The braided cranberry – orange pie is a true masterpiece that combines the tartness of cranberries, the brightness of oranges, and the beauty of a braided pastry crust. This pie is not only a delicious treat but also a stunning centerpiece for any holiday table or special occasion.

Preparing the Cranberry Filling

To start, we’ll make the cranberry filling. In a medium – sized saucepan, combine 4 cups of fresh cranberries. These little red jewels are the star of our filling, bringing their unique tart flavor. Add 1 cup of granulated sugar, which will help balance the tartness. Zest the rind of one large orange directly into the saucepan. The orange zest adds a burst of citrusy aroma and flavor. Then, squeeze the juice of the same orange into the pan, which should give you about 1/2 cup of juice.

Place the saucepan over medium – high heat and bring the mixture to a boil. Stir the cranberries frequently as they cook. As they heat up, you’ll notice the cranberries start to pop and release their juices. After about 5 – 7 minutes of boiling, the mixture will thicken slightly. At this point, reduce the heat to low and let it simmer for another 2 – 3 minutes. The filling should have a jam – like consistency. Remove the saucepan from the heat and set aside to cool.

Making the Orange – Infused Pastry Dough

For the pastry dough, in a large mixing bowl, combine 2 1/2 cups of all – purpose flour, 1 teaspoon of salt, and 1 teaspoon of sugar. These dry ingredients form the base of our dough. Cut 1 cup of cold unsalted butter into small pieces and add them to the dry mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

In a separate small bowl, whisk together 1 large egg and 1/4 cup of ice – cold water. Gradually add this egg – water mixture to the flour – butter mixture. Stir with a fork until the dough starts to come together. You may need to add a little more water if the dough seems too dry. Once the dough forms a ball, divide it into two pieces. One piece should be slightly larger than the other. Wrap each piece in plastic wrap and refrigerate for at least 30 minutes. This chilling time allows the gluten in the dough to relax and makes it easier to roll out.

Assembling the Pie

Preheat your oven to 375°F (190°C). Take the larger piece of dough and roll it out on a lightly floured surface into a circle large enough to fit your pie dish with some overhang. Transfer the dough to a 9 – inch pie dish and gently press it into the bottom and up the sides. Trim any excess dough. Pour the cooled cranberry – orange filling into the pie crust.

Roll out the smaller piece of dough into a rectangle. Using a sharp knife or a pizza cutter, cut the dough into long, thin strips. You’ll need about 8 – 10 strips. Now comes the fun part – braiding the strips over the filling. Start by laying half of the strips across the top of the pie in one direction. Then, take the remaining strips and lay them across the first set in the opposite direction, weaving them in and out to create a braided pattern. Trim the ends of the strips and tuck them under the edge of the bottom crust.

Baking the Pie

Brush the braided top of the pie with an egg wash made from a beaten egg and a tablespoon of water. This will give the pie a beautiful golden – brown sheen when it bakes. Place the pie in the preheated oven and bake for about 35 – 40 minutes. Keep an eye on the pie as the last thing you want is for the crust to burn. The pie is done when the crust is golden brown and the filling is bubbling slightly.

Serving and Enjoying

Once the braided cranberry – orange pie is out of the oven, let it cool on a wire rack for at least 30 minutes. This allows the filling to set. Serve the pie warm or at room temperature. You can garnish it with a sprinkle of powdered sugar or a few fresh cranberries for an extra touch of elegance. When you cut into the pie, the combination of the tangy cranberry – orange filling and the flaky, buttery crust will be a delight for your taste buds. It’s a pie that will surely impress your guests and become a favorite in your holiday baking repertoire.