Cranberry Orange Pie

When it comes to Thanksgiving dinner, it can be hard to break away from the traditional menu. From the appetizers, to the sides, to the entrees and dessert, all encompass a meal that we look forward to every November. But what if we dared to do something different this year? Here is a dessert that will rattle your thanksgiving menu just a little bit, and for the better. It combines the tartness of an old classic, cranberries, with the sweet and citrusy flavor of oranges into a spectacular explosion of flavors.  Give it a go, you won’t regret it!

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Cranberry Orange Pie

  • Servings: 1 pie
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To make this recipe you’ll need:

For the filling:

  • 12 oz fresh or frozen cranberries
  • 3 tbsp orange  juice, strained
  • Zest of 1 orange
  • 1 1/4 cup sugar
  • 2 tbsp cornstarch
  • 2 tbsp water

For the crust:

  • 3 cups (400 gr) flour
  • 4 tsp baking powder
  • 1/2 cup (100 gr) sugar
  • Pinch of salt 
  • 1 tsp vanilla extract
  • 1 egg
  • 4 tbsp milk
  • 1/2 cup + 3 Tbsp (150 gr) soft butter


  • 1 egg for the egg wash 

We will start with the filling – In a small sauce pan, mix the orange juice with the sugar and the orange zest. Slowly warm up until the sugar dissolves. In a small bowl, mix the 2 tbsp cornstarch with 2 tbsp water until well incorporated – add this to the sugar in the pan and mix thoroughly until it starts to thicken up a bit. Remove the pan from the heat and pour in the cranberries, mix well and set aside to cool down.

Warm the oven to 355 F – Grease a 10-inch spring or pie form with butter.

Now to the dough – In a bowl, mix the flour, baking powder, sugar and salt. Add the remainder of the ingredients and work them into a soft dough. Use 2/3 of the dough and roll it out to about 1/4 inch thickness and line the spring form pan with it.  Make sure the sides of the pie are about 3/4’’ high. Pour the cranberry mix in the center of the pie. Roll out the remainder dough to 1/4’’ thickness and with a knife or pizza slicer cut 1/2’’ strips. Place these on top of the cranberry mix alternating between vertical and horizontal positions in order to create a weaving effect.

In a bowl, beat 1 egg and using a pastry brush, brush the top of the pie with the egg mixture.

Cook for 35-45 minutes, or until the top of the pie is golden brown.


Helpful tips:

  • We have a preference of using a spring form for this pie, as it can be easily removed from the side and base, making the process of removing the pie from the form much easier.
  • If you are using frozen cranberries, let them thaw prior to using them.

Have you made this recipe? Share your pictures with us!

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