Braided Cranberry-Orange Pie

Introduction

I first stumbled upon this Braided Cranberry-Orange Pie while looking for a festive dessert to serve at a family gathering. The combination of tart cranberries, sweet orange zest, and the delicate spiciness of cardamom immediately drew me in. Not only does it taste amazing, but it’s also a showstopper in terms of presentation. The braided crust adds such an elegant touch, transforming a classic pie into something truly special. The first time I served it, my family couldn’t stop raving about how flavorful and beautiful it looked on the dessert table. It became an instant hit, and now it’s a go-to recipe for any holiday celebration or special occasion.

Why You’ll Love Braided Cranberry-Orange Pie

This Braided Cranberry-Orange Pie is a beautiful and flavorful twist on a traditional fruit pie. Here’s why you’ll love it:

• Unique Flavor Profile: The combination of sweet and tart flavors from cranberries and orange, with the warmth of cardamom, creates a deliciously complex pie that’s perfect for the holiday season.
• Elegant Braided Crust: The braided crust is not only visually stunning but also adds a satisfying texture that complements the soft filling. It’s an impressive touch that’s easier to make than it looks!
• Perfect for Special Occasions: This pie is a perfect fit for any holiday, from Thanksgiving to Christmas, and even New Year’s. It’s a crowd-pleaser that’s sure to wow your guests.
• Versatile: While cranberry and orange are perfect for fall and winter, the flavor combination works year-round, making this pie a wonderful dessert for any season.
• Easy to Make: Despite its sophisticated look, the recipe comes together in simple steps, making it accessible even for beginner bakers.

Ingredients

• 1 naval orange (zest and segments)
• 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 of kosher salt
• 1/2 teaspoon pure vanilla extract
• 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

1. Prepare the Filling:
   • Preheat the oven to 400°F. Place the oven rack in the lowest position and line a rimmed baking sheet with foil.
   • Zest the orange using a microplane to obtain 2 teaspoons of zest. Add the zest to a bowl.
   • Peel and remove the pith from the orange, then cut out the segments and add them to the bowl.
   • Stir in cranberries, granulated sugar, flour, orange liqueur, cardamom, salt, and vanilla. Mix well to combine.
2. Prepare the Bottom Crust:
   • Roll out one disc of pie dough on a lightly floured surface to a 12-inch circle.
   • Fit the dough into the bottom and up the sides of a 9-inch pie plate.
   • Add the cranberry mixture to the pie shell and dot the filling with butter.
3. Create the Braided Top Crust:
   • Roll out the second disc of dough into a 12-inch circle. Cut it into 24 (1/2-inch-wide) strips.
   • Braid three adjacent strips together, sealing the ends. Repeat with the remaining strips.
   • Place the braided strips over the pie, arranging them in a decorative pattern, and crimp the edges to seal.
4. Finish and Bake:
   • Brush the braided crust with beaten egg white and sprinkle with sanding sugar.
   • Place the pie on the prepared baking sheet and bake for 45–50 minutes, until the crust is golden brown and the filling is bubbly. Shield the edges with foil after 35 minutes if they brown too quickly.
5. Cool and Serve:
   • Transfer the pie to a wire rack and allow it to cool completely before serving.

Nutrition Facts

• Servings: 8
• Calories per serving: 350
• Sugar: 40g
• Sodium: 50mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 53g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 25mg

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 30 minutes (including cooling time)
• Yield: 8 servings

How to Serve

• Holiday Dessert: Serve this pie as the centerpiece of your holiday dessert table. It’s perfect for Thanksgiving, Christmas, or New Year’s.
• With Whipped Cream: Top with a dollop of freshly whipped cream for a rich and creamy contrast to the tart filling.
• As a Gift: This pie makes a wonderful gift for friends and family. Wrap it up in festive packaging for a delicious, homemade present.
• With Ice Cream: Pair the pie with vanilla ice cream for a classic, indulgent treat.
• Serve at Room Temperature: This pie tastes best at room temperature, allowing the filling to set properly while keeping the crust crisp.

Additional Tips

1. Roll the Dough Thin: When rolling out the pie dough, aim for an even thickness, about 1/8 inch, for the best texture.
2. Chill the Dough: Chilling the pie dough for 30 minutes before rolling it out helps prevent shrinkage during baking.
3. Use Fresh Cranberries: While you can use frozen cranberries, fresh ones provide the best flavor and texture in this pie.
4. Braiding the Crust: If you’re new to braiding dough, don’t worry—just make sure the strips are evenly spaced and the ends are sealed well. The braids don’t need to be perfect, as the final pie will look stunning regardless.
5. Adjust Sweetness: Depending on your preference, you can reduce the amount of sugar in the filling to suit your taste, especially if you prefer a more tart pie.

FAQ Section

1. Can I use frozen cranberries? Yes, frozen cranberries can be used, though fresh cranberries offer a better texture and flavor.
2. Can I make the dough ahead of time? Yes, you can make the dough a day or two ahead of time. Just wrap it tightly in plastic wrap and refrigerate.
3. How do I know when the pie is done? The pie is done when the crust is golden brown and the filling is bubbly. You may also check the internal temperature of the filling, which should reach 175°F.
4. Can I make the braided crust in advance? Yes, you can braid the dough ahead of time and refrigerate it for up to 24 hours before assembling the pie.
5. What can I substitute for orange liqueur? You can substitute orange liqueur with orange juice or a splash of orange extract.
6. How do I store leftover pie? Store leftover pie in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
7. Can I freeze this pie? Yes, you can freeze the pie before baking. Bake it from frozen, adding a few extra minutes to the baking time.
8. What can I use for the sanding sugar? If you don’t have sanding sugar, you can use regular granulated sugar, though sanding sugar provides a sparkly, decorative finish.
9. Can I use a different spice instead of cardamom? Yes, you can substitute ground cinnamon or nutmeg if you don’t have cardamom.
10. What should I serve with the pie? Whipped cream, vanilla ice cream, or a scoop of cinnamon ice cream all pair wonderfully with this pie.

Conclusion

The Braided Cranberry-Orange Pie is a truly stunning dessert that’s perfect for the holiday season or any special occasion. With its combination of vibrant flavors, warm spices, and elegant presentation, it’s sure to be a crowd-pleaser. Whether you’re serving it at a family gathering or gifting it to a friend, this pie will add a touch of festive charm and a burst of flavor to your table. Enjoy the process of making it, and savor the delicious result!

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