Cranberry Orange Christmas Tree Pies 🎄✨
Ever wanted to eat something that screams Christmas but doesn’t require a full pie-baking commitment? Yeah, same. 😅
Enter: Cranberry Orange Christmas Tree Pies — flaky, buttery, fruity little hand pies shaped like Christmas trees. They’re festive, adorable, and just the right amount of extra. Imagine your favorite cranberry sauce decided to crash into a buttery orange pie crust — and they both showed up wearing Santa hats.
These mini pies look fancy enough to impress your guests, but secretly, they’re ridiculously easy. Let’s just say this is the holiday baking win you’ve been waiting for. 🙌
Why This Recipe is Awesome
Because it’s basically a holiday glow-up for your leftover cranberry sauce — with a buttery, zesty twist. These Christmas tree pies are portable, pretty, and perfectly portioned (aka, no slicing drama).
They’re flaky, tangy-sweet, and have just enough citrus kick to make you feel like you’re starring in a Hallmark movie baking montage. Plus, you can make them ahead, bake them fresh, or sneak one straight out of the cooling rack. No judgment here.
Course: Dessert / Snack
Cuisine: Holiday American
Difficulty: Surprisingly easy (seriously)
Servings: 10–12 pies
Prep time: 25 minutes
Cooking time: 20 minutes
Calories: Around 220 per pie (worth every bite)
Total time: 45 minutes
Ingredients You’ll Need
Grab your rolling pin and holiday spirit — here’s what you’ll need:
For the Dough
- 1 package refrigerated pie crusts – store-bought is fine; Santa won’t judge.
- 1 egg, beaten – for brushing that golden glow.
- 1 tbsp milk – to mix with the egg for extra shine.
For the Filling
- 1 cup cranberry sauce – leftover or store-bought, both work great.
- 2 tbsp orange zest – for that citrus sparkle.
- 1 tbsp orange juice – brightens everything up.
- 2 tbsp sugar – sweeten to taste if your cranberries are super tart.
- 1 tsp cornstarch – keeps the filling from leaking out mid-bake.
For Topping
- Coarse sugar or sanding sugar – because glitter belongs on everything in December.
- Powdered sugar (optional) – a little snowy dusting never hurt.
Step-by-Step Instructions
You ready to bake up some holiday joy? Let’s go! 🎅
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper — unless you enjoy scrubbing sticky fruit goo off metal.
- Mix the filling: In a small bowl, stir together cranberry sauce, orange zest, orange juice, sugar, and cornstarch until well combined.
- Roll out the dough: Unroll your pie crusts on a floured surface and use a Christmas tree cookie cutter (about 3–4 inches) to cut out shapes. You’ll need two trees per pie — one for the bottom, one for the top.
- Add the filling: Place a teaspoon of cranberry-orange mix in the center of half your tree cutouts. Don’t overstuff — unless you want a cranberry explosion.
- Top and seal: Place the second dough tree on top, press edges together with a fork, and poke a few small holes on top to vent steam.
- Egg wash: Brush with the egg-milk mixture and sprinkle with coarse sugar for that bakery-style sparkle.
- Bake: Pop them in the oven for about 18–20 minutes, until golden brown and delicious-looking.
- Cool: Let them rest on a wire rack for 10 minutes. Then go ahead, eat one warm — because self-control is overrated. 😋
Pro Tip: Want extra orange flavor? Brush a little orange juice over the baked pies while warm for a glossy, citrusy finish.
Common Mistakes to Avoid
Even the simplest holiday treats can turn into chaos if you get cocky. Here’s what not to do:
- Overfilling your pies: Tempting, I know. But if you overdo it, you’ll get cranberry lava oozing out everywhere.
- Skipping the vents: Without those little fork holes, your pies might puff up and burst like tiny fruit grenades.
- Forgetting the egg wash: It’s the difference between “home-baked perfection” and “weird beige blobs.”
- Rolling the dough too thin: Then they’ll tear — and tears don’t belong in Christmas baking.
- Baking too close together: These guys need space to puff up and breathe. Give them a little room on the tray.
Alternatives & Substitutions
Want to remix your festive pies? Go for it.
- Fruit swaps: Use raspberry jam, apple butter, or cherry pie filling if cranberry isn’t your thing.
- Citrus twist: Try lemon zest instead of orange for a brighter flavor.
- Add a glaze: Mix powdered sugar with a splash of orange juice and drizzle it over the tops once cooled. Instant bakery vibes.
- Vegan version: Use plant-based pie crust and a non-dairy milk wash. Still golden, still gorgeous.
- Mini pie hack: No cookie cutter? Cut rectangles and call them “holiday envelopes.” It still counts. 😉
FAQ (Frequently Asked Questions)
Q1: Can I make these ahead of time?
Yes! You can assemble them a day early and refrigerate before baking, or bake and store for up to 3 days.
Q2: Can I freeze them?
Totally. Freeze before baking (just add 3–5 minutes to bake time) or after baking — they reheat beautifully in the oven.
Q3: Do I have to use fresh cranberries?
Nope! Canned or leftover cranberry sauce is perfect — this recipe was made for holiday leftovers.
Q4: Can I make these without orange?
Sure, but then they’re just cranberry pies pretending to be festive. 😜
Q5: What can I use instead of a cookie cutter?
A knife and some confidence! Freehand the trees — the “rustic look” is totally in.
Q6: How do I store leftovers?
Keep them in an airtight container at room temp for 2–3 days or in the fridge for up to 5.
Q7: Can I add booze?
If you must — a splash of orange liqueur (like Grand Marnier) in the filling makes them extra merry. 🍸
Final Thoughts
And there you have it — Cranberry Orange Christmas Tree Pies that are festive, fruity, and just the right amount of fancy.
They look like you spent hours in the kitchen, but secretly, they’re as easy as slice-and-bake cookies. They’re perfect for parties, gifts, or midnight snacks while wrapping presents.
So grab your cookie cutter, crank up some Christmas tunes, and let your inner pastry elf shine. These pies are proof that holiday baking doesn’t have to be complicated — it just has to be delicious and sparkly. 🎄🥧✨
