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Cranberry Custard Pie Recipe

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4.4 from 67 reviews

This Cranberry Custard Pie features a flaky homemade crust filled with a vibrant cranberry jam topped with a rich, creamy custard. The tartness of fresh cranberries perfectly balances the sweet, velvety custard, making it a comforting yet exciting dessert ideal for holidays or any special occasion. The pie is baked until the custard is just set, with a golden crust that adds delightful texture to each bite.

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 your fingers until the mixture resembles coarse crumbs, which helps ensure flakiness. Gradually add the ice water, one tablespoon at a time, mixing just until the dough starts to come together. Avoid overmixing to keep the crust tender. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to chill.
  2. Roll Out the Crust: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate, trimming any excess. Crimp the edges using a fork or your fingers for a decorative finish. 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 to a simmer. Cook for 10-15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens to a jam-like consistency. Remove from heat and allow the filling 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 (scalded), whisking occasionally to prevent scorching. Slowly pour the hot cream into the egg mixture in a thin stream while whisking constantly to temper the eggs and prevent curdling. Continue to whisk until fully combined.
  5. Assemble and Bake the Pie: Preheat the oven to 350°F (175°C). Spread the cranberry filling evenly over the bottom of the chilled pie crust. Carefully pour the custard mixture over the cranberry layer. Bake the pie for 45-55 minutes until the custard is mostly set but still slightly jiggly in the center. After 25 minutes, tent the edges of the crust with foil or a pie shield to prevent over-browning. Once baked, cool the pie completely on a wire rack, then refrigerate for at least 2 hours before serving to allow the custard to fully set and flavors to meld.

Notes

  • Use fresh or frozen cranberries; if frozen, do not thaw before cooking.
  • Chilling the pie crust helps prevent shrinking and maintains flakiness.
  • Tempering the eggs with the hot cream is crucial to prevent curdling and achieve a smooth custard.
  • Cover the crust edges with foil halfway through baking to avoid burning.
  • Allow the pie to chill thoroughly after baking for the best texture and flavor.

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