Ingredients
Crust
340 g flour
340 g butter, cold
2 tbsp sugar
1/4 tsp baking powder
4 oz ice water
1 egg, beaten
Filling
80 g melted butter, salted
2 tbsp orange zest
115 g granulated sugar
1/2 tsp orange extract
1 egg, beaten
150 g cranberries
150 g walnuts, chopped
75 g flour
Directions
Crust
Combine flour, sugar, and baking powder.
Cut in butter until small pea-sized crumbs form.
Slowly add in water until the dough just comes together.
Split dough evenly into 2.
Wrap both in clingfilm and chill 4 hours.
Cut one of the dough section into 4 pieces. Stack the pieces one on top of the other and press down and shape into a thick disc.
Roll the dough out to 1/8″ thickness.
Put into 9″ pie tin, shape, brush with egg, and chill.
Roll the second dough portion out to 1/8″ thickness.
Cut into 9, 1 inch wide strips. Separate the strips into 3 groups of 3. Braid the 3 strips in each group together to create 3 braids. Chill.
Preheat oven to 425 degrees.
Filling
Whisk together butter, orange zest, sugar, orange extract, and egg until well combined.
Stir in walnuts until well coated.
Add flour and stir until no flour pockets remain.
Assembly
Spread half the mixture into pie crust and top with half the cranberries. Cover with remaining mixture and top with remaining cranberries. Place braided crust over top and brush with remaining egg.
Bake at 425 for 20 minutes.
Reduce oven temperature to 350 and bake for another 30 minutes.