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

Scale

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

Cook Mode Prevent your screen from going dark

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.