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Cranberry Custard Pie Recipe

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4.9 from 138 reviews

This Cranberry Custard Pie offers a delightful combination of tart fresh cranberries and smooth, sweet custard encased in a flaky, golden homemade pie crust. Tartness and creaminess balance perfectly in this classic dessert, ideal for holiday celebrations or any special occasion.

Ingredients

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. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap it 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 to a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges with a fork or fingers. Place the pie plate in the freezer for at least 15 minutes to 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 mixture thickens to jam-like consistency. Remove from heat and cool slightly.
  4. Prepare the Custard: In a large bowl, whisk eggs, sugar, vanilla extract, flour, and nutmeg until combined. Heat the heavy cream in a saucepan until just about to boil, whisking occasionally. Slowly pour hot cream into the egg mixture while whisking constantly to prevent curdling, mixing well.
  5. Assembling and Baking the Pie: Preheat oven to 350°F (175°C). Spread cranberry filling evenly over the pie crust bottom. Gently pour custard mixture over the cranberries. Bake for 45-55 minutes until custard is set but slightly jiggly in the center. After 25 minutes of baking, cover the pie crust edges with foil or a pie shield to prevent over-browning. Let pie cool completely on a wire rack, then refrigerate at least 2 hours before serving.

Notes

  • Use cold butter and keep dough chilled to ensure a flaky crust.
  • Cover pie edges with foil after 25 minutes to avoid over-browning.
  • Allow pie to fully chill before slicing for best custard texture.
  • Fresh or frozen cranberries can be used interchangeably.
  • Avoid overmixing dough to keep crust tender.

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