If you’re looking for a pie that bursts with festive flavor and balances tartness with sweet warmth, you’ve got to try this Cranberry Orange Pie Recipe. I absolutely love how the bright cranberries and zesty orange come together in a flaky crust — it’s a showstopper anytime you bring it to the table. Whether you’re making it for the holidays or just craving something a little different, this pie will quickly become a favorite in your recipe box.

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Why You’ll Love This Recipe

Fresh, Flavorful Filling: The cranberries paired with orange zest and juice create a perfectly balanced tart-sweet flavor.
Simple Ingredients: You don’t need a dozen obscure spices — just pantry staples you probably already have.
Great for Entertaining: This pie holds up well when served at parties or family dinners, making it a dependable crowd-pleaser.
Versatile and Customizable: You can tweak spices or swap crust types to fit your taste or dietary needs.

A close-up view shows a deep red fruit pie with a thick, textured filling that is shiny and full of small fruit pieces. The pie crust is golden brown and flaky, with decorative leaf shapes pressed into the edge, which rests on the rim of a white pie dish. The background shows some loose red fruits scattered on a white marbled surface, with a stack of patterned white plates and silver forks in soft focus behind the pie. The overall scene is bright and inviting. photo taken with an iphone --ar 2:3 --v 7 - Cranberry Orange Pie, Cranberry Orange Pie Recipe, Festive Pie Recipes, Holiday Fruit Pie, Tart and Sweet Pie

Ingredients You’ll Need

Each ingredient plays its part in building up this delicious Cranberry Orange Pie Recipe. I always recommend using fresh cranberries if you can find them — they add that vibrant pop — but frozen works just fine too! The orange zest and juice bring a bright, citrusy layer that really wakes up the tart berries.

Flat lay of a small mound of fresh bright red cranberries, a small white ceramic bowl filled with fine white granulated sugar, a few strips of fresh orange zest curled gently, a small white bowl of deep golden ground cinnamon powder, a small white bowl of warm brown ground ginger powder, a small white bowl of fine white cornstarch powder, a small white bowl with freshly squeezed orange juice showing a vibrant orange color, a small white bowl containing coarse kosher salt crystals placed symmetrically—all items arranged with perfect balance and fresh natural appearance, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cranberry Orange Pie, Cranberry Orange Pie Recipe, Festive Pie Recipes, Holiday Fruit Pie, Tart and Sweet Pie

Fresh or frozen cranberries: Fresh tend to have firmer texture and a brighter flavor, but frozen ones are perfect when the fresh ones are out of season.
Granulated sugar: Balances the tartness — don’t skimp on the sugar unless you prefer a tarter pie.
Orange zest: Adds fragrant citrus oils that lift the filling beautifully.
Kosher salt: Just a pinch enhances all the other flavors subtly.
Ground cinnamon: Gives a cozy warmth, perfect for fall and winter pies.
Ground ginger: Adds a touch of spice that complements the berries well without overpowering.
Cornstarch: Helps thicken the juicy cranberry mixture so you’re not left with a runny filling.
Orange juice: Brings extra citrus flavor and moisture, mingling well with the cranberries.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love encouraging folks to make this Cranberry Orange Pie Recipe their own. Over time, I’ve played with spices and toppings to fit different moods and occasions.

Spice it up: I’ve added a pinch of nutmeg or allspice before, which deepens the warmth without stealing the spotlight from the cranberries and orange.
Crust swaps: Sometimes I’ll use a graham cracker crust for a sweeter base or even a gluten-free pie crust if I’m baking for friends with dietary needs.
Sweetener alternatives: If you prefer less refined sugar, try coconut sugar or maple syrup, just note it changes the texture slightly.
Texture boost: Adding chopped nuts or even a crumble topping can add fabulous crunch when you want a twist.

How to Make Cranberry Orange Pie Recipe

Step 1: Prep the Cranberries and Citrus Flavors

Start by rinsing the fresh cranberries and picking out any stems or soft ones if you’re using fresh. I like to zest the orange right before adding it to keep that vibrant flavor at its peak. Combine the cranberries, sugar, orange zest, salt, cinnamon, and ginger in a large bowl. Mix it up so everything is evenly coated — this is where those spices get a little love in the mix.

Step 2: Thicken the Filling

Sprinkle the cornstarch over the cranberry mixture, then pour in the orange juice. Toss everything again to fully incorporate the cornstarch, which will help thicken the pie filling during baking. This step is key to avoid a runny pie that won’t slice nicely. I found in early attempts that mixing the cornstarch thoroughly before baking helps a ton.

Step 3: Assemble and Bake

Pour the filling into your prepped pie crust — a classic buttery, flaky crust works so well here. I like to cover the edges of the crust with foil or a pie shield to prevent over-browning. Bake at 375°F (190°C) for about 55-60 minutes. You’ll know it’s done when the filling is bubbly in the center and the crust turns golden brown. Patience here pays off; don’t rush the bake or the filling won’t set properly.

Step 4: Cool and Serve

Once out of the oven, let the pie cool completely on a wire rack. I know it’s tempting to dive in right away — trust me, I’ve been there — but the cooling time helps the filling firm up so your slices hold together beautifully. You can pop it in the fridge if you want to speed this up a bit.

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Pro Tips for Making Cranberry Orange Pie Recipe

Don’t Skip the Cornstarch: Without it, the filling ends up watery — I once tried, and it was a mess.
Use Fresh Zest: Buying pre-packaged orange zest didn’t deliver the bright citrus punch I wanted; fresh is always best.
Cover Pie Crust Edges: Protect your crust edges with foil to avoid burning while the center bakes fully.
Cool Before Slicing: Cutting warm pie leads to runny slices — wait at least two hours, or chill if you can’t wait.

How to Serve Cranberry Orange Pie Recipe

The image shows a cranberry pie with a golden brown crust decorated with leaf shapes along the edge, filled with shiny deep red cranberry filling that looks thick and textured with visible whole cranberries inside. The pie is in a white ceramic pie dish with a scalloped edge, sitting on a white marbled surface with a red and white checkered cloth nearby. In the background, there is a second whole pie with a crumbly golden brown top crust in another white pie dish, red apples, a white dish filled with fresh cranberries, and a small bowl of white sauce or cream. The lighting is soft and natural, highlighting the warm colors and textures of the pies and ingredients. photo taken with an iphone --ar 2:3 --v 7 - Cranberry Orange Pie, Cranberry Orange Pie Recipe, Festive Pie Recipes, Holiday Fruit Pie, Tart and Sweet Pie

Garnishes

I love topping slices with a dollop of lightly whipped cream or a small scoop of vanilla ice cream — the creamy richness perfectly balances the tart, juicy filling. A sprinkle of finely chopped toasted pecans on top adds a delicious crunch and a cozy nutty flavor that my family adores.

Side Dishes

This pie pairs wonderfully with warm drinks like spiced tea or coffee. At holiday dinners, I like to serve it alongside a savory cheese platter — the sharp cheeses and tart pie create such a lovely contrast.

Creative Ways to Present

For festive occasions, I’ve tried adding a lattice crust with orange zest sprinkled on top before baking — it looks stunning and smells amazing while it’s in the oven. Mini versions in tart pans are also fun for serving at parties or as individual desserts.

Make Ahead and Storage

Storing Leftovers

I store leftover pie covered loosely with foil or plastic wrap in the fridge. It keeps beautifully for 3-4 days, and I love grabbing a slice for breakfast or a snack. The flavors actually deepen a bit after resting.

Freezing

I’ve frozen whole pies and single slices wrapped tightly in plastic wrap and foil. When you’re ready, thaw overnight in the fridge — the texture stays surprisingly good. Just bake any crust edges a few minutes to freshen them up if needed.

Reheating

To reheat, pop slices in the oven at 325°F (160°C) for about 10-12 minutes. This warms the filling nicely without sogging the crust. Microwaving works in a pinch but can make the crust a bit chewy.

FAQs

Can I use frozen cranberries for this Cranberry Orange Pie Recipe?

Absolutely! Frozen cranberries work well and make this recipe accessible year-round. Just thaw them slightly and drain any excess liquid before mixing to avoid a watery filling.
How do I prevent the pie crust edges from burning?

I recommend covering the crust edges with foil or a pie crust shield partway through baking. This simple trick protects the edges from getting too dark while allowing the filling to bake through.
Can I make this pie gluten-free?

Yes! Swap the traditional crust for a gluten-free pie crust. Just ensure it’s sturdy enough to hold lots of juicy filling, and follow the same baking instructions.
How long should I let the pie cool before serving?

Cooling for at least 2 hours is best to let the filling set. If you’re in a hurry, refrigerate for about an hour to help firm it up before slicing.
Can this Cranberry Orange Pie Recipe be prepared in advance?

Yes! You can assemble the pie a few hours ahead or even the day before, keeping it refrigerated until you bake. This makes it great for busy holidays or gatherings.

Final Thoughts

This Cranberry Orange Pie Recipe holds a special place in my heart because it’s not only delicious but also so adaptable — each time I make it, I feel like I’m sharing a little slice of warmth and joy with those at my table. If you love vibrant, tangy flavors with a touch of spice, give this pie a try. I promise, once it’s on your dessert menu, you’ll be reaching for it year after year — and your family will be asking for seconds!