If you’re looking for a show-stopping dessert that’s bursting with bright, tart flavors and a stunning presentation, the Braided Cranberry-Orange Pie Recipe is about to become your new favorite. This pie marries the zesty freshness of orange with the bold tang of cranberries, all wrapped up in a beautifully braided crust that not only tastes incredible but looks like you spent hours perfecting it. Whether it’s a holiday centerpiece or a cozy weekend treat, this pie delivers a perfect balance of sweet and citrusy with a buttery, flaky crust that will have everyone asking for seconds.
Ingredients You’ll Need
This Braided Cranberry-Orange Pie Recipe uses a handful of simple, fresh ingredients that each bring their own magic. From the bright zing of fresh orange zest and segments to the festive pop of cranberries, every ingredient plays a vital role in building layers of flavor, texture, and that irresistible aroma. The basic pie dough ties it all together with a tender, golden crust perfect for showcasing the filling.
- Naval orange (zest and segments): Adds bright citrus notes and juicy bursts of sweetness that complement the tart cranberries.
- Cranberries (16-ounce bag): The star ingredient providing vibrant color and a delicious tang that balances the sweetness.
- Granulated sugar (1 cup): Sweetens the pie filling to mellow out the tartness of cranberries and orange.
- All-purpose flour (2 tablespoons plus more): Helps thicken the filling and dusts the work surface for easy rolling of dough.
- Orange liqueur (2 tablespoons): Infuses a subtle, fragrant depth that enhances the citrus flavors.
- Ground cardamom (1/2 teaspoon): Adds a warm, aromatic spice that gives the pie an exciting twist.
- Pinch of kosher salt: Balances the sweetness and enhances the overall flavor complexity.
- Pure vanilla extract (1/2 teaspoon): Adds a creamy, comforting note that rounds out the taste.
- Basic Pie Dough (double crust): Provides a flaky, buttery base and a gorgeous braided topping that holds the filling perfectly.
- Unsalted butter (2 tablespoons, cut into pieces): Creates pockets of richness within the filling as it melts.
- Large egg white (beaten): Used to brush the crust for a shiny, golden finish.
- Sanding sugar (2 teaspoons): Sprinkled on top for a sweet, sparkling touch after baking.
How to Make Braided Cranberry-Orange Pie Recipe
Step 1: Prepare the Orange and Cranberry Filling
Start by zesting the naval orange and then segment it carefully, removing any seeds or membranes. In a large bowl, combine the cranberries, orange zest, and segments with the granulated sugar, flour, orange liqueur, ground cardamom, kosher salt, and vanilla extract. Toss everything gently until the fruit is evenly coated. This mixture will be refreshingly tart with just the right hint of sweetness, setting a brilliant foundation for the pie.
Step 2: Roll Out the Pie Dough
Flour your work surface lightly and roll out one portion of your basic pie dough into a 12-inch circle. Transfer it to your pie pan and trim any excess edges. This first crust will cradle your vibrant filling and hold the braided top in place, so take your time for a smooth, even layer.
Step 3: Assemble the Filling and Dot with Butter
Pour the cranberry-orange mixture into the lined pie pan, spreading it evenly. Scatter the small pieces of unsalted butter over the top of the filling. As the pie bakes, these buttery bits will melt into the fruit, adding a luscious richness that further balances the tartness.
Step 4: Create the Braided Top Crust
Roll out the second portion of pie dough and slice it into uniform strips about an inch wide. Arrange three strips side by side and carefully begin braiding them, pinching the ends to secure. Lay the braided crust over the pie filling in a circle or crisscross pattern, tucking the ends under the bottom crust edges for a neat finish. This intricate braid not only looks incredible but allows steam to escape while baking.
Step 5: Brush and Sprinkle
Brush the entire braided crust generously with beaten egg white for a glossy, golden finish. Then sprinkle the 2 teaspoons of sanding sugar evenly over the top to add sparkling texture and a sweet crunch. These finishing touches elevate the pie’s appearance and flavor.
Step 6: Bake to Perfection
Place your pie in a preheated oven and bake at 375°F (190°C) for 50 minutes, or until the crust is deeply golden and the filling is bubbling through the braid. Keep an eye on the edges, shielding them with foil if they brown too quickly. Once out of the oven, let the pie cool completely so the filling can set beautifully.
How to Serve Braided Cranberry-Orange Pie Recipe
Garnishes
Adding a simple garnish can make your Braided Cranberry-Orange Pie Recipe even more inviting. A dusting of powdered sugar gives a delicate, snowy effect that brings out the vibrant colors. Fresh orange slices or a few whole cranberries scattered on top provide a natural, pretty flourish that hints at the flavors inside.
Side Dishes
This delightful pie pairs wonderfully with creamy accompaniments like vanilla ice cream or whipped cream, which mellow the tartness of the cranberries and balance the chewy crust. For a more sophisticated pairing, a drizzle of spiced caramel sauce or a small bowl of mascarpone adds an indulgent touch.
Creative Ways to Present
For a festive table, consider serving the pie slivers on decorative plates with a sprig of fresh mint or rosemary for a seasonal feel. You could also turn leftovers into charming mini tarts with small rounds of pie dough, perfect for sharing at brunch or dessert parties. Wrapping the braid with a thin orange peel ribbon adds an extra layer of wow factor.
Make Ahead and Storage
Storing Leftovers
If you have any Braided Cranberry-Orange Pie Recipe left after your celebration, wrap it tightly with plastic wrap or store it in an airtight container in the refrigerator. It will keep well for 3 to 4 days, and the flavors actually deepen as the pie rests, making each slice even more enjoyable.
Freezing
You can also freeze your pie, either before or after baking. If freezing before baking, assemble the pie but do not add the egg wash or sanding sugar until ready to bake. Wrap well in plastic and foil to avoid freezer burn, then bake from frozen, adding extra baking time. After baking, freeze cooled slices individually for quick thaw-and-go desserts.
Reheating
To bring your leftover pie back to life, reheat slices in a 350°F (175°C) oven for about 10–15 minutes until warmed through and the crust is crisp again. Avoid microwaving if possible, as this can make the crust soggy.
FAQs
Can I use frozen cranberries for this pie?
Absolutely! Frozen cranberries work well when fresh ones aren’t available. Just thaw and drain any excess liquid before mixing them into the filling to avoid a runny pie.
Is it necessary to use orange liqueur in the Braided Cranberry-Orange Pie Recipe?
While the orange liqueur adds a lovely depth and subtle complexity, you can substitute with fresh orange juice or skip it entirely if you prefer a non-alcoholic version. The pie will still be delicious.
How do I make a perfect braided crust?
To braid your pie dough, cut even strips and keep them slightly chilled before braiding to prevent sticking. Braid tightly but gently, then secure the ends by pinching and tucking under the edges of the bottom crust for a clean finish.
What is the best way to prevent the crust edges from burning?
Cover the edges of your pie with foil or a pie shield halfway through baking. This protects the delicate edges while allowing the center crust and filling to cook fully.
Can I prepare the pie dough ahead of time?
Yes! Pie dough can be made and refrigerated for up to 2 days ahead or frozen for longer storage. Just bring it to room temperature before rolling out to make it easier to handle.
Final Thoughts
There is something truly special about the Braided Cranberry-Orange Pie Recipe that makes it a joy to make, share, and savor. The combination of tart fruit, aromatic spices, and buttery crust wrapped in a beautiful braid turns any occasion into a celebration. I encourage you to give this recipe a try — it’s as fun to create as it is delicious to eat, and it will definitely become a treasured favorite in your kitchen.
Print
Braided Cranberry-Orange Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Braided Cranberry-Orange Pie is a festive, flavorful dessert featuring a bright and tangy cranberry-orange filling wrapped in a beautifully braided double pie crust. The citrus zest and segments, combined with warm cardamom and orange liqueur, create a perfectly balanced sweet-tart taste ideal for holidays or special occasions.
Ingredients
Filling
- 1 navel orange (zest and segments)
- 1 (16-ounce) bag cranberries
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour, plus more for the work surface
- 2 tablespoons orange liqueur
- 1/2 teaspoon ground cardamom
- Pinch of kosher salt
- 1/2 teaspoon pure vanilla extract
Pie Dough
- 1 recipe Basic Pie Dough (enough for a double crust)
Finishing
- 2 tablespoons unsalted butter, cut into pieces
- 1 large egg white, beaten
- 2 teaspoons sanding sugar
Instructions
- Prepare the Orange: Zest the navel orange, then peel and segment it carefully, removing any seeds and membrane. Set aside the zest and orange segments for the filling.
- Make the Filling: In a large mixing bowl, combine the cranberries, granulated sugar, 2 tablespoons of flour, orange zest, orange liqueur, ground cardamom, kosher salt, pure vanilla extract, and the orange segments. Gently toss until all ingredients are evenly distributed and the cranberries are coated.
- Roll Out the Dough: Lightly flour your work surface and roll out the bottom portion of the Basic Pie Dough into a 12-inch circle. Transfer it to a 9-inch pie plate, trimming any excess dough along the edges as needed.
- Add the Filling: Pour the cranberry-orange mixture into the dough-lined pie plate, spreading evenly. Dot the filling with pieces of unsalted butter to add richness.
- Create the Braided Top Crust: Roll out the second portion of the Basic Pie Dough into strips about 1 inch wide. Braid three strips together to form a decorative lattice, then carefully place the braid over the pie filling.
- Seal and Glaze: Trim and tuck the ends of the braided crust into the edge of the bottom crust to seal the pie. Brush the entire crust with the beaten egg white, then sprinkle evenly with sanding sugar for a sparkling finish.
- Bake the Pie: Preheat your oven to 375°F (190°C). Place the pie on the middle rack and bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil halfway through baking.
- Cool and Serve: Remove the pie from the oven and let it cool completely on a wire rack to allow the filling to set before slicing and serving.
Notes
- Use chilled pie dough for easier handling and a flakier crust.
- If you prefer a less tart filling, increase sugar by up to 1/4 cup.
- Allow the pie to cool fully for cleaner slices.
- Orange liqueur can be substituted with orange juice if desired for a non-alcoholic version.
- To prevent the crust edge from over-browning, use a pie shield or foil tent during baking.
