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If you want a unique and delicious pie this Thanksgiving, Christmas, or really just anytime you need a dessert during cranberry season - look no further. This Cranberry Custard Pie is a great way to brighten up your dessert table.
The color of the cranberries are so festive and the bit of orange zest adds a hint of citrus flavor to the pie. Oranges and cranberries go so well together and remind me of the holidays.
The sweet custard off-sets the tartness of fresh cranberries nicely and provides a tasty way to hold the cranberries all together.
I used my favorite pie crust recipe here which I detail in this post for apple crumb pie. The crust uses all butter and some vodka in place of water. The vodka evaporates better than water when baking for an extra flaky crust. However, you can use your favorite pie crust recipe, or use a store bought prepared crust.
Many people swear by the vodka pie crust, and others don't like to use it. You can use all water as well - the key is to have fat and not overwork your dough when you are mixing and rolling it out.
The filling of this pie is pretty easy to put together as well. You chop up the cranberries in a food processor along with the zest and some sugar.
Place the chopped cranberries into the prepared pie crust and then you make a quick custard that you pour on top. While baking the cranberries should rise up to the top making a lovely pie.
A bit of whipped cream or a dusting of powdered sugar is nice for serving, but not necessary in my opinion. This is totally up to you and those eating the pie.
Give this cranberry custard pie a try while fresh cranberries are available in the grocery stores. It's perfect for the holidays.
Cranberry Custard Pie
Ingredients
- 1 recipe of your favorite pie crust
- 1 (12 oz.) bag fresh cranberries
- 1 teaspoon orange zest
- 1 cup granulated sugar, divided
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- pinch of salt
- 2/3 cup heavy cream
Instructions
- Roll and fit the crust to a 9-inch pie plate. Crimp the edges with your fingers or a fork. Preheat the oven to 350 degrees.
- Place the cranberries and orange zest in a food processor and pulse until roughly chopped (about 5-7 pulses). Stir in 3/4 cup of the sugar and spread into the bottom of the crust.
- In a medium bowl, whisk together the remaining 1/4 cup of sugar with the eggs, flour, vanilla, salt, and heavy cream. Pour over the cranberry mixture.
- Tap the pie plate on the counter a few times to remove some of the air bubbles. Place the pie plate on a rimmed baking sheet and bake until the filling is set, about 50-60 minutes. Let cool completely before slicing.
- Top with whipped cream, a dusting of powdered sugar, and/or some sugared cranberries, if desired.
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This recipe was originally published in 2017 and has been updated in 2021 with new text, a recipe card, and more to improve reader experience.
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Looks so very festive and yummy with cranberries.
ReplyDeleteMmm, cranberries! Love them! Never had them in pie, though -- gotta try this. Thanks!
ReplyDeleteI cannot get enough cranberries right now and this pie looks perfect to get in my berry fix :). YUM!
ReplyDeletefinally, something new and different for thanksgiving dessert! this looks amazing and i'd love it. :)
ReplyDeleteThat looks and sounds like a slice of heaven to me :)
ReplyDeleteA lovely holiday pie!!!
ReplyDelete