Cranberry & Orange Christmas Tree Pies
I’m back today with another ridiculously cute holiday bake, and these cranberry and orange Christmas tree pies might just be my favorite yet! (Okay, I know I say that a lot, but I’m just loving all these festive baking projects that I’ve shared so far this season, and these are as delicious as they are pretty).
So we start things off with flaky premade pie crust (no need to fuss with homemade dough), cut into little Christmas tree shapes, and filled with a sweet-tart cranberry and brown sugar mixture that gets a burst of brightness from fresh orange zest. The trees are sealed, baked until golden, and then topped with a drizzle of melted vanilla almond bark and plenty of festive sprinkles.
They’re part pie, part cookie, and completely adorable. Perfect for cookie exchanges, classroom parties, or a cozy weekend baking project with the kids!
(Don’t forget to check out more of my holiday bakes! I think you’ll also love my Christmas tree cupcakes, double chocolate reindeer muffins, reindeer brownie bites, Santa hat cupcakes, and cake batter Christmas cookies!)
Ingredients
There’s a printable recipe card waiting for you at the bottom of this post, and it covers ingredients, measurements, and step-by-step instructions. You can skip straight to it if you’re in a hurry, but I highly recommend reading through the following sections to help you to create the best results!
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Premade pie crusts (3 boxes, 2 per box) – saves time and keeps things simple; they bake up flaky and golden every time.
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Cranberry sauce – the sweet-tart filling that makes these pies perfectly festive.
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Brown sugar – adds a little warmth and richness to the cranberry filling.
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Orange zest – brightens the flavor and gives these pies that cozy holiday aroma.
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Eggs – for sealing and brushing the pies so they bake up glossy and golden.
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Vanilla almond bark – melts into smooth, sweet drizzle for the “decorating” step.
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Christmas sprinkles – because it’s not a holiday treat without a little sparkle on top!
How To Make Cranberry Orange Christmas Tree Pies
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Preheat your oven to 350°F and line a large baking sheet with parchment paper. Line a tray or cutting board with parchment too — you’ll use this as your dough-cutting station.
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Roll out one of the pie crusts on the prepared tray, then use a Christmas tree cookie cutter to cut out as many trees as you can. Gently set them aside and repeat with the remaining crusts.
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Arrange as many trees as will fit on your baking sheet (you’ll need one extra tree for each as a top). In a medium bowl, stir together the cranberry sauce and brown sugar until well combined. Add about 2 tablespoons of the cranberry mixture to the center of each tree on the baking sheet.
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Sprinkle a little orange zest over the cranberry filling. In a small bowl, whisk the egg, then brush the edges of the trees lightly with it. Place a plain tree on top of each filled one and press the edges with a fork to seal. Use a knife to cut three small slits — one near the top, one in the middle, and one near the bottom — to help steam escape.
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Brush the tops with the remaining egg wash, then bake for 20–23 minutes, or until the pies are golden brown all over. Let them cool completely. Melt the chocolate in a microwave-safe bowl, transfer it to a zip-top bag, snip the corner, and drizzle it over each pie. Add your sprinkles right away so they stick.
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Let the chocolate set, then serve and enjoy — they’re as cute as they are delicious!
Storage
Store the pies in an airtight container in the fridge for 2–3 days. If you like, just pop them in the oven for a few minutes or microwave them for about 10 seconds. Just enough to take the chill off without melting the chocolate drizzle.
Recipe Notes & Tips
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Always make sure you have two trees for each pie, that’s one for the bottom and one for the top. It sounds simple, but it’s easy to forget once you get into cookie-cutter mode.
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Don’t overfill the pies. A spoonful or two of filling is plenty; too much and it’ll ooze out the sides while baking.
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Seal the edges well with a fork so the filling stays inside and the pies hold their shape.
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Once the chocolate hardens, flip the pies upside down and give them a gentle shake to knock off any loose sprinkles.
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You can drizzle the chocolate however you like. Go for a garland look, zigzags, or even little “ornament” dots if you’re feeling fancy.
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Pop the pies in the fridge for a few minutes after drizzling to help the chocolate set faster (especially handy if your kitchen’s warm).
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If your dough gets too soft while cutting out shapes, chill it for 5–10 minutes. It makes the trees easier to transfer and keeps their edges crisp.
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And for the neatest finish, wait until the pies are fully cooled before decorating, as warm pastry can make the chocolate melt or slide.
Substitutions & Variations
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Try a different filling: Swap the cranberry sauce for cherry, raspberry, or even apple pie filling for a fun twist. Lemon curd also works beautifully with the orange zest.
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Use homemade cranberry sauce if you already have some from the holidays — it gives the pies a little extra texture and tartness.
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Switch up the drizzle: White chocolate chips, milk chocolate, or even dark chocolate can replace the almond bark. You can also add a drop of peppermint extract to the chocolate for a festive touch.
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Play with shapes: If you don’t have a Christmas tree cutter, stars, snowflakes, or ornaments work just as well — perfect for a cookie exchange.
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Add a nutty twist: Sprinkle finely chopped pecans or almonds over the chocolate drizzle for a little crunch.
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Make them mini: Use a smaller cutter to create bite-sized pies — ideal for parties or dessert trays.
Serving Ideas
Serve them on a dessert table at a Christmas party or cookie exchange. They look super cute all lined up and add a pop of color to any spread. They’re also perfect for gifting: just tuck a few into a clear cellophane bag, tie it with a ribbon, and you’ve got the sweetest homemade present.
For a cozy night in, warm one up and enjoy it with a mug of hot chocolate or coffee. The cranberry and orange flavors pair perfectly with something creamy and warm! If you’re baking with kids, you can turn decorating into a family activity.
Cranberry Orange Christmas Tree Pies
Ingredients
- 3 boxes ready-made pie crust 2 per box
- 14 oz can cranberry sauce
- 1/4 cup brown sugar
- Zest of 2 oranges
- 2 eggs
- 24 oz brick of vanilla almond bark
- 1/3 cup your favorite Christmas sprinkles
Instructions
- Preheat your oven to 350°F and line a large baking sheet with parchment paper. Line a tray or cutting board with parchment too — you’ll use this as your dough-cutting station.
- Roll out one of the pie crusts on the prepared tray, then use a Christmas tree cookie cutter to cut out as many trees as you can. Gently set them aside and repeat with the remaining crusts.
- Arrange as many trees as will fit on your baking sheet (you’ll need one extra tree for each as a top). In a medium bowl, stir together the cranberry sauce and brown sugar until well combined. Add about 2 tablespoons of the cranberry mixture to the center of each tree on the baking sheet.
- Sprinkle a little orange zest over the cranberry filling. In a small bowl, whisk the egg, then brush the edges of the trees lightly with it. Place a plain tree on top of each filled one and press the edges with a fork to seal. Use a knife to cut three small slits — one near the top, one in the middle, and one near the bottom — to help steam escape.
- Brush the tops with the remaining egg wash, then bake for 20–23 minutes, or until the pies are golden brown all over. Let them cool completely. Melt the chocolate in a microwave-safe bowl, transfer it to a zip-top bag, snip the corner, and drizzle it over each pie. Add your sprinkles right away so they stick.
- Let the chocolate set, then serve and enjoy — they’re as cute as they are delicious!
These Christmas tree pies look so impressive, but they come together in around 45 minutes and thanks to a couple of shortcuts (like ready-made pastry!), they’re actually pretty straightforward to make. I hope you love baking these over the holidays – if you take any pictures, I’d love to see them on Instagram – you can tag me @slimmingviolet!
