice or braided pattern, trimming excess dough and crimping the edges to seal everything.
Step 4: Finish and Bake
Brush the braided crust with the beaten egg wash to give it a gorgeous golden hue once baked. Sprinkle with coarse sugar if you’d like an extra sparkle and crunch. Bake the pie for 45 to 50 minutes until the crust is deeply golden and the filling is bubbly and fragrant. Let it cool thoroughly before slicing, allowing the filling to set perfectly.
How to Serve Braided Cranberry Orange Pie Recipe
Garnishes
Serving this Braided Cranberry Orange Pie Recipe with a dollop of freshly whipped cream or a scoop of creamy vanilla ice cream elevates it instantly. The cool creaminess balances the tartness and enhances the luxurious feel of each bite. For a festive touch, a sprinkle of orange zest or a few fresh cranberries on top adds color and flavor.
Side Dishes
This pie pairs beautifully with cozy autumn or winter beverages like hot apple cider, spiced tea, or even a glass of chilled sparkling wine. It also makes a lovely finale after a hearty holiday meal, especially alongside savory staples like roasted turkey or glazed ham, offering a bright, fruity contrast.
Creative Ways to Present
Looking to wow your guests? Serve individual slices on pretty dessert plates with drizzles of orange glaze or a dusting of powdered sugar. Alternatively, present mini versions of the pie in ramekins for a charming personal touch. The braided crust itself serves as a centerpiece, so letting its golden beauty shine on a simple white platter is another winning choice.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Braided Cranberry Orange Pie Recipe at room temperature, covered lightly with foil or plastic wrap, for up to two days. This helps maintain the crust’s perfect texture and keeps the filling moist without drying out.
Freezing
To freeze the pie, wrap it tightly in plastic wrap and aluminum foil after it has cooled completely. It will keep well for up to two months. When you’re ready to enjoy it, thaw the pie overnight in the refrigerator before reheating.
Reheating
Warm up slices gently in a 300-degree oven for about 10 to 15 minutes to refresh the crust’s crispness and soften the filling. Microwaving works in a pinch but might make the crust a little soggy, so the oven is always preferable if you have the time.
FAQs
Can I use frozen cranberries for this Braided Cranberry Orange Pie Recipe?
Absolutely! Frozen cranberries work just as well as fresh ones—just be sure to thaw them first and drain any excess liquid to avoid a too-wet filling.
Is it possible to make the pie crust dairy-free?
Yes, you can substitute the butter with a firm coconut oil or a dairy-free margarine to make the crust dairy-free. Keep in mind the flavor and texture may be slightly different but still delicious.
What can I use if I don’t have cornstarch?
Arrowroot powder or tapioca starch can be great alternatives to cornstarch for thickening the filling. Use the same amount to achieve a similar consistency.
Can I prepare the filling a day ahead?
Definitely! Making the filling a day in advance saves time and actually allows the flavors to meld beautifully. Just store it in the fridge until you’re ready to assemble the pie.
How long does the pie keep after baking?
For the best flavor and texture, enjoy your Braided Cranberry Orange Pie within two days when stored at room temperature or up to four days refrigerated.
Final Thoughts
There is something truly magical about this Braided Cranberry Orange Pie Recipe—it combines beautiful presentation with bright, festive flavors that everyone will love. Once you try it, you’ll find it becomes your go-to dessert for holidays and special occasions. Give it a whirl and watch how it transforms your dessert table into something unforgettable!
Print
Braided Cranberry Orange Pie Recipe
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours (including chilling and cooling)
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Braided Cranberry Orange Pie is a stunning holiday dessert featuring a tangy-sweet cranberry-orange filling wrapped in a flaky, golden braided crust. Perfect for festive occasions like Thanksgiving and Christmas, it offers a beautiful presentation and a deliciously balanced flavor combination that will impress guests and delight the palate.
Ingredients
For the crust:
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1/4 cup ice water
- 1 tablespoon sugar
- 1/2 teaspoon salt
For the filling:
- 3 cups fresh or frozen cranberries
- 1/2 cup orange juice (fresh preferred)
- 1 tablespoon orange zest
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
For assembly:
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Make the crust: In a large bowl, combine flour, sugar, and salt. Cut in the cold butter using a pastry cutter or food processor until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until the dough comes together. Divide into two discs, wrap in plastic, and chill for at least 1 hour.
- Prepare the filling: Combine cranberries, orange juice, orange zest, granulated sugar, brown sugar, cornstarch, cinnamon, and salt in a saucepan over medium heat. Cook, stirring occasionally, until the cranberries burst and the mixture thickens, about 8–10 minutes. Remove from heat and let cool completely.
- Preheat oven and roll dough: Preheat the oven to 375°F (190°C). Roll out one dough disc into a 12-inch circle and fit it into a 9-inch pie pan, gently pressing the crust into place.
- Fill the pie: Pour the cooled cranberry-orange filling evenly into the prepared pie crust.
- Create the braided lattice top: Roll out the second dough disc and cut into strips using a pastry cutter or knife. Braid sets of three strips and arrange them in a lattice or braided pattern over the filling. Trim the edges and crimp to seal the crusts together.
- Brush and sprinkle: Brush the braided crust with beaten egg to give it a shiny, golden finish. Optionally, sprinkle the top with coarse sugar for added texture and sparkle.
- Bake the pie: Bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbling at the edges.
- Cool before serving: Allow the pie to cool completely so the filling sets well before slicing and serving.
Notes
- This pie can be made a day ahead and stored at room temperature.
- Serve with vanilla ice cream or whipped cream for a delicious contrast to the tart filling.
