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
Scale
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.
