If you’re seeking an alternative to the classic Thanksgiving pumpkin pie, this cranberry orange pie is a bright, flavorful option. Tart cranberries meet sweet orange and warm spice, all encased in a flaky, golden crust. Serve it slightly cooled with a scoop of vanilla ice cream for a festive finish that guests will love.
With the holidays approaching, it’s tempting to stick with familiar desserts, but this pie brings a welcome twist to the table. It captures the familiar flavors of cranberry sauce—bright, tangy, and slightly sweet—transformed into a luscious pie filling with orange zest and spice. Even if you aren’t usually a cranberry fan, the balance of citrus and sugar in this recipe turns cranberries into a dessert showstopper.
How to make cranberry orange pie
First, prepare the filling. Pulse half of the cranberries in a food processor or blender until they are coarsely chopped so the filling has a mix of texture from both chopped and whole berries.
Combine the chopped and whole cranberries with orange juice and orange zest in a large bowl. In a separate bowl, whisk together the dry ingredients—sugar, flour, cornstarch, and cinnamon—then add them to the cranberries and stir until the fruit is evenly coated.
Second, fit one pie crust into a 9″ pie pan, trimming the edges and pricking the bottom a few times with a fork. Pour the cranberry mixture into the crust and dot the top with small cubes of butter. Cover with the second crust, seal the edges with a touch of water, and trim the excess dough.
Finally, brush the top crust with an egg wash and sprinkle with coarse sugar if desired. Bake until the crust is golden brown and the filling is bubbling. Allow the pie to cool completely so the filling sets before slicing. Serve with vanilla ice cream or whipped cream for a delightful contrast.
How to make the perfect pie
Here are practical tips to ensure a successful pie, whether it’s your first time or you’re polishing your technique.
- Keep your dough cold. Cold dough holds its structure in the oven, which helps the crust stay flaky and prevents it from collapsing as the filling cooks.
- Handle dough minimally. Overworking dough warms it and can make the crust tough. Light, quick handling preserves tenderness.
- Protect the edges while baking. The rim of the crust browns faster than the center. Shield it with a pie shield or loose strips of aluminum foil to avoid over-browning.
- Bake until the filling bubbles. The bubbling of the filling indicates it has reached a temperature where thickeners activate—important for fruit pies to set properly.
- Use an egg wash. Brushing the crust with a beaten egg yields an even, glossy golden finish.
- Storage: The pie is best eaten within two days when stored at room temperature.
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Recipe
Cranberry Orange Pie
5 from 6 reviews
This cranberry orange pie blends tart cranberries with bright orange and warm cinnamon in a flaky double crust. It’s a refreshing holiday dessert that pairs perfectly with vanilla ice cream.
- Author: The Simple, Sweet Life
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8
- Category: Dessert
- Cuisine: American
Ingredients
- 5 cups (about 15 oz) fresh cranberries
- ¼ cup orange juice
- 1½ tablespoons orange zest
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter, cubed
- 2 pie crusts, store-bought or homemade
- 1 egg (for egg wash)
- Optional: coarse sugar for garnish
Instructions
- Pulse half of the cranberries in a food processor or blender until coarsely chopped.
- In a large bowl, combine the chopped cranberries with the remaining whole cranberries, orange juice, and orange zest.
- In a separate bowl, whisk together the sugar, flour, cornstarch, and cinnamon.
- Stir the dry mixture into the cranberries until the fruit is well coated.
- Press one pie crust into a 9″ pie pan, trim the edges, and prick the bottom a few times with a fork.
- Pour the cranberry filling into the crust and dot with cubes of butter.
- Top with the second crust, seal the edges, and trim any excess dough.
- Brush the top crust with a beaten egg and sprinkle with coarse sugar if desired.
- Bake at 375°F for 45–50 minutes, until the crust is golden and the filling is bubbling.
- Allow the pie to cool completely so the filling sets before slicing and serving.
Notes
- Keep dough cold: Cold dough produces a flakier crust and helps the pie keep its shape during baking.
- Minimal handling: Overworking dough can make it tough, so handle it as little as possible.
- Protect the crust edge: Use foil or a pie shield to prevent the rim from over-browning.
- Check the filling: The filling should be bubbling to ensure it thickens properly.
- Egg wash: Brushing the crust with an egg gives a glossy, golden finish.
- Storage: Best eaten within 2 days when stored at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 354
- Sugar: 29.6 g
- Sodium: 233 mg
- Fat: 13.9 g
- Saturated Fat: 3.5 g
- Carbohydrates: 53.3 g
- Fiber: 3.2 g
- Protein: 2.5 g
- Cholesterol: 28 mg
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