Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 1/2 cups (300 g) all-purpose flour
- 1 tbsp (12 g) granulated sugar
- 1 tsp fine salt
- 1 cup (226 g) cold unsalted butter, cubed
- 6–8 tbsp (90–120 ml) ice water
- 1 tbsp (15 ml) apple cider vinegar (optional)
- 12 oz (340 g) fresh cranberries
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) fresh orange juice
- 2 tbsp finely grated orange zest (from 2 large oranges)
- 1/4 tsp fine salt
- 3 tbsp (24 g) cornstarch + 2 tbsp (30 ml) water (slurry)
- 1 tbsp (14 g) unsalted butter
- 1 tsp vanilla extract
- 1 large egg + 1 tbsp (15 ml) milk (egg wash)
- 1 tbsp (12 g) coarse sugar (optional)
Do This
- 1) Make pie dough, divide in two disks, chill 1 hour.
- 2) Simmer cranberries with sugar, orange juice, zest, and salt; thicken with cornstarch slurry; cool 30 minutes.
- 3) Heat oven to 425°F (220°C). Roll bottom crust and fit into a 9-inch pie plate.
- 4) Spoon in cooled filling. Roll top crust and cut lattice strips.
- 5) Weave lattice, crimp edges, brush with egg wash, sprinkle coarse sugar.
- 6) Bake 20 minutes at 425°F, then 35 minutes at 375°F (190°C). Cool 3 hours before slicing.
Why You’ll Love This Recipe
- Bright and balanced: sweet-tart cranberries with lots of orange zest for a clean, zingy finish.
- Jewel-toned filling that sets: a quick stovetop simmer concentrates flavor and helps the slice hold together.
- Flaky, bakery-style crust: all-butter dough bakes up crisp, especially with a shiny egg-washed lattice.
- Perfect make-ahead dessert: tastes even better once it has time to cool and set.
Grocery List
- Produce: fresh cranberries (12 oz), 2 large oranges (for zest and juice)
- Dairy: unsalted butter (2 sticks / 1 cup), milk (for egg wash)
- Pantry: all-purpose flour, granulated sugar, coarse sugar (optional), cornstarch, fine salt, vanilla extract, apple cider vinegar (optional)
- Protein: 1 large egg
Full Ingredients
All-Butter Double Pie Crust
- 2 1/2 cups (300 g) all-purpose flour, plus more for rolling
- 1 tbsp (12 g) granulated sugar
- 1 tsp fine salt
- 1 cup (226 g) cold unsalted butter, cut into 1/2-inch cubes
- 6–8 tbsp (90–120 ml) ice water, as needed
- 1 tbsp (15 ml) apple cider vinegar (optional, helps tenderness)
Cranberry-Orange Filling
- 12 oz (340 g) fresh cranberries, picked over (discard any soft or shriveled berries)
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) fresh orange juice (from 1–2 oranges)
- 2 tbsp finely grated orange zest (from 2 large oranges)
- 1/4 tsp fine salt
- 3 tbsp (24 g) cornstarch
- 2 tbsp (30 ml) cold water (to make a slurry with the cornstarch)
- 1 tbsp (14 g) unsalted butter
- 1 tsp vanilla extract
Egg Wash and Finish
- 1 large egg
- 1 tbsp (15 ml) milk
- 1 tbsp (12 g) coarse sugar (optional, for sparkle and crunch)
Step-by-Step Instructions
Step 1: Make the pie dough
In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and toss to coat in flour. Using a pastry cutter or your fingertips, work the butter into the flour until you have a mix of pea-size pieces and some flatter, nickel-size pieces (those larger pieces help make the crust flaky).
Stir the vinegar (if using) into 6 tablespoons (90 ml) of the ice water. Drizzle over the flour mixture and stir with a fork until shaggy clumps form. If it still looks very dry, add more ice water 1 tablespoon (15 ml) at a time, stopping as soon as the dough holds together when squeezed.
Turn the dough onto a lightly floured surface and gently press it together (don’t knead). Divide into two equal portions and shape each into a 1-inch-thick disk. Wrap tightly and refrigerate for at least 1 hour (or up to 2 days).
Step 2: Cook the cranberry-orange filling until glossy
In a medium saucepan, combine the cranberries, sugar, orange juice, orange zest, and salt. Set over medium heat and cook, stirring often, until the cranberries start to burst and the mixture becomes syrupy, about 8–10 minutes.
In a small bowl, whisk the cornstarch with the cold water to make a smooth slurry. Stir the slurry into the simmering cranberry mixture. Cook for 1–2 minutes, stirring constantly, until the filling turns thick, glossy, and noticeably more cohesive (it should mound slightly on a spoon rather than run off like juice).
Remove from heat and stir in the butter and vanilla until melted and fully incorporated.
Step 3: Cool the filling (this helps the pie set)
Scrape the filling into a shallow bowl or baking dish (spreading it out helps it cool faster). Let cool at room temperature until no longer hot, about 30 minutes. You can refrigerate it to speed things up, but don’t add it steaming-hot to the crust.
Step 4: Roll the bottom crust and fit the pie plate
Place a rack in the lower third of the oven and preheat to 425°F (220°C). Place a rimmed baking sheet on the rack to preheat as well (this helps the bottom crust crisp and catches drips).
On a lightly floured surface, roll one chilled dough disk into a 12-inch circle, turning the dough a quarter turn every few rolls to keep it from sticking. Gently drape it into a 9-inch pie plate, letting excess hang over the edge. Refrigerate the lined pie plate while you roll the top crust.
Step 5: Roll the top crust and cut lattice strips
Roll the second dough disk into another 12-inch circle. Using a knife or pizza cutter, cut 10–12 strips about 3/4 inch wide (thicker strips are easier to weave and look bold).
If the dough feels soft or sticky, slide the strips (on a parchment-lined sheet) into the refrigerator for 10 minutes to firm up before weaving.
Step 6: Fill the pie and weave the lattice
Pour the cooled cranberry-orange filling into the bottom crust and spread evenly.
Arrange half the strips evenly across the pie. Fold back every other strip halfway, place one strip perpendicular across the center, then unfold the folded strips back over it. Repeat, alternating which strips you fold back each time, until the lattice is complete.
Trim the overhang to about 3/4 inch. Fold the edge under itself and crimp as desired (pinch crimp or press with a fork). Refrigerate the assembled pie for 15 minutes to help the crust hold its shape in the oven.
Step 7: Egg wash and bake until bubbling
In a small bowl, whisk the egg and milk. Brush the lattice and crimped edge lightly (avoid puddles). Sprinkle with coarse sugar if using.
Set the pie on the preheated baking sheet. Bake at 425°F (220°C) for 20 minutes. Without removing the pie, reduce the oven temperature to 375°F (190°C) and continue baking for 35 minutes, or until the crust is deep golden and you see thick bubbles breaking through the filling (especially near the center).
If the edges brown too quickly, cover them with a pie shield or strips of foil during the last 15–20 minutes.
Step 8: Cool completely for clean slices
Transfer the pie to a wire rack and let cool for at least 3 hours before slicing. This cooling time is what turns the filling from “hot and loose” into a sliceable, jewel-toned set.
Serve as-is, or with lightly sweetened whipped cream or vanilla ice cream.
Pro Tips
- Don’t skip the cooling time: the pie needs several hours to set; cutting early will make the filling run.
- Watch for thick bubbling: you want slow, syrupy bubbles (not just a little shimmer at the edges) to ensure the cornstarch is fully activated.
- Keep the dough cold: if the lattice strips get soft, chill them briefly. Cold butter in the dough is key to flakiness.
- Use fresh zest: grate only the orange part of the peel; the white pith can taste bitter.
- Protect the rim: the edge browns first; foil or a pie shield prevents over-browning while the center finishes.
Variations
- Cranberry-Orange Apple Pie: add 2 cups (about 250 g) peeled, thin-sliced apples to the filling. Simmer with the cranberries for 5 minutes before thickening.
- Streusel-topped instead of lattice: top with a crumble made from 1/2 cup (60 g) flour, 1/3 cup (70 g) brown sugar, 4 tbsp (56 g) butter, and a pinch of salt; bake as directed.
- Warmer spice profile: add 1/2 tsp ground cinnamon and a pinch of ground cloves to the filling while it simmers.
Storage & Make-Ahead
Let the pie cool completely, then cover loosely with foil and store at room temperature for 1 day or refrigerate for up to 4 days. For the best crust texture, let refrigerated pie sit at room temperature for 30–45 minutes before serving, or warm slices in a 325°F (165°C) oven for 10 minutes.
Make-ahead options: Pie dough can be made and refrigerated for up to 2 days (or frozen for up to 3 months). The filling can be cooked, cooled, and refrigerated in an airtight container for up to 3 days; bring to room temperature before assembling so it spreads easily.
Nutrition (per serving)
Approximate (1 slice out of 8): 430 calories, 20 g fat, 62 g carbohydrates, 3 g protein, 28 g sugar, 2 g fiber, 320 mg sodium.
