If you’re looking for that perfect balance of tart and sweet with a cozy hint of warmth, this Cranberry Pie with Orange and Spices Recipe is going to become your new go-to dessert. It’s loaded with fresh cranberries, bright orange zest, and warming spices that come together in a buttery flaky crust that just melts in your mouth. Seriously, every time I bake this, my whole kitchen smells like a holiday hug. Stick with me—I’m going to walk you through everything you need to know to nail this pie perfectly.

❤️

Why You’ll Love This Recipe

Fresh and vibrant flavors: The combination of tart cranberries with bright orange zest really makes the pie sing.
Simple ingredients, big impact: You don’t need anything fancy, just pantry staples with a twist.
Perfect texture: The filling is thick yet juicy, all wrapped in a flaky buttery crust.
Great for any occasion: Whether it’s Thanksgiving or a casual weeknight dessert, this pie shines.

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 Pie with Orange and Spices, festive cranberry pie, holiday fruit pie, easy cranberry dessert, spiced fruit pie

Ingredients You’ll Need

When you dive into this Cranberry Pie with Orange and Spices Recipe, the ingredients each play a key role. Fresh cranberries bring that signature tart tang, while orange zest and juice wake the flavors up with zesty brightness. The warming spices add depth and cozy notes that cozy up the whole pie filling. Here’s what I use and why.

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 Pie with Orange and Spices, festive cranberry pie, holiday fruit pie, easy cranberry dessert, spiced fruit pie

Fresh or frozen cranberries: Fresh is great when in season, but frozen works perfectly too and is super convenient.
Granulated sugar: Sweetens the tart berries and balances the spices, can’t skip it here.
Orange zest: Adds that citrusy pop that makes the pie lively—use a microplane for the best texture.
Kosher salt: Enhances all those flavors and cuts the sweetness just right.
Ground cinnamon: Brings warmth and the classic holiday spice vibe.
Ground ginger: Adds a subtle spicy kick that pairs beautifully with the cinnamon.
Cornstarch: This little thickener is key to holding the filling together without being gummy.
Orange juice: Freshly squeezed is best, but store-bought works in a pinch—it deepens the orange flavor and adds juiciness.

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 how this Cranberry Pie with Orange and Spices Recipe welcomes your own spin on things. Over the years, I’ve tweaked it slightly depending on the season, what’s in my pantry, and even my mood. You should definitely try a few versions until you find the one that makes you smile every time.

Spiced up: I’ve experimented adding a pinch of cloves or nutmeg to deepen the spicy notes. It’s a subtle change but super cozy.
Less sweet: Feeling like a less sugary pie? Cut back the sugar slightly and add a couple of tablespoons of honey or maple syrup for a different kind of sweetness.
Vegan crust: Use a plant-based butter or coconut oil crust for a dairy-free option that doesn’t skimp on flakiness.
Extra citrus: Sometimes I add a splash of lemon juice along with orange juice for a brighter citrus punch.

How to Make Cranberry Pie with Orange and Spices Recipe

Step 1: Prep Your Crust and Oven

First things first, preheat your oven to 400°F (200°C). This high heat helps set the crust and start thickening the filling quickly. While the oven warms up, roll out your pie dough into your favorite 9-inch pie dish. I love a buttery homemade crust for this recipe, but store-bought works just fine if you’re short on time. Place the crust in the fridge to chill while you prepare the filling—this keeps things nice and flaky.

Step 2: Mix the Luscious Filling

Grab a big mixing bowl and toss in those fresh (or thawed) cranberries with granulated sugar, orange zest, kosher salt, cinnamon, and ground ginger. Stir in the cornstarch last—this is what thickens the juicy cranberries as they bake. Finally, pour in the orange juice and mix everything until the sugar and spices evenly coat the berries. I always give the filling a little taste here; it’s amazing how bright and spicy it already smells and tastes!

Step 3: Fill and Bake Your Pie

Pour the cranberry mixture into your chilled pie crust, spreading it out evenly. If you like, add a lattice crust on top or just a full top crust with some vents for steam. Pop it into that 400°F oven for about 15 minutes, then reduce the temp to 350°F (175°C) and bake another 45 minutes or until the filling bubbles and the crust is golden brown. Keep an eye on the crust’s edges—you can cover them with foil if they start to brown too fast.

Step 4: Cool and Serve

This pie needs to cool well, at least a couple of hours, so the filling sets beautifully. I know it’s tempting to dive in right away—I’ve been there—but patience pays off. Once cooled, the pie slices cleanly and every bite bursts with that bright, spiced cranberry goodness.

👨‍🍳

Pro Tips for Making Cranberry Pie with Orange and Spices Recipe

Use fresh orange zest: The oils in fresh zest brighten the filling like nothing else; avoid pre-grated citrus powders here.
Chill your crust: Always chill your dough before filling and baking to keep it flaky, I learned this saves the crust from shrinking.
Don’t overfill: Cranberries bubble up as they cook, so leave a little room in the crust to avoid juicy overflow.
Cover crust edges mid-bake: This prevents burning while allowing the filling to cook perfectly.

How to Serve Cranberry Pie with Orange and Spices 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 Pie with Orange and Spices, festive cranberry pie, holiday fruit pie, easy cranberry dessert, spiced fruit pie

Garnishes

I usually keep things simple with this pie because the filling is such the star. A dollop of freshly whipped cream or a scoop of vanilla ice cream is my favorite way to serve it—adds a creamy contrast to the tartness. Sometimes I sprinkle a little extra orange zest or a light dusting of powdered sugar right before serving just for looks and an extra hint of citrus sparkle.

Side Dishes

This pie is a wonderful finale to holiday meals, so pairing it with classic sides like roasted turkey or baked ham works beautifully. If you’re just enjoying it as a sweet treat, try it alongside a cup of hot chai or coffee—those spice notes really sync up nicely and create a cozy vibe.

Creative Ways to Present

For special occasions, I like to turn this pie into mini pies with individual tart tins—it’s super charming and makes serving easier at parties. You can also top each slice with a sprig of fresh rosemary or a few whole cranberries for a festive touch. If you’re feeling fancy, drizzle a little honey or orange glaze over the slices for some glossy flair.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover pie tightly with plastic wrap or foil and pop it into the fridge. It keeps super well for 3-4 days, though honestly, the pie rarely lasts that long in my house! To keep the crust from getting soggy, bring slices to room temperature before serving again.

Freezing

I’ve frozen this pie both baked and unbaked. If you want to freeze before baking, just wrap it tightly in plastic and foil, then bake from frozen adding a bit of extra time. For baked pie, freeze slices individually in airtight containers for easy enjoy-later portions. It reheats nicely without losing flavor or texture.

Reheating

The best way I’ve found to reheat leftover slices is in a 325°F oven for 10-15 minutes—to warm the filling gently and keep the crust crisp. Microwaving works when you’re in a hurry but can soften the crust, so I reserve that for last-minute fixes.

FAQs

Can I use frozen cranberries for this pie?

Absolutely! Frozen cranberries work great and are often more convenient. Just let them thaw slightly and drain any excess liquid before mixing the filling to avoid a watery pie.
What kind of crust works best?

I recommend a flaky, buttery pie crust whether homemade or store-bought. The richness balances the tartness of the cranberries beautifully. If you want a shortcut, a refrigerated pie dough works just fine.
How do I prevent the pie crust from burning?

Cover the edges of your crust with foil or a pie crust shield halfway through baking. This protects the edges which tend to brown faster than the rest of the pie.
Can I prepare the filling in advance?

Yes! You can prepare the filling a day ahead and store it covered in the fridge. Just give it a good stir before filling your pie crust and baking for best results.

Final Thoughts

This Cranberry Pie with Orange and Spices Recipe has become a family favorite that I look forward to baking every fall and winter. There’s something so comforting about the tart cranberries perfectly balanced with warm spices and bright citrus. I love how it’s not just for the holidays—you can enjoy it any time you want a flavorful slice of seasonal goodness. I hope you give it a try soon and that it brings as much joy to your kitchen as it does to mine!