Description
This Braided Cranberry-Orange Pie combines the tartness of cranberries with the bright, citrusy flavor of orange, all wrapped in a beautifully braided crust. It’s an elegant and delicious dessert that’s perfect for holiday gatherings, evoking the charm of New England traditions.
Ingredients
Scale
- 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
- 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:
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. - 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. - Create the Braided Top Crust:
Roll out the second disc of dough into a 12-inch circle. Cut 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. - 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. - Cool and Serve:
Transfer the pie to a wire rack and allow it to cool completely before serving.
Notes
- Make-Ahead: You can prepare the pie dough and the cranberry mixture a day ahead of time. Store the dough in the fridge and the cranberry mixture in an airtight container until ready to assemble the pie.
- Serving Suggestions: Serve this pie with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
- Pie Crust Variations: If you’re short on time, store-bought pie dough can be used for the bottom and braided crust.
- Freezing: This pie can be frozen before baking. Simply wrap it tightly in plastic wrap and foil, then bake directly from frozen, adding extra time as needed.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of the pie)
- Calories: 280 kcal
- Sugar: 30g
- Sodium: 50 mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0 g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg