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
Scale
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.
