November 28, 2017

Cranberry custard pie


This year I was looking for a new pie recipe for Thanksgiving to change things up a little bit. My twins and I love cranberries and as I noted in my last recipe post, I'm trying to make use of cranberries more in my recipes. I've made a cranberry apple pie before, but I wanted cranberries to really be the star of the pie. I also didn't want it to be overpowering with the tartness of cranberries. I found this recipe and I used it as a guide for the below recipe. The sweet custard off-sets the tartness nicely and provides a tasty way to hold the cranberries all together. My family enjoyed it a lot and because cranberries continue to be a part of the holidays, I'm posting this for a lovely and different Christmas or other winter holiday dessert. The cranberries make the color perfect for the holidays! Plus it's a really easy pie to put together. Everyone was remarking about how pretty the pie looked. I'd definitely include it with any holiday meal or whenever I have an excuse to make pie throughout cranberry season.


Cranberry custard pie
1 recipe of your favorite pie crust (I use olive oil or butter/lard)
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

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.


What was I cooking one year ago?: sour cream cranberry bars
Two years ago?: peanut butter cup bars
Three years ago?: Mexican hot chocolate cookies
Four years ago?: Creamy jalapeno spaghetti squash & chicken bake
Five?: old-fashioned pumpkin pie
Six?: cranberry sauce quickbread
7?: creamy cauliflower soup

6 comments:

  1. Looks so very festive and yummy with cranberries.

    ReplyDelete
  2. Mmm, cranberries! Love them! Never had them in pie, though -- gotta try this. Thanks!

    ReplyDelete
  3. I cannot get enough cranberries right now and this pie looks perfect to get in my berry fix :). YUM!

    ReplyDelete
  4. finally, something new and different for thanksgiving dessert! this looks amazing and i'd love it. :)

    ReplyDelete

I love to hear from you!