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Cranberry Custard Pie Recipe

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★★★★★

4.5 from 128 reviews

This Cranberry Custard Pie blends the tartness of fresh cranberries with a rich, velvety custard nestled in a flaky, buttery crust. Perfectly balanced between sweet and tangy, this pie offers a comforting yet exciting dessert experience ideal for festive occasions or cozy gatherings.

Ingredients

Scale

Pie Crust

  • 1 ½ cups all-purpose flour, plus more for dusting
  • ½ teaspoon salt
  • ½ cup (1 stick) cold unsalted butter, cut into cubes
  • 4–6 tablespoons ice water

Cranberry Filling

  • 12 ounces fresh or frozen cranberries
  • ¾ cup granulated sugar
  • ½ cup water
  • 1 tablespoon lemon juice
  • 1 teaspoon orange zest

Custard

  • 4 large eggs
  • ½ cup granulated sugar
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon ground nutmeg
  • 2 cups heavy cream
  • 2 tablespoons all-purpose flour

Instructions

  1. Prepare the Pie Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or fingers until the mixture resembles coarse crumbs with small butter pieces for flakiness. Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together without overmixing. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  2. Roll Out the Crust: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate, trim any excess dough, and crimp the edges using a fork or fingers. Place the pie plate in the freezer for at least 15 minutes to help prevent shrinking during baking.
  3. Make the Cranberry Filling: In a medium saucepan, combine cranberries, water, sugar, lemon juice, and orange zest. Bring to a boil over medium heat, then reduce heat and simmer for 10-15 minutes until cranberries burst and the mixture thickens to a jam-like consistency. Remove from heat and allow to cool slightly.
  4. Prepare the Custard: In a large bowl, whisk together eggs, sugar, vanilla extract, flour, and nutmeg until smooth. In a separate saucepan, heat the heavy cream until just about to boil (scalding), whisking occasionally to prevent scorching. Slowly pour the hot cream into the egg mixture while whisking constantly to temper the eggs and prevent curdling. Mix until well combined.
  5. Assemble and Bake the Pie: Preheat oven to 350°F (175°C). Evenly spread the cranberry filling over the bottom of the chilled pie crust. Gently pour the custard mixture over the cranberry filling. Bake for 45-55 minutes until the custard is set but slightly jiggly at the center. To avoid over-browning, cover pie crust edges with foil or a pie shield after 25 minutes of baking. Allow the pie to cool completely on a wire rack, then refrigerate for at least 2 hours before serving.

Notes

  • Use cold butter and ice water to achieve a flaky pie crust.
  • Freezing the crust before baking helps prevent shrinking.
  • Tempering the eggs by slowly adding hot cream prevents curdling in the custard.
  • Cover the crust edges during baking to avoid excessive browning.
  • Refrigeration after baking allows the custard to fully set for clean slices.
  • Fresh or frozen cranberries both work well in the filling.

Keywords: cranberry custard pie, cranberry pie, custard pie, holiday dessert, flaky pie crust, creamy custard, tart cranberries

Find it online: https://miarosetti.com/cranberry-custard-pie-recipe/