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
Scale
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.
