If you’re searching for a show-stopping dessert packed with both vibrant flavor and stunning good looks, the Braided Cranberry-Orange Pie is about to become your new favorite. This recipe layers bright cranberries and zesty orange in a buttery, golden crust and finishes with a dazzling braid on top — it’s the kind of pie that draws gasps even before the first bite. The sweet-tart filling and festive aroma make it ideal for holiday tables, but the flavors are so irresistible you’ll want to make it long after the season is over. Let’s dive in and create a Braided Cranberry-Orange Pie that’s as delicious as it is beautiful!
Ingredients You’ll Need
-
Pie Crust:
- 2 unbaked pie crusts (homemade or store-bought)
Filling:
- 3 cups fresh or frozen cranberries
- 1 cup granulated sugar
- 1/2 cup orange juice
- 1 tablespoon orange zest
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Additional:
- 1 egg (beaten, for egg wash)
- Coarse sugar for topping (optional)
How to Make Braided Cranberry-Orange Pie
Step 1: Make the Cranberry-Orange Filling
Start by combining cranberries, sugar, orange juice, orange zest, cornstarch, cinnamon, and nutmeg in a medium saucepan. Over medium heat, stir occasionally as the cranberries release their juice and the mixture thickens to a jammy consistency, which takes about 8–10 minutes. You’ll know it’s ready when the berries begin to burst and the aroma becomes irresistible. Remove from heat and let the filling cool just slightly, making it easier to handle when you assemble your pie.
Step 2: Prepare the Bottom Crust
Roll out one of the pie crusts and gently fit it into a 9-inch pie dish, smoothing it against the sides. Be careful not to stretch the dough, as this can cause shrinking during baking. Pour in your cooled cranberry-orange filling, spreading it evenly so every slice will be bursting with flavor.
Step 3: Braid the Top Crust
This is the signature feature that makes the Braided Cranberry-Orange Pie unforgettable. Roll out the second crust and slice it into thin strips using a knife or pastry cutter. Take three strips at a time and braid them together, repeating until you have enough braids to cover your pie in a lattice or any pattern you love. It’s a hands-on process, but one that’s surprisingly relaxing and so worth it for the final result!
Step 4: Assemble and Decorate
Lay your beautiful braids across the pie’s surface, either in an organized lattice or in your own creative arrangement. Trim the ends as needed and press or crimp the edges for a polished look. For extra flair, use leftover dough to cut out leaves or festive shapes and nestle them along the rim. Brush the braid and edges with beaten egg, then sprinkle with coarse sugar to add sparkle and crunch when baked.
Step 5: Bake to Golden Perfection
Slide the pie into a preheated 400°F (200°C) oven and bake for 35 to 40 minutes, until the crust is deeply golden and the filling bubbles gently. Keep an eye on the braids — if they brown too quickly, cover loosely with foil for the last few minutes. Let your pie cool completely before slicing to ensure clean, gorgeous slices packed with that bright, tangy filling.
How to Serve Braided Cranberry-Orange Pie
Garnishes
Dress up each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a classic touch. Fresh orange zest spirals or candied orange slices make striking, aromatic garnishes that nod to the pie’s zesty flavor. A sprinkle of powdered sugar over the braids also looks beautiful and adds an extra touch of sweetness.
Side Dishes
This pie is the perfect finale for a holiday spread, but pairs wonderfully with lighter sides, too. Consider serving alongside a crisp spinach salad or a tangy fruit compote to balance out the sweetness and refresh your palate. Coffee or a warm mug of spiced tea also harmonizes deliciously with the pie’s bright and cozy notes.
Creative Ways to Present
For gatherings, bake your Braided Cranberry-Orange Pie in mini tart pans for individual desserts — they’re adorable and eliminate the need for slicing. You can also weave extra-long braids for dramatic criss-cross designs or create decorative leaves and twists from spare dough to dot around the crust. A rustic wooden board or a vintage pie stand brings the whole scene together, making your pie the centerpiece of any dessert table.
Make Ahead and Storage
Storing Leftovers
Cover cooled slices or the whole pie with plastic wrap or aluminum foil and refrigerate. The taste and texture hold up beautifully for up to three days, making it easy to enjoy a wedge whenever the craving hits.
Freezing
If you’d like to make your Braided Cranberry-Orange Pie ahead, assemble and bake as directed, then let it cool completely. Wrap tightly in plastic and foil, and freeze for up to two months. Thaw overnight in the refrigerator before serving or reheating.
Reheating
To revive that just-baked crispness, warm slices in a 300°F (150°C) oven for about 10 minutes. If reheating a whole pie, cover loosely with foil and heat for 15 to 20 minutes. This refreshes the crust and livens up the filling without drying out the pie.
FAQs
Can I use frozen cranberries for Braided Cranberry-Orange Pie?
Yes, you can use frozen cranberries straight from the freezer. There’s no need to thaw them first; just toss them in the pot and proceed as directed. The filling may take a minute or two longer to heat, but you’ll get the same delicious results.
How do I keep my pie crust from getting soggy?
Letting the filling cool slightly before adding it to the crust does wonders to prevent sogginess. If you want extra insurance, sprinkle a thin layer of ground nuts or a bit of flour on the bottom crust before filling — this helps absorb any excess moisture.
Can I prepare the filling ahead of time?
Absolutely! The cranberry-orange filling can be made up to two days ahead and stored in the fridge. Just be sure to bring it to room temperature before assembling your pie for the best texture and even baking.
Do I have to braid the top crust?
The braid makes this Braided Cranberry-Orange Pie truly special, but if you’re short on time or feeling creative, you can opt for a classic lattice, simple strips, or even decorative dough shapes. The flavor will be just as magical.
What’s the best way to transport this pie?
Let your pie cool completely, then cover securely with foil or a pie carrier. If you’re traveling, place the pie on a rimmed baking sheet to catch any drips, and avoid stacking anything on top — the braids deserve their moment to shine!
Final Thoughts
If you’re looking for a memorable dessert that’s both a feast for the senses and a total crowd-pleaser, the Braided Cranberry-Orange Pie is the one to bake. Its balance of tart, sweet, and citrusy flavors — all wrapped up in a gorgeous, golden crust — make every effort worth it. Give it a try, and watch the smiles appear at your table!
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Braided Cranberry-Orange Pie Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful Braided Cranberry-Orange Pie that combines the tartness of cranberries with the citrusy zing of oranges, all encased in a beautifully braided pie crust. Perfect for holiday gatherings or a special dessert treat.
Ingredients
Pie Crust:
- 2 unbaked pie crusts (homemade or store-bought)
Filling:
- 3 cups fresh or frozen cranberries
- 1 cup granulated sugar
- 1/2 cup orange juice
- 1 tablespoon orange zest
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Additional:
- 1 egg (beaten, for egg wash)
- Coarse sugar for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the filling: In a saucepan, combine cranberries, sugar, orange juice, orange zest, cornstarch, cinnamon, and nutmeg. Cook until thickened.
- Assemble the pie: Roll out one pie crust into a pie dish. Add the filling. Create a lattice crust with the second pie crust.
- Bake: Brush with egg wash, sprinkle with sugar, and bake for 35-40 minutes until golden.
- Cool and serve: Allow the pie to cool before slicing.
Notes
- If using frozen cranberries, no need to thaw.
- For a decorative edge, use extra dough to create leaves or shapes along the rim.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28 g
- Sodium: 190 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 25 mg
