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Cranberry Orange Pie Recipe

Cranberry Orange Pie Recipe

Learn how to make the best homemade Cranberry Orange Pie with this easy baking recipe. The perfect balance of tart cranberries and sweet orange zest in a buttery, flaky crust makes this a holiday favorite. The secret to the bright flavor is fresh orange juice and a touch of cinnamon for warmth.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
An overhead shot of a golden-brown Cranberry Orange Pie with a beautifully crimped lattice top, revealing glimpses of the ruby-red filling bubbling through the gaps. Soft natural light highlights the sugar-dusted crust and creates gentle shadows that emphasize the pie's texture. The pie sits on a vintage white ceramic stand against a rustic wooden table, with fresh cranberries, orange slices, and a sprig of mint scattered artfully around the base. A slice has been removed, showcasing the perfectly set filling with whole cranberries suspended in a glistening, orange-infused gel. Steam rises gently from the warm slice, while a small pitcher of vanilla cream waits nearby.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">60ml ice-cold water</li><li class="ingredients-single-item">1 tablespoon granulated sugar</li><li class="ingredients-single-item">1 teaspoon salt</li><li class="ingredients-single-item">1 tablespoon orange zest</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g fresh cranberries (or frozen, thawed and drained)</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">100g light brown sugar</li><li class="ingredients-single-item">60ml fresh orange juice (from about 2 medium oranges)</li><li class="ingredients-single-item">2 tablespoons orange zest</li><li class="ingredients-single-item">3 tablespoons cornstarch</li><li class="ingredients-single-item">1/4 teaspoon ground cinnamon</li><li class="ingredients-single-item">1/4 teaspoon salt</li><li class="ingredients-single-item">For the egg wash:</li><li class="ingredients-single-item">1 egg</li><li class="ingredients-single-item">1 tablespoon milk</li><li class="ingredients-single-item">2 tablespoons demerara sugar (or coarse sugar) for sprinkling</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry cutter or food processor</li><li class="equipment-single-item">Pastry wheel or sharp knife (for lattice)</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your pie crust. In a large bowl, whisk together flour, granulated sugar, salt, and orange zest. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. The cold butter pieces will create steam pockets during baking, resulting in a flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Drizzle the ice-cold water over the mixture, one tablespoon at a time, gently stirring with a fork until the dough just begins to come together. Be careful not to overmix or add too much water, as this will make your crust tough rather than flaky. The dough should hold together when squeezed but still appear somewhat crumbly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two equal portions and shape each into a disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. This resting period allows the gluten to relax and the butter to firm up, which is crucial for a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. In a medium saucepan, combine cranberries, both sugars, orange juice, and orange zest. Cook over medium heat until cranberries begin to burst and release their juices, about 5-7 minutes. The mixture will start to bubble and thicken slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a small bowl, whisk cornstarch with 2 tablespoons cold water until smooth, then stir this slurry into the hot cranberry mixture. Continue cooking for another 2-3 minutes until the filling becomes glossy and thickened. The cornstarch needs to reach boiling point to properly activate its thickening properties. Remove from heat and stir in cinnamon and salt. Set aside to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 200°C (400°F) and place a baking sheet on the middle rack to heat up. This will help the bottom crust cook properly and prevent sogginess.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove one disk of dough from the refrigerator and let it sit at room temperature for 5-10 minutes to slightly soften. On a lightly floured surface, roll the dough into a circle about 30cm (12 inches) in diameter and about 3mm (1/8 inch) thick. Gently transfer to your pie dish by rolling the dough around your rolling pin and unrolling over the dish. Press gently into the bottom and sides, leaving a slight overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the cooled cranberry filling into the pie crust, spreading it evenly. If the filling is still warm, it will begin to melt the butter in your crust, compromising its flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Roll out the second disk of dough to the same thickness. For a traditional lattice top, cut the dough into 2.5cm (1-inch) strips. Arrange half the strips across the pie in one direction, then weave the remaining strips perpendicular to create a lattice pattern. Alternatively, you can simply lay the second crust over the filling and cut a few slits for steam to escape.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Trim excess dough from the edges and pinch or crimp the top and bottom crusts together to seal. This prevents the filling from bubbling out during baking and creates an attractive edge.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Whisk together the egg and milk to create an egg wash. Brush this over the top crust and sprinkle generously with demerara sugar. The egg wash will give your crust a beautiful golden shine, while the sugar adds a delightful crunch and sparkle.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Place the pie on the preheated baking sheet and bake for 20 minutes at 200°C (400°F), then reduce the temperature to 180°C (350°F) and continue baking for 35-40 minutes more, until the crust is deeply golden and the filling is bubbling through the lattice. If the edges begin browning too quickly, cover them loosely with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. This cooling period is critical as it allows the filling to set properly. If you cut into the pie while it's still warm, the filling will be runny rather than perfectly sliceable.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Serve at room temperature or slightly warm with a scoop of vanilla ice cream or a dollop of lightly whipped cream. The pie can be stored, loosely covered, at room temperature for up to 2 days or refrigerated for up to 5 days.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Cranberry Orange Pie?

This pie combines fresh cranberries, orange juice, orange zest, and spices in a homemade butter crust. You'll need flour, butter, sugar, cornstarch for thickening, and cinnamon for warmth, plus an egg wash to achieve that golden-brown finish.

How to cook Cranberry Orange Pie at home?

Learn how to cook Cranberry Orange Pie by first making a flaky butter crust with orange zest, then preparing a filling where cranberries are cooked with orange juice until they burst. Assemble with a lattice top, brush with egg wash, and bake at 200°C for 20 minutes before reducing to 180°C for another 35-40 minutes until golden and bubbling.

Can I use frozen cranberries instead of fresh ones for this pie?

Yes, frozen cranberries work perfectly in this recipe! Simply thaw them completely and drain any excess liquid before using. Frozen cranberries often maintain their shape and tartness well, making them a convenient alternative when fresh cranberries aren't in season.

Why does my cranberry pie filling turn runny after baking?

A runny filling usually means the cornstarch wasn't fully activated or the pie wasn't cooled completely before slicing. Ensure you bring the filling to a simmer when adding cornstarch, and allow at least 3 hours of cooling time for the filling to properly set.

What's the secret to achieving a perfectly flaky pie crust with this recipe?

The secrets to a flaky crust are using very cold butter, handling the dough minimally, and proper chilling. The cold butter creates steam pockets when baking, while resting the dough allows gluten to relax. Don't skip the chilling steps, and work quickly to prevent the butter from warming.

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If you cut into the pie while it's still warm, the filling will be runny rather than perfectly sliceable." }, { "@type": "HowToStep", "name": "Serve", "text": "Serve at room temperature or slightly warm with a scoop of vanilla ice cream or a dollop of lightly whipped cream. The pie can be stored, loosely covered, at room temperature for up to 2 days or refrigerated for up to 5 days." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sophia Martinez", "datePublished": "2024-04-10", "reviewBody": "Best holiday pie I've ever made! The orange zest adds the perfect brightness to complement the tart cranberries. My family couldn't get enough and asked me to make it again for Christmas dinner.", "name": "Holiday Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-04-12", "reviewBody": "Perfect balance of tart and sweet! I was worried it might be too sour with all those cranberries, but the orange and brown sugar created the most wonderful flavor. The crust was flaky and buttery just as promised.", "name": "Perfectly Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Astrid Nielsen", "datePublished": "2024-04-15", "reviewBody": "Guests demanded the recipe immediately! I served this at Thanksgiving and it was the star of the dessert table. Everyone loved the vibrant color and the way the orange complemented the cranberries. Will definitely be making this again.", "name": "Crowd Pleaser", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Miguel Rodriguez", "datePublished": "2024-04-17", "reviewBody": "The orange zest makes this pie special! I've made cranberry pies before but adding the orange zest to both the crust and filling took it to another level. The filling set perfectly and sliced beautifully after the full cooling time.", "name": "Citrus Magic", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-04-19", "reviewBody": "Better than my grandmother's recipe! And that's saying something because her pies were legendary in our family. The lattice instructions were easy to follow and looked so professional. My first attempt at a lattice top was a success!", "name": "New Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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