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Cranberry Orange Pie

close up of a slice of pie with a scoop of ice cream on top. Bowl of cranberries and pie in the background.

If you’re looking for an alternative to the traditional Thanksgiving pumpkin pie, look no further! This cranberry orange pie combines tangy cranberries with a sweet, spiced orange twist. Wrapped in a crisp pie crust and served with a scoop of ice cream, this dessert is sure to be a new favorite!

  • Author: The Simple, Sweet Life
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Cuisine: American

Ingredients

Scale
  • 5 cups (about 15 oz) fresh cranberries
  • 1/4 cup orange juice
  • 1 1/2 tbsp orange zest
  • 1 cup sugar
  • 3 tbsp all purpose flour
  • 3 tbsp cornstarch
  • 1 tsp cinnamon
  • 2 tbsp unsalted butter, cubed
  • 2 pie crusts, store bought or homemade
  • 1 egg
  • Optional: coarse sugar to garnish

Instructions

  1. Put half of your cranberries in a food processor or blender and pulse a few times until coarsely chopped.
  2. In a large bowl, combine the cranberries, orange juice and orange zest.
  3. In a medium size bowl, stir together the dry ingredients (sugar, flour, cornstarch and cinnamon).
  4. Add the dry ingredients to the large bowl with the cranberries and stir until well coated.
  5. Press one of your pie crusts into a 9″ pie pan and trim so that the dough no longer hangs over the edges. Prick the bottom a few times with a fork.
  6. Pour the cranberry filling into the pie pan. Place your cubes of butter on top of the filling.
  7. Cover the filling with the second crust, seal with a little water and trim so it no longer hangs over the edges.
  8. Brush the top of the crust with an egg wash and sprinkle with coarse sugar.
  9. Bake at 375F for 45-50 minutes, or until golden brown and the filling is bubbling.
  10. Allow to cool completely before serving.

Notes

  • Keep your pie dough cold. Because pie dough is mostly butter and flour, you’ll want to keep it cold at every step of the process. And a pie with cold dough when it enters the oven is less likely to sink down as it bakes and produces a flakier crust.
  • Handle the dough as little as possible. This goes back to the notion of keeping your dough cold but also because pie dough can get tough if it’s handled to much.
  • Use aluminum foil or a “pie shield” to protect your crust while baking. The outer edge of the crust tends to brown faster than the center of your pie. You can keep the edges from getting too dark by loosely folding strips of aluminum foil around the outer edge or by using a pie shield.
  • Make sure your filling is bubbling. While we often look to the crust as an indication of doneness, we also want to make sure the filling is boiling. Fruit pies, in particular, need to boil in order to thicken properly.
  • Brush your crust with an egg wash. Beating an egg and brushing it on the crust of your pie will help you get that perfect golden brown color with just a hint of shine.
  • Shelf life: this pie will keep for approximately 2 days at room temperature.

Nutrition

Keywords: cranberry pie, thanksgiving pie, how to make pie