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Cranberry Custard Pie

A delightful pie that combines the tartness of cranberries with a creamy custard filling, perfect for holiday gatherings or cozy evenings.
Print Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American, Holiday
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups all-purpose flour, plus more for dusting
  • 0.5 teaspoon salt
  • 0.5 cups cold unsalted butter, cut into cubes 1 stick
  • 4-6 tablespoons ice water
For the Filling
  • 12 ounces fresh or frozen cranberries
  • 0.75 cups granulated sugar, divided
  • 0.5 cups water
  • 1 tablespoon lemon juice
  • 1 teaspoon orange zest
For the Custard
  • 4 large eggs
  • 0.5 cups granulated sugar the second half
  • 0.5 teaspoon vanilla extract
  • 0.125 teaspoon ground nutmeg
  • 2 cups heavy cream
  • 2 tablespoons all-purpose flour the third

Method
 

Preparation of the Crust
  1. In a large bowl, whisk together the flour and salt.
  2. Cut in the cold butter until you reach a creamy, crumbly texture.
  3. Gradually add the ice water until the dough comes together into a disc.
  4. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Rolling Out the Crust
  1. Dust a clean surface with flour and roll the dough into a 12-inch circle.
  2. Place the dough into a 9-inch pie plate and chill in the freezer for 15 minutes.
Preparing the Filling
  1. In a saucepan, combine cranberries, water, sugar, lemon juice, and orange zest.
  2. Bring the mixture to a boil and simmer until it thickens.
  3. Remove from heat and cool slightly.
Making the Custard
  1. Whisk together eggs, sugar, vanilla, flour, and nutmeg.
  2. Heat the cream until it's hot but not boiling.
  3. Slowly add the cream to the egg mixture while whisking to create a smooth custard.
Assembling and Baking
  1. Preheat your oven to 350°F (175°C).
  2. Spread the cranberry filling into your pie crust.
  3. Pour the custard over the filling.
  4. Bake for 45-55 minutes, until the custard is set.
  5. Cool completely, then refrigerate for 2 hours before serving.

Notes

Serve chilled with whipped cream or powdered sugar. Store leftovers in the fridge for up to 3 days.