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
Scale
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
