If you’re searching for a pie that wows with stunning visuals and bursts of vibrant flavors, look no further than this Braided Cranberry-Orange Pie Recipe. The tart cranberries combined with bright orange segments and zest create a beautifully balanced filling that feels like a festive celebration in every bite. The golden-brown braided crust isn’t just pretty to look at—it pillows the filling with flaky, buttery goodness that draws everyone to the table. This pie is as delightful to bake as it is to savor, perfect for sharing warmth and joy during any gathering or cozy night in.
Ingredients You’ll Need
Cooking this Braided Cranberry-Orange Pie Recipe is a joyfully simple process once you gather your ingredients. Each one plays a vital role—from the fresh zing of orange zest to the delicate warmth of cardamom—building layers of flavor that make this pie truly unforgettable.
- 1 naval orange (zest and segments): The zest adds aromatic oils while the segments bring juicy bursts to the filling.
- 1 (16-ounce) bag cranberries: These tart gems give the pie its signature tang and vibrant red hue.
- 1 cup granulated sugar: Balances the tartness of the cranberries with just the right amount of sweetness.
- 2 tablespoons all-purpose flour, plus more for the work surface: Helps thicken the filling and prevents soggy crust.
- 2 tablespoons orange liqueur: Adds a subtle fruity depth and warmth to the filling.
- 1/2 teaspoon ground cardamom: Infuses a warming spice note that elevates the flavor profile beautifully.
- Pinch of kosher salt: Enhances all the flavors and balances sweetness perfectly.
- 1/2 teaspoon pure vanilla extract: Brings a mellow sweetness that rounds out the citrus and spice.
- 1 recipe Basic Pie Dough (enough for a double crust): Provides the buttery, flaky base and stunning braided top crust.
- 2 tablespoons unsalted butter, cut into pieces: Dotting the filling before baking adds richness and a silky finish.
- 1 large egg white, beaten: Used to brush the crust, giving it that beautiful glossy shine.
- 2 teaspoons sanding sugar: Sprinkled on top, it adds sparkle and a pleasant crunchy texture.
How to Make Braided Cranberry-Orange Pie Recipe
Step 1: Prepare the Filling
Start by zesting your naval orange, then carefully peel and segment it, removing any seeds. In a large mixing bowl, toss together the cranberries, orange zest, and orange segments. Add the sugar, flour, orange liqueur, ground cardamom, salt, and vanilla extract, stirring until every berry is coated in this fragrant mixture. The flour will help thicken the filling as it bakes, while the liqueur adds an extra layer of warmth and citrus intensity.
Step 2: Roll Out the Dough
On a lightly floured surface, roll out half of your basic pie dough to fit a 9-inch pie dish. Transfer it gently into the dish, smoothing it out without stretching, which can cause shrinkage during baking. Let the edges hang over slightly to form your border later.
Step 3: Add the Filling and Butter
Pour the prepared cranberry-orange filling into the pie shell, spreading it evenly. Dot with pieces of unsalted butter to create a rich, glossy finish as the pie bakes. This buttery touch will enhance the texture and add a luscious richness to every mouthful.
Step 4: Create and Place the Braided Crust
Roll out the second half of the pie dough and cut it into three even strips. Braid the strips carefully to form a beautiful lattice-like crust topper. Place the braid gently over the filling, pressing the ends into the bottom crust’s edge. This technique not only looks stunning but also lets steam escape, keeping the filling perfectly cooked.
Step 5: Finish and Bake
Brush the whole braid with beaten egg white to give it a glossy finish and sprinkle with sanding sugar for sparkle and crunch. Trim and crimp the edges of the bottom crust to seal your masterpiece. Bake in a preheated oven at 375°F for about 50 minutes or until the crust is golden and the filling is bubbly. Let it cool before slicing to ensure perfect serving.
How to Serve Braided Cranberry-Orange Pie Recipe
Garnishes
A sprinkle of powdered sugar dusted lightly over the cooled pie adds a touch of elegance. For an extra festive feel, garnish with fresh orange slices or a few whole cranberries nestled beside each slice. A dollop of lightly whipped cream or a scoop of vanilla ice cream complements the tangy-sweet flavors beautifully.
Side Dishes
This pie pairs wonderfully with simple, creamy side dishes like vanilla bean ice cream or a smooth mascarpone cream. For a brunch twist, offer alongside warm coffee or a cinnamon-infused tea to bring out the pie’s spicy orange and cardamom notes.
Creative Ways to Present
Serve slices on rustic wooden boards for a charming country-style look or use colorful dessert plates to brighten the table. For gatherings, consider presenting small individual pies with their own braided crusts, making each guest feel special and adding a playful touch to the presentation.
Make Ahead and Storage
Storing Leftovers
After enjoying your Braided Cranberry-Orange Pie Recipe, any leftovers should be stored in an airtight container in the refrigerator. This pie keeps well for up to three days, and the flavors tend to deepen overnight, making each bite even more delightful.
Freezing
If you want to make this pie ahead of time, you can freeze it either before or after baking. Wrap it tightly in plastic wrap and aluminum foil to protect against freezer burn. It will keep for up to two months. Thaw overnight in the refrigerator before reheating or serving cold.
Reheating
To enjoy the pie warm, reheat slices in a preheated 350°F oven for about 10-15 minutes. This will revive the flaky crust and soften the filling just enough, bringing back that fresh-from-the-oven magic.
FAQs
Can I use frozen cranberries instead of fresh?
Yes! Frozen cranberries work just as well and are a convenient choice when fresh cranberries are out of season. Just make sure to thaw and drain them well to avoid excess liquid in your filling.
Is the orange liqueur necessary?
The orange liqueur adds a subtle depth and enhances the citrus flavor, but if you prefer to avoid alcohol, you can substitute it with fresh orange juice or a splash of vanilla extract for a non-alcoholic variation.
Can I prepare the dough ahead of time?
Absolutely, the basic pie dough can be made a day in advance and kept refrigerated. This makes the whole pie assembly smoother and helps the dough rest for better texture.
How do I prevent the crust edges from burning?
To avoid over-browned edges, cover them with aluminum foil or a pie shield halfway through baking. This keeps the crust perfectly golden without darkening too much.
What if my filling is too runny after baking?
Ensure you use enough flour or a thickener in the filling, as per the recipe. Also, allowing the pie to cool completely before slicing helps the filling set properly, reducing any runniness.
Final Thoughts
This Braided Cranberry-Orange Pie Recipe is one of those show-stopping desserts that feel like a warm hug from the inside out. Its vibrant colors, aromatic spices, and flaky braided crust come together beautifully, making it a true favorite worth sharing. Give it a try, and I promise it will become a beloved tradition at your table as well.
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Braided Cranberry-Orange Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Braided Cranberry-Orange Pie beautifully combines the tartness of fresh cranberries with the bright, aromatic flavors of orange zest and segments, enhanced by a hint of cardamom and orange liqueur. Wrapped in a golden, flaky double crust with an elegant braided edge and topped with sparkling sanding sugar, this festive pie offers a perfect balance of sweet and tangy, ideal for holiday celebrations or any special occasion.
Ingredients
Filling
- 1 naval 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 & Topping
- 1 recipe Basic Pie Dough (enough for a double crust)
- 2 tablespoons unsalted butter, cut into pieces
- 1 large egg white, beaten
- 2 teaspoons sanding sugar
Instructions
- Prepare the Filling: Zest the naval orange and then segment it, removing any seeds and membranes. In a large mixing bowl, combine the cranberries, orange zest, orange segments, granulated sugar, 2 tablespoons all-purpose flour, orange liqueur, ground cardamom, kosher salt, and vanilla extract. Toss everything together until the cranberries are evenly coated, creating a flavorful, slightly thickened filling.
- Roll Out the Dough: On a lightly floured surface, roll out the basic pie dough into two rounds: one slightly larger for the bottom crust and one smaller for the top crust. Transfer the larger dough round into a 9-inch pie dish, gently pressing it to fit without stretching. Trim any excess dough from the edges.
- Add the Filling and Butter: Pour the cranberry-orange filling into the prepared pie crust, spreading it evenly. Dot the filling with the cut pieces of unsalted butter to enhance richness and create a luscious texture.
- Create the Braided Top Crust: Roll out the smaller dough round and cut it into strips about 1-inch wide. Braid three strips together to form a braided crust edge or use the braid to create a decorative lattice or border on top of the pie. Place the braid or assembled top crust gently over the filling.
- Apply Egg Wash and Sugar: Brush the braided dough generously with the beaten egg white to achieve a glossy, golden finish once baked. Sprinkle 2 teaspoons of sanding sugar over the egg wash for sparkle and a slight crunch.
- Bake the Pie: Preheat the oven to 375°F (190°C). Place the pie on the middle rack and bake for approximately 50 minutes, or until the crust is golden brown and the filling is bubbling. If the crust edges brown too quickly, cover them with foil to prevent burning.
- Cool and Serve: Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours. This cooling time helps the filling to set, ensuring clean slices when served. Enjoy your beautiful braided cranberry-orange pie either warm or at room temperature.
Notes
- For a more robust orange flavor, consider adding a teaspoon of orange zest to the dough itself.
- If you don’t have orange liqueur, substitute it with orange juice or omit it completely for a non-alcoholic version.
- Ensure the dough is thoroughly chilled before rolling to prevent shrinking during baking.
- Freezing the pie dough strips before braiding can make handling easier and preserve their shape during baking.
- Use sanding sugar for a decorative sparkle that won’t melt in the oven like regular granulated sugar.
