Cranberry Orange Pie Recipe: A Tangy Twist on a Classic Dessert

Savor the delightful harmony of tart cranberries and zesty orange zest in every luscious bite of our Cranberry Orange Pie.

Author -Shrilatha

Print Pin Recipe

Servings servings

Course Dessert

Cuisine American, Britain Cuisine, World Cuisine

Prep Time 15

Cook/Bake Time 45

Equipment you will need

9-inch pie dish

Rolling Pin

mixing bowls

whisk

Saucepan

pastry brush

Makes: 9inch round

Ingredients

Makes: 9inch round

For the Pie Crust ( optional, skip if using store bought )

1¼ cups all purpose flour
¼ teaspoon salt
½ cup unsalted butter (cold and cubed)
3-4 tablespoon water (ice cold)

1 ½ cups cranberries (fresh or frozen)
1 cup granulated sugar
Zest of 1 orange (zest)
2 tablespoons orange juice
1 tablespoon cornstarch
¼ teaspoon salt
1 tablespoon unsalted butter (melted)

Other Ingredients

1 store bought pie crust (if not making a homemade one)
Whipped cream or vanilla ice cream (optional, for serving)

Instructions

Make the Pie Crust Dough(optional step or skip if using store bough pie dough

Step 1: Prepare Your Ingredients
Step 2: Mix the Flour and Salt. In a mixing bowl, combine the all-purpose flour and salt.
Step 3: Cut in the Butter. Add the cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
Step 4: Add Ice Water. Gradually add ice water, one tablespoon at a time, and mix with a fork or your hands just until the dough begins to come together. Be cautious not to overmix. You may not need all the water; stop when the dough holds together when squeezed.
Step 5: Form the Dough5 Turn the dough out onto a clean, lightly floured surface. Gently knead it a few times to bring it together into a smooth ball. Be careful not to overwork the dough.
Step 6: Chill the Dough. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough relaxes the gluten and makes it easier to roll out.

Prepare the Pie Crust

Preheat your oven to 375°F (190°C).
Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess dough hanging over the edges and crimp the edges decoratively.

Prepare the Cranberry Orange Filling

In a saucepan over medium heat, combine the cranberries, sugar, orange zest, orange juice, cornstarch, and salt. Stir well and bring the mixture to a simmer.

Cook the Filling

Reduce the heat to low and let the cranberry mixture simmer for about 5-7 minutes, or until the cranberries have softened, and the filling has thickened. Stir occasionally.

Assemble the Pie

Pour the cranberry orange filling into the prepared pie crust, spreading it out evenly. Drizzle the melted butter over the top.

Bake the Pie

Place the pie in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.

Cool and Serve

Remove the pie from the oven and let it cool to room temperature on a wire rack. This will allow the filling to set.
Once cooled, you can refrigerate the pie for a few hours or overnight to enhance the flavors.
Serve slices of Cranberry Orange Pie with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Ingredients:
Instructions:
Step 1: Prepare Your Ingredients
Step 2: Mix the Flour and Salt. In a mixing bowl, combine the all-purpose flour and salt.
Step 3: Cut in the Butter3. Add the cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
Step 4: Add Ice Water4. Gradually add ice water, one tablespoon at a time, and mix with a fork or your hands just until the dough begins to come together. Be cautious not to overmix. You may not need all the water; stop when the dough holds together when squeezed.
Step 5: Form the Dough5. Turn the dough out onto a clean, lightly floured surface. Gently knead it a few times to bring it together into a smooth ball. Be careful not to overwork the dough.
Step 6: Chill the Dough6. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough relaxes the gluten and makes it easier to roll out.
1 ¼ cups all-purpose flour½ teaspoon salt½ cup (1 stick) unsalted butter, cold and cubed3-4 tablespoons ice waterCube the cold butter and place it in the freezer for about 15 minutes before using. This ensures a flakier crust.

Notes

Fresh Cranberries: Using fresh cranberries ensures a vibrant and flavorful filling. You can find them in the produce section of your local grocery store during the fall and winter seasons.
Citrus Zest: The orange zest adds a delightful citrusy note to the pie, enhancing the overall taste. Be sure to use a microplane zester to get the zest without the bitter white pith.
Cornstarch Thickener: Cornstarch is used to thicken the cranberry orange filling, creating a luscious texture that holds together beautifully when sliced.
Chill the Dough: Refrigerating the pie crust dough before rolling it out helps to prevent it from becoming too soft and ensures a flaky crust.
Serve Warm or Cold: This pie can be enjoyed warm or cold, making it a versatile dessert for any occasion.
Garnish Options: For an extra touch of elegance, consider garnishing the pie with a dusting of powdered sugar or a few fresh cranberries on top.
Make-Ahead: You can prepare the pie crust and the cranberry orange filling ahead of time and store them separately. Assemble the pie just before baking for the freshest results.
Serving Suggestions: Serve each slice of pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat.

https://bakewithsweetspot.com/orange-cranberry-pie/

Nutrition

Serving: 1 servingCalories: 300 kcalCarbohydrates: 44 gProtein: 2 gFat: 13 gSaturated Fat: 8 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 3 gTrans Fat: 1 gCholesterol: 35 mgFiber: 1 gSugar: 27 gIron: 1 mg

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