Braided Cranberry-Orange Pie Recipe
If you’re searching for a show-stopping dessert that tastes as dazzling as it looks, the Braided Cranberry-Orange Pie is your new go-to. This pie brings together tart cranberries and zesty citrus in a sweet, jammy filling, all nestled under a golden, buttery crust woven with beautiful pastry braids. It’s a recipe that feels festive and fancy, yet is simple enough for any home baker to master. Whether you serve it for a holiday gathering or a cozy weekend treat, this pie is guaranteed to spark conversation and smiles.
Ingredients You’ll Need
Don’t be fooled by the impressive appearance — the ingredient list for this Braided Cranberry-Orange Pie is refreshingly straightforward. Each component plays a starring role, from the fresh, vibrant fruit to the flaky homemade crust. Here’s what you’ll need and why each is essential:
- Fresh or frozen cranberries (3 cups): The tart backbone of the filling, providing lively flavor and gorgeous color.
- Granulated sugar (¾ cup): Balances the cranberries’ sharpness and gives the filling just the right amount of sweetness.
- Orange zest (1 tablespoon): Adds concentrated citrus aroma and a burst of bright flavor.
- Freshly squeezed orange juice (½ cup): Infuses the filling with juicy, natural sweetness and extra tang.
- Cornstarch (1 tablespoon): Thickens the filling so it slices beautifully once cooled.
- Ground cinnamon (½ teaspoon): Brings a warm, spicy undertone that pairs perfectly with fruit.
- Salt (¼ teaspoon): Enhances all the flavors and balances the sweetness.
- All-purpose flour (2 ½ cups): The foundation of a tender, flaky pie crust.
- Unsalted butter, cold and cubed (1 cup/2 sticks): Makes the crust irresistibly rich and flaky — don’t skimp on quality here!
- Sugar (1 tablespoon): Adds a hint of sweetness to the crust itself.
- Salt (½ teaspoon): Essential for flavor in any good pie dough.
- Ice water (6–8 tablespoons): Keeps the dough cool, ensuring a perfect texture.
- Egg (1): For the egg wash, it gives the crust that glossy, golden finish.
- Milk or cream (1 tablespoon): Mixed with the egg for the wash, it deepens the crust’s color and shine.
- Coarse sugar (optional): Sprinkled on top for sparkle and a little crunch.
How to Make Braided Cranberry-Orange Pie
Step 1: Cook the Cranberry-Orange Filling
Start by making the vibrant, flavorful filling. In a medium saucepan, combine your cranberries, sugar, orange zest, orange juice, cinnamon, and salt. Bring everything to a simmer over medium heat. As you stir, you’ll see the cranberries begin to pop and break down, releasing lots of beautiful color and juice. After 8 to 10 minutes, once the mixture has thickened slightly and most berries have burst, stir in the cornstarch. Cook for another minute or two until the filling looks lush and glossy, then remove from the heat. Let it cool completely — this step ensures the filling sets nicely in your pie.
Step 2: Prepare the Flaky Pie Dough
While your filling cools, turn your attention to the crust. In a large bowl, whisk together flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to work it in until the mixture looks like coarse crumbs with some pea-sized bits of butter remaining. Drizzle in ice water, one tablespoon at a time, gently mixing just until the dough comes together. Divide it into two discs, wrap each in plastic, and chill them for at least an hour. This step is the secret to a tender, flaky result — don’t rush it!
Step 3: Roll Out the Bottom Crust
Once your dough is well-chilled, roll out one disc on a lightly floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the corners and up the sides. Trim any excess dough hanging over the edges. Pour in your cooled cranberry-orange filling, spreading it evenly across the bottom. This is where the magic starts to happen!
Step 4: Create and Arrange the Braided Lattice
Roll out the second dough disc and cut it into strips about half an inch wide. Working with three strips at a time, braid them together carefully — it’s like a mini arts-and-crafts session in your kitchen! Once you have several braids, arrange them over the pie in a classic lattice or layer them around the edge for a decorative border. Trim and tuck the ends into the crust, sealing them gently for a polished finish. The braids make this Braided Cranberry-Orange Pie look utterly irresistible.
Step 5: Add the Egg Wash and Bake
Whisk together the egg and milk (or cream) to make an egg wash, then brush it generously over the braided crust. If you like a little sparkle and crunch, sprinkle the top with coarse sugar. Bake in a preheated 375°F oven for 45 to 50 minutes, until the crust is beautifully golden and the filling is bubbling up between the braids. Let the pie cool completely before slicing — this helps the filling set and gives you picture-perfect slices.
How to Serve Braided Cranberry-Orange Pie
Garnishes
A pie this pretty deserves a little extra flourish! Try a dusting of powdered sugar, a few fresh cranberries, or even a twist of orange zest right before serving. These simple touches highlight the flavors and make your Braided Cranberry-Orange Pie look even more festive.
Side Dishes
This pie is fantastic on its own, but if you want to make dessert extra special, serve each slice with a scoop of vanilla ice cream or a dollop of softly whipped cream. The cool creaminess is the perfect contrast to the tangy, jammy filling of the Braided Cranberry-Orange Pie.
Creative Ways to Present
For a holiday table, set the pie on a cake stand and surround it with fresh citrus slices and sprigs of rosemary for a beautiful centerpiece. Or, serve individual slices on colorful plates with cranberry coulis drizzled over the top for a restaurant-worthy presentation. Your Braided Cranberry-Orange Pie will be the star, no matter how you serve it.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your Braided Cranberry-Orange Pie tightly with plastic wrap or foil and store it at room temperature for up to two days. For longer storage, keep it in the refrigerator, where it stays fresh and delicious for up to four days. The crust may soften slightly, but the flavors only get better!
Freezing
This pie freezes beautifully. Simply wrap the fully cooled pie (or individual slices) in multiple layers of plastic wrap and foil, then freeze for up to three months. To enjoy, thaw overnight in the fridge, then bring to room temperature before serving.
Reheating
To reheat, place slices on a baking sheet in a 300°F oven for about 10 to 15 minutes, or until warmed through. This revives the crust and makes the filling perfectly gooey again. Avoid microwaving if you want to keep that lovely crisp crust intact.
FAQs
Can I use dried cranberries instead of fresh or frozen?
Fresh or frozen cranberries are best for this recipe, as they break down into a juicy, jammy filling. Dried cranberries won’t offer the same texture or tartness, but if you must use them, soak them in orange juice until plump before cooking.
What if I don’t have time to make a homemade crust?
No worries! A store-bought pie crust works perfectly in a pinch. You can still braid strips of the dough for the topping to capture the signature look of the Braided Cranberry-Orange Pie.
Can I prepare the filling ahead of time?
Absolutely. The cranberry-orange filling can be made up to two days ahead and stored in the refrigerator. Just make sure it’s completely cooled before adding it to the crust.
How do I keep my crust from getting soggy?
Make sure your filling is fully cooled before assembling the pie. If you want extra insurance, brush the bottom crust lightly with egg white before adding the filling — this helps create a moisture barrier.
What other fruits pair well with cranberries in this pie?
Apples or pears make wonderful additions to the filling for extra sweetness and texture. Just substitute up to one cup of cranberries with diced apples or pears for a delicious twist on the classic Braided Cranberry-Orange Pie.
Final Thoughts
Baking a Braided Cranberry-Orange Pie is not just about creating a dessert — it’s about sharing a moment of joy with those you love. Every bite delivers a burst of tart, sweet, and citrusy flavor wrapped in a flaky, golden embrace. I hope you’ll give this pie a try and make it part of your own traditions — it’s bound to become a favorite on any table!
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Braided Cranberry-Orange Pie Recipe
- Total Time: 1 hour 20 minutes plus 1 hour chilling
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Braided Cranberry-Orange Pie features a tangy and sweet cranberry-orange filling encased in a buttery, flaky crust with a decorative braided lattice top. Perfect for holiday celebrations or any festive occasion, this pie combines fresh cranberries with bright orange zest and juice for a burst of flavor, all baked to golden perfection.
Ingredients
For the filling:
- 3 cups fresh or frozen cranberries
- ¾ cup granulated sugar
- 1 tablespoon orange zest
- ½ cup orange juice (freshly squeezed)
- 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
For the crust:
- 2 ½ cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1 tablespoon sugar
- ½ teaspoon salt
- 6–8 tablespoons ice water
For the egg wash:
- 1 egg
- 1 tablespoon milk or cream
Optional topping:
- Coarse sugar for sprinkling
Instructions
- Prepare the filling: In a medium saucepan, combine cranberries, sugar, orange zest, orange juice, cinnamon, and salt. Bring to a simmer over medium heat. Cook for 8–10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly. Stir in the cornstarch and cook for 1–2 more minutes. Remove from heat and let cool completely.
- Make the crust: Whisk together flour, sugar, and salt in a large bowl. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide dough into two discs, wrap in plastic, and chill for at least 1 hour.
- Preheat the oven and roll out crust: Preheat oven to 375°F (190°C). Roll out one dough disc into a 12-inch circle and place in a 9-inch pie dish. Trim the edges and fill with the cooled cranberry-orange mixture.
- Create the braided lattice topping: Roll out the second dough disc and cut into ½-inch wide strips. Braid three strips at a time to create several braids for the lattice top. Arrange braids across the pie in a crisscross pattern or around the edge for decoration. Trim and seal the edges of the pie.
- Apply egg wash and optional topping: Whisk the egg and milk together to make the egg wash. Brush over the crust and braids. Sprinkle with coarse sugar if desired.
- Bake the pie: Bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbling. Allow the pie to cool completely before slicing to let the filling set.
Notes
- The filling can be made up to 2 days ahead and stored in the refrigerator.
- For a shortcut, use store-bought pie crust and focus on the braided topping for an impressive presentation.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 21g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 55mg
