Description
A festive cranberry custard pie with silky filling and bright cranberry topping, perfect for holiday gatherings and seasonal baking.
Ingredients
For the Pie Crust
- 1 ½ cups all-purpose flour, plus more for dusting
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cubed
- 4–6 tablespoons ice water
For the Cranberry Filling
- 12 ounces fresh or frozen cranberries
- ¾ cup granulated sugar
- ½ cup water
- 1 tablespoon lemon juice
- 1 teaspoon orange zest
For the 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 crust.
Combine flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add ice water gradually until the dough comes together.
2. Chill and roll.
Form dough into a disc, wrap, and chill 30 minutes. Roll out on a floured surface and fit into a pie dish.
3. Blind bake.
Dock crust with a fork, line with parchment and pie weights, and bake at 375°F for 12–15 minutes. Remove weights and bake 5 minutes more.
4. Make the cranberry filling.
Simmer cranberries, sugar, water, lemon juice, and orange zest until berries burst and mixture thickens. Cool slightly.
5. Prepare the custard.
Whisk eggs, sugar, vanilla, nutmeg, cream, and flour until smooth.
6. Layer and bake.
Spread cranberry mixture evenly in the crust. Pour custard over top. Bake at 350°F for 35–45 minutes until center is just set.
7. Cool and serve.
Let the pie cool completely before slicing to ensure clean cuts.
Notes
Chill dough thoroughly to ensure flakiness.
If cranberries taste too tart, add 1–2 tablespoons sugar.
Pie is best refrigerated at least 4 hours before serving.