If you’re craving a dessert that perfectly balances tartness, sweetness, and a burst of zesty freshness, this Braided Cranberry-Orange Pie Recipe is the answer. Imagine tangy cranberries mingling with bright orange segments, all wrapped in a beautifully braided golden crust that’s as eye-catching as it is delicious. With every forkful, you’ll enjoy a harmonious dance of flavors and textures — from the juicy, spiced filling to the crisp, buttery pastry. Whether you’re sharing it at a festive gathering or indulging on a cozy night, this pie is sure to become a fast favorite.
Ingredients You’ll Need
Everything in this Braided Cranberry-Orange Pie Recipe is straightforward yet essential, coming together to create layers of flavor, texture, and color. Each ingredient plays its role, from the bright citrus notes that lift the dish to the warming hint of cardamom that adds a special twist.
- 1 naval orange: The star citrus that adds both zest and juicy segments for fresh, vibrant flavor.
- 1 (16-ounce) bag cranberries: Packed with tartness and natural color, they bring that beautiful ruby vibrancy.
- 1 cup granulated sugar: Provides balanced sweetness without overpowering the tart berries.
- 2 tablespoons all-purpose flour: Acts as a gentle thickener to keep the filling from becoming too runny.
- 2 tablespoons orange liqueur: Infuses the filling with an adult-friendly depth and citrus-tailored kick.
- 1/2 teaspoon ground cardamom: Adds an unexpected, warm aromatic layer that feels delightfully festive.
- Pinch kosher salt: Enhances all the other flavors, making each taste pop just right.
- 1/2 teaspoon pure vanilla extract: Rounds out the filling with soft sweetness and complexity.
- 1 recipe Basic Pie Dough: The tender, flaky foundation that holds everything together — ready-made or homemade!
- 2 tablespoons unsalted butter, cut into pieces: Dotted throughout the filling for richness and silky texture.
- 1 large egg white, beaten: Perfect for brushing on the braid to create a golden, glossy crust.
- 2 teaspoons sanding sugar: Adds a sparkling, delicate crunch on top of the crust.
How to Make Braided Cranberry-Orange Pie Recipe
Step 1: Prepare the Filling
Start by preheating your oven to 400 degrees Fahrenheit and lining a baking sheet with foil — this will catch any bubbling filling that might drip. Next, zest two teaspoons of the naval orange and combine this zest with the peeled orange segments in a large bowl. Toss in the cranberries, sugar, flour, orange liqueur, cardamom, salt, and vanilla, gently stirring to blend all the vibrant flavors. This mixture is the heart of your pie, bursting with fresh tartness and fragrant warmth.
Step 2: Roll Out the Bottom Crust and Fill
On a lightly floured surface, roll one portion of your Basic Pie Dough into a 12-inch circle — this ensures ample crust to fill a 9-inch pie dish. Carefully press the dough into your dish, making sure it lines both the bottom and the sides smoothly. Spoon the zesty cranberry-orange filling evenly into the crust, then scatter the unsalted butter pieces on top for that indulgent richness as it bakes.
Step 3: Create and Add the Braided Top
Now for the magic that makes this recipe stand out: rolling out the second dough disc and cutting it into 24 thin strips, each about half an inch wide. Begin braiding sets of three strips together, pressing the ends to seal with gentle care. These braided pieces aren’t just decorative; they create lovely steam vents while lending an artisanal look to your pie. Arrange the braids over the filling, crimping the edges to seal the pie beautifully. A brush of beaten egg white and a sprinkle of sanding sugar on top will add that irresistible golden sheen and sparkle.
Step 4: Bake to Perfection
Place your pie on the prepared pan in the lowest oven rack and bake for 45 to 50 minutes until the crust is golden and the filling bubbles enticingly. Keep a close eye after 35 minutes and cover the edges with foil if they’re browning too quickly. Finally, transfer the pie to a wire rack and let it cool completely. Watching your kitchen fill with those aromas is already a reward in itself!
How to Serve Braided Cranberry-Orange Pie Recipe
Garnishes
This pie is stunning on its own, but a few thoughtful garnishes can elevate it even more. A light dusting of powdered sugar or a few fresh orange zest curls on top add visual interest and a hint of extra citrus aroma. For a cozy touch, a dollop of freshly whipped cream or a scoop of vanilla ice cream balances the tartness with creamy sweetness perfectly.
Side Dishes
Serving this Braided Cranberry-Orange Pie Recipe with hearty side dishes is a delightful way to round out any meal. Consider pairing it with a warm cup of spiced tea or freshly brewed coffee to complement the warm cardamom and orange notes. It also makes a gorgeous finale alongside roasted turkey or glazed ham during holiday dinners.
Creative Ways to Present
If you’re bringing this pie to a gathering or want to impress friends, slice it into neat wedges and plate each with a drizzle of caramel sauce or a sprinkle of toasted nuts for crunch. Presentation is the perfect final touch, and the beautiful braid on top always draws compliments that match the deliciousness.
Make Ahead and Storage
Storing Leftovers
Once your pie has cooled, you can cover any leftovers tightly with plastic wrap or place them in an airtight container. It will stay fresh in the refrigerator for up to 4 days, making it a convenient dessert to enjoy during the week.
Freezing
If you want to keep your pie longer, freezing is a great option. Wrap the cooled pie securely in plastic wrap and then in foil to prevent freezer burn. It will keep well for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge for best texture.
Reheating
To warm up leftover slices, pop them in a preheated oven at 325 degrees Fahrenheit for about 10-15 minutes. This will refresh the crust’s crispness and gently heat the filling. Avoid microwaving to maintain that perfect flaky texture on your Braided Cranberry-Orange Pie Recipe.
FAQs
Can I use frozen cranberries for this recipe?
Absolutely! Frozen cranberries can be used straight from the freezer; just be sure to slightly increase the baking time to accommodate the extra moisture. They work just as well and make this pie accessible year-round.
What can I use instead of orange liqueur?
If you prefer to keep this pie alcohol-free or don’t have orange liqueur on hand, substitute with an equal amount of fresh orange juice or a flavored extract such as orange or almond to maintain the citrusy depth.
Is there a gluten-free option for the pie dough?
Yes! You can use your favorite gluten-free pie crust mix or recipe. Just be mindful that gluten-free doughs can behave a little differently, so chill the dough well and handle it gently when braiding.
How far in advance can I prepare this pie?
You can assemble the pie entirely a day before baking. Simply keep it covered in the refrigerator and bake just before serving to enjoy the freshest crust and filling contrast.
Can I make smaller individual pies with this recipe?
Definitely! This filling and dough can be divided to make beautiful mini pies or tarts. Adjust baking times accordingly, usually 20-25 minutes, and watch those individual braids shine just as beautifully.
Final Thoughts
Sharing this Braided Cranberry-Orange Pie Recipe with you feels like passing along a treasured secret. The combination of tart, sweet, and spiced flavors wrapped in a stunning braided crust makes this pie unforgettable and wonderfully approachable. Whether you’re an experienced baker or just venturing into pie-making, I can’t recommend this recipe enough—it’s a joyful celebration of flavor and creativity that will brighten any table.
Print
Braided Cranberry-Orange Pie Recipe
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Braided Cranberry-Orange Pie combines the tartness of fresh cranberries and juicy naval orange segments with aromatic spices and a flaky homemade crust. The pie features a stunning braided lattice top, adding an elegant, rustic touch perfect for holiday gatherings or seasonal desserts. The zesty citrus and hint of orange liqueur elevate the classic cranberry filling, while the buttery crust delivers a perfect balance of textures.
Ingredients
Filling
- 1 naval orange
- 1 (16-ounce) bag cranberries
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour, plus more for work surface
- 2 tablespoons orange liqueur
- 1/2 teaspoon ground cardamom
- Pinch kosher salt
- 1/2 teaspoon pure vanilla extract
Pie Dough and Topping
- 1 recipe Basic Pie Dough (enough for top and bottom crusts)
- 2 tablespoons unsalted butter, cut into pieces
- 1 large egg white, beaten
- 2 teaspoons sanding sugar
Instructions
- Prepare the Filling: Preheat the oven to 400°F with the rack in the lowest position and line a rimmed baking sheet with foil. Use a microplane grater to zest 2 teaspoons of the naval orange and transfer the zest to a bowl. Peel the orange, removing the pith, and segment it, adding the segments to the bowl. Add the cranberries, granulated sugar, flour, orange liqueur, ground cardamom, kosher salt, and vanilla extract, then stir everything together thoroughly to combine.
- Roll Out Bottom Dough: Lightly flour a work surface and roll out one disc of Basic Pie Dough into a 12-inch circle. Fit it into the bottom and up the sides of a 9-inch pie plate, ensuring even coverage.
- Assemble the Pie Filling: Pour the cranberry-orange filling into the prepared pie crust, spreading it evenly. Dot the filling with the 2 tablespoons of unsalted butter cut into small pieces to enrich the filling during baking.
- Create the Braided Top Crust: Roll out the second disc of Basic Pie Dough to a 12-inch circle on a lightly floured surface. Cut the dough into 24 strips about 1/2-inch wide. Starting from the far side of the circle, take 3 adjacent strips and braid them together carefully, pressing the ends to seal the braid. Repeat to braid the remaining strips. Arrange the braided strips over the cranberry filling, crimping the edges to securely seal the top crust to the bottom.
- Prepare for Baking: Brush the braided top crust with the beaten egg white to give it a shiny, golden finish. Sprinkle 2 teaspoons of sanding sugar evenly over the top for a sweet sparkle. Place the assembled pie on the prepared baking sheet.
- Bake the Pie: Bake the pie on the lowest rack in the preheated oven for 45 to 50 minutes until the crust is golden brown and the filling is bubbly. If the crust begins to brown too quickly, shield the edges with foil after 35 minutes to prevent burning.
- Cool the Pie: Remove the pie from the oven and transfer it to a wire rack. Let it cool completely before serving to allow the filling to set and flavors to meld.
Notes
- Use freshly made Basic Pie Dough for the best flaky crust.
- If orange liqueur is not available, you can substitute with orange juice, though the flavor may be less intense.
- To prevent soggy crust, ensure the bottom dough is firmly pressed into the pie plate and chilled before filling if desired.
- Baking on a foil-lined rimmed baking sheet helps catch any drips from the juicy cranberry filling.
- For a less sweet pie, reduce the granulated sugar by up to 1/4 cup according to taste.
