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Cranberry Custard Pie

Name: Cranberry Custard Pie
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour, plus more for dusting (for crust); 1 teaspoon salt (for crust); ½ cup unsalted butter, very cold and cut into cubes (for crust); ½ cup ice water, plus more if needed (for crust); 1 tablespoon granulated sugar (optional, for crust); 2 cups fresh or frozen cranberries; ½ cup granulated sugar, or to taste (for filling); 1 tablespoon all-purpose flour or cornstarch (for filling); 1 teaspoon orange zest, finely grated (for filling); 4 large eggs, at room temperature (for custard); 1 cup granulated sugar (for custard); ½ cup all-purpose flour (for custard); ½ teaspoon salt (for custard); 2 cups whole milk, warmed (or 1 cup whole milk and 1 cup heavy cream) (for custard); 2 teaspoons pure vanilla extract (for custard); ¼ teaspoon fresh grated nutmeg (optional, for custard); Powdered sugar, for dusting (optional garnish); Fresh mint sprigs (optional garnish)

Cranberry Custard Pie is more than just a dessert; it’s a celebration of flavors and textures that come together to create a slice of heaven. Whether you’re hosting a special gathering or simply treating yourself to something sweet, this pie offers a delightful balance of tart cranberries and creamy, silky custard. Each bite evokes a sense of nostalgia for cozy family dinners while promising to impress even the most discerning of palates. Let’s dive in and explore why this recipe is a must-try and how to make it at home.

Why Make This Recipe

The combination of sweet and tart flavors makes every bite an adventure for your taste buds.
The creamy custard adds a luxurious texture that pairs beautifully with the bright cranberries.

This Cranberry Custard Pie is perfect for any occasion, from holiday gatherings to casual brunches. Its unique flavor profile guarantees it will be the star of the dessert table.

Simple Way to Prepare Cranberry Custard Pie

Creating the perfect Cranberry Custard Pie involves a few key steps, but with a little time and patience, you can master this delicious treat. Let’s break it down to make your pie-making experience as smooth as possible.

Gather Your Ingredients

Before you start, make sure you have everything you need for your Cranberry Custard Pie. Here’s the complete list of ingredients:

1 ½ cups all-purpose flour, plus more for dusting (for crust)
1 teaspoon salt (for crust)
½ cup (1 stick) unsalted butter, very cold and cut into cubes (for crust)
½ cup ice water, plus more if needed (for crust)
1 tablespoon granulated sugar (optional, for crust)
2 cups fresh or frozen cranberries
½ cup granulated sugar, or to taste (for filling)
1 tablespoon all-purpose flour or cornstarch (for filling)
1 teaspoon orange zest, finely grated (for filling)
4 large eggs, at room temperature (for custard)
1 cup granulated sugar (for custard)
½ cup all-purpose flour (for custard)
½ teaspoon salt (for custard)
2 cups whole milk, warmed (or 1 cup whole milk and 1 cup heavy cream) (for custard)
2 teaspoons pure vanilla extract (for custard)
¼ teaspoon fresh grated nutmeg (optional, for custard)
Powdered sugar, for dusting (optional garnish)
Fresh mint sprigs (optional garnish)

Making the Crust

Combine Dry Ingredients (Crust)
In a large mixing bowl, whisk together the 1 ½ cups of all-purpose flour, 1 teaspoon of salt, and 1 tablespoon of granulated sugar (if using). This forms the essential foundation of your Cranberry Custard Pie.
Incorporate Cold Butter (Crust)
Add the very cold, cubed unsalted butter to the flour mixture. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. Keep the butter as cold as possible for a flaky crust. Avoid overworking.
Add Ice Water Gradually (Crust)
Gradually add the ½ cup of ice water, one tablespoon at a time, mixing gently until the dough just comes together. It should be moist enough to hold together but not sticky.
Form and Chill the Dough (Crust)
Gather the dough into a ball, flatten it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days. Chilling allows the gluten to relax and the butter to firm up again which is essential for a perfect crust.

Rolling Out the Dough

Roll Out the Dough (Crust)
On a lightly floured surface, roll out the chilled dough into a 12-inch circle, approximately ⅛-inch thick. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving about a ½-inch overhang, then fold the overhang under and crimp decoratively.

Baking the Crust

Blind Bake the Crust
Preheat your oven to 375°F (190°C). Line the pie crust with parchment paper and fill it with pie weights, dried beans, or rice. Bake for 15-20 minutes, or until the edges are lightly golden. Remove the parchment paper and weights, then continue to bake for another 5-10 minutes, or until the bottom is lightly golden and appears dry. Let it cool completely on a wire rack.

Preparing the Cranberry Filling

Prepare the Cranberries
If you are using fresh cranberries, wash them thoroughly. If using frozen, there’s no need to thaw. Place the cranberries in a medium bowl.
Sweeten and Thicken
Add ½ cup of granulated sugar, 1 tablespoon of all-purpose flour (or cornstarch), and 1 teaspoon of orange zest to the cranberries. Gently toss until evenly coated. The flour will help thicken the juices, and orange zest will enhance the cranberries’ natural flavor.
Set Aside
Let the cranberries sit for a few minutes while you prepare the custard. This resting period allows the sweetener to draw out the berry juices and meld the flavors together.

Making the Custard

Warm the Milk
In a medium saucepan, gently warm the 2 cups of whole milk (or the milk and cream mixture) over medium heat until hot but not boiling (small bubbles should form at the edges). Remove from heat to help ensure even cooking and prevent curdling.
Whisk Eggs and Sugar
In a large bowl, whisk the 4 large eggs and 1 cup of granulated sugar until light in color and slightly thickened, about 2-3 minutes. This step incorporates air into the mixture, which is crucial for achieving that luscious texture.
Add Dry Custard Ingredients
Whisk in the ½ cup of all-purpose flour and ½ teaspoon of salt into the egg mixture until no lumps remain. The flour acts as a stabilizer for achieving a creamy texture in the custard.
Temper the Eggs
Slowly pour about half of the warm milk into the egg mixture while continuously whisking vigorously. This helps gradually raise the temperature of the eggs, preventing scrambling. Once combined, pour the tempered egg mixture back into the saucepan with the remaining warm milk, whisking constantly.
Add Flavorings
Stir in the 2 teaspoons of pure vanilla extract and ¼ teaspoon of fresh grated nutmeg (if using). The vanilla lends a comforting base note, while nutmeg adds a subtle warmth to the custard mixture.

Assembling the Pie

Preheat Oven and Prepare Pie Plate
Preheat your oven to 350°F (175°C). Ensure your blind-baked pie crust is completely cool. Place the pie plate on a baking sheet for easier handling.
Arrange Cranberries
Evenly scatter the prepared cranberry filling mixture over the bottom of your cooled, blind-baked pie crust. This ensures that each slice is beautifully filled with fruit.
Pour in Custard
Carefully and slowly pour the silky custard mixture over the cranberries in the pie crust. Take your time as you pour to achieve a harmonious blend of fruit and custard.
Bake the Pie
Carefully transfer the baking sheet with the pie to the preheated oven. Bake for 50-65 minutes, or until the edges of the custard are set and slightly puffed, but the center still has a slight wobble when gently shaken.
Check for Doneness
Insert a thin knife or skewer about 1 inch from the edge of the pie; it should come out clean. Alternatively, an instant-read thermometer inserted into the center (avoiding cranberries) should register 175°F (79°C). If the crust browns too quickly, loosely tent the edges with foil.
Cool Completely
Once baked, remove from the oven and place on a wire rack to cool completely. This step is critical for proper setting. Allow at least 3-4 hours at room temperature, or chill in the refrigerator before serving. The flavors will deepen and enhance as it cools.
Slice and Serve
Once fully chilled and set, use a sharp, thin knife to cut generous slices. For the cleanest cuts, dip the knife in hot water and wipe it clean between each slice.

Optional Garnishing

Garnish (Optional)
Dust each slice lightly with powdered sugar or add a fresh mint sprig for a touch of color. A dollop of freshly whipped cream or a scoop of vanilla bean ice cream also makes a wonderful accompaniment.

Best Way to Store Cranberry Custard Pie

Storing leftover Cranberry Custard Pie can help you enjoy this delightful treat for days to come. Here’s how to keep it fresh:

Refrigerate up to 3–4 days at 40°F.
For best taste, consume within 1–2 days.
Freeze up to 2 months in an airtight container.

If freezing, slice the pie beforehand for easily accessible portions when you’re craving dessert!

How to Serve Cranberry Custard Pie

When it comes to serving this mouthwatering Cranberry Custard Pie, consider pairing it with various accompaniments to enhance the experience. Here are some ideas:

Serve warm with a drizzle of caramel sauce for an indulgent treat.
Top with a scoop of vanilla or cinnamon ice cream for a comforting combo that contrasts textures perfectly.
Consider a dollop of sweetened whipped cream with a hint of vanilla to lighten the flavors.
For a refreshing palate cleanse, add a sprinkle of freshly grated orange zest over the slices before serving.

Whatever your choice, the pie itself will shine as the star of the dessert table.

Tips to Make Cranberry Custard Pie

Use Cold Ingredients: Ensure your butter and milk are cold to achieve the flakiest crust and smooth custard.
Don’t Skip the Chilling: Chilling your crust is vital for securing its texture. Make sure to uphold the resting time.
Check Doneness Carefully: The custard should wobble slightly when you shake the pie, indicating it’s perfectly set.

Variations or Substitutions

If you’re feeling adventurous, consider these variations to elevate your Cranberry Custard Pie:

Add Nuts: Incorporate chopped walnuts or pecans for a delightful crunch that complements the creamy filling.
Cinnamon Spice: Add a teaspoon of cinnamon to the custard mixture for a warm, cozy twist.

If you prefer almond flavor, swap the vanilla extract with almond extract, giving the pie a unique taste profile.

FAQs

Q: Can I make this ahead?
A: Yes! You can prepare the pie a day in advance and refrigerate it. Let it sit at room temperature for about 30 minutes before serving.

Q: How do I prevent the crust from getting soggy?
A: Blind baking the crust until lightly golden helps create a barrier, reducing moisture absorption from the filling.

Q: What can I serve alongside the pie?

Sweetened whipped cream
Ice cream (vanilla or cinnamon)
A drizzle of caramel sauce

The sweetness of these accompaniments complements the pie’s tartness beautifully.

Conclusion

Crafting the perfect Cranberry Custard Pie is a labor of love, but the rewarding burst of flavors in every bite makes it all worthwhile. Whether you’re sharing it with loved ones at holiday gatherings or savoring a piece yourself, this pie encapsulates the warmth and joy of homemade desserts. So roll up your sleeves and dive into this delectable recipe. Your taste buds will thank you, and your family will be begging for seconds!