These Orange Cranberry Christmas Tree Pies Are the Cutest Holiday Dessert

Every Christmas, I love finding ways to make dessert just a little more fun and festive, and these Orange Cranberry Christmas Tree Pies might just be my favorite creation yet. They’re sweet, flaky, and bursting with that cozy cranberry-orange flavor that just feels like the holidays. Plus, they look absolutely adorable on a dessert table. There’s something so satisfying about turning simple pie crust into these cute little Christmas trees that make everyone smile before they even take a bite.

I’ve always been a fan of easy holiday recipes that don’t require fancy tools or endless prep, and this one checks all the boxes. You only need a few basic ingredients and a tree-shaped cookie cutter to pull it off. The cranberry filling gets a little boost from orange zest and brown sugar, giving it that perfect balance of sweet and tart. And once they’re baked, a drizzle of white almond bark and a sprinkle of Christmas magic (okay, sprinkles) takes them to the next level.

These little hand pies are perfect for cookie exchanges, Christmas brunch, or wrapping up in pretty bags for gifts. I love serving them alongside hot cocoa or coffee after dinner, they disappear fast! If you’re looking for a fun, family-friendly baking project this season, these Orange Cranberry Christmas Tree Pies are such a festive way to bring everyone into the kitchen and spread a little holiday cheer.

Ingredients

• 3 boxes of already made pie crust (2 per box) – Using pre-made crust keeps things simple and gives these little pies that perfect flaky texture without the fuss.
• 14 oz can of cranberry sauce – This adds the sweet-tart holiday flavor that makes every bite taste like Christmas.
• 1/4 cup of brown sugar – A touch of brown sugar deepens the cranberry filling with a warm, caramel-like sweetness.
• Zest of 2 oranges – Fresh orange zest brightens up the filling and adds that cozy citrus aroma that pairs perfectly with cranberry.
• 2 eggs – Whisked eggs give the pies a beautiful golden finish and help seal the edges for neat, bakery-style results.
• 24 oz brick of vanilla almond bark – Melted almond bark adds a sweet drizzle that makes these pies look (and taste) extra special.
• 1/3 cup of your favorite Christmas sprinkles – A sprinkle of festive color on top adds the perfect finishing touch for a merry holiday treat.

Step-by-Step Instructions

You can find a printable recipe card at the bottom of this post.

1. Preheat the oven to 350°F and line a large baking sheet with parchment paper. Place another sheet of parchment paper on a tray or cutting board for rolling out the dough.

2. Roll out one pie crust on the prepared tray and use a Christmas tree cookie cutter to cut out as many shapes as possible. Gently move the cutouts to the side. Repeat the process with the remaining pie crusts.

3. Arrange as many tree cutouts as will fit on the prepared baking sheet. Make sure you have matching pairs, one for the base and one for the top. In a medium bowl, stir together the cranberry sauce and brown sugar. Spoon about 2 tablespoons of the cranberry mixture into the center of each base tree.

4. Sprinkle orange zest over the cranberry filling. In a small bowl, whisk the eggs and lightly brush the edges of each tree with the egg wash. Place a plain tree cutout on top of each filled one and press the edges together with a fork to seal. Cut three small slits, one near the top, one in the middle, and one near the bottom.

5. Brush the tops with more egg wash, then bake for 20 to 23 minutes or until golden brown. Allow the trees to cool completely. Melt the chocolate in a microwave-safe bowl, transfer it to a zip-top bag, snip off one corner, and drizzle it over the cooled pastries. Immediately add sprinkles on top of the melted chocolate.

6. Let the chocolate harden, then serve and enjoy.

Tips for the Perfect Orange Cranberry Christmas Tree Pies

• Keep the dough cold. Cold pie crust holds its shape better and makes it easier to cut and seal the Christmas tree shapes.

• Don’t overfill. A spoonful or two of cranberry filling is plenty, too much and the pies might burst open while baking.

• Seal the edges well. Press around the edges firmly with a fork to keep the filling inside and create that classic hand-pie look.

• Add a few vent slits. Cutting small slits on top lets steam escape and keeps the pies from puffing up unevenly.

• Use fresh orange zest. It adds bright flavor and fragrance that really makes the cranberry filling shine.

• Brush with egg wash. A light coating of whisked egg gives the crust that beautiful golden-brown color once baked.

• Cool completely before decorating. Letting the pies cool ensures the almond bark drizzle sets nicely without melting or smudging.

• Decorate right away. Add your sprinkles immediately after drizzling the almond bark so they stick perfectly.

• Make ahead and freeze. You can prepare the pies a day in advance or even freeze them before baking for stress-free holiday prep.

• Get creative with shapes. If you don’t have a tree cutter, stars, bells, or snowflakes look just as festive!

Get Creative!

• Try different fillings. Swap cranberry for cherry, raspberry, or apple pie filling for a fun flavor twist.

• Add a citrus glaze. Drizzle with a simple orange icing instead of almond bark for an extra burst of sweetness.

• Make them sparkle. Sprinkle a little edible glitter or sanding sugar on top for a magical holiday shimmer.

• Use flavored almond bark. White chocolate peppermint or vanilla caramel bark would taste amazing too.

• Shape variety. Mix up the cookie cutters such as stars, snowflakes, or bells to create a cute assortment on your dessert table.

• Add a nutty crunch. Sprinkle chopped pecans or walnuts over the filling before sealing the pies.

• Make mini versions. Use smaller cutters for bite-size treats that are perfect for parties or cookie trays.

• Add a ribbon. Once cooled, tie a festive ribbon around each pie for an adorable edible gift idea.

• Serve with dipping sauce. A bowl of warm white chocolate or orange cream cheese dip makes them extra fun to eat.

• Personalize with color. Tint the almond bark drizzle with food coloring to match your holiday theme.

Serving & Storing

• Serve warm or at room temperature. These pies taste amazing fresh from the oven or cooled and drizzled with almond bark.

• Add a festive touch. Dust with powdered sugar or serve with a scoop of vanilla ice cream for an extra-special dessert.

• Perfect for parties. Arrange them on a holiday platter or tiered stand to make a stunning centerpiece for your dessert table.

• Pair with drinks. They go perfectly with coffee, hot cocoa, or a mug of mulled cider.

• Store leftovers. Keep the pies in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

• Freeze for later. Once baked and cooled, freeze the pies in a single layer on a baking sheet, then transfer them to a freezer bag for up to 2 months.

• Reheat gently. Warm them in the oven at 300°F for 5–7 minutes to refresh the crust before serving.

• Gift-ready. Wrap each pie in cellophane or place in a small treat box for a charming homemade holiday gift.