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Cranberry Custard Pie

A tantalizing dessert that combines the tartness of cranberries with the creaminess of custard, perfect for any occasion.
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Prep Time 1 hour
Cook Time 55 minutes
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 1.5 cups all-purpose flour, plus more for dusting
  • 0.5 teaspoons salt A pinch to balance sweetness
  • 0.5 cups unsalted butter, cold, cut into cubes
  • 4-6 tablespoons ice water
For the Cranberry Filling
  • 12 ounces fresh or frozen cranberries Frozen cranberries can be used
  • 0.75 cups granulated sugar Plus a sprinkle more for sugar magic
  • 0.5 cups water
  • 1 tablespoons lemon juice For a zesty squeeze of sunshine
  • 1 teaspoons orange zest A bright burst of citrus
For the Custard
  • 4 large eggs The golden nugget of the kitchen
  • 0.5 cups granulated sugar For the custard goodness
  • 0.5 teaspoons vanilla extract Everyone’s favorite floral hug
  • 0.125 teaspoons ground nutmeg The warm embrace of cozy spices
  • 2 cups heavy cream Dreamy pour of velvety richness
  • 2 tablespoons all-purpose flour To bind the dreams together

Method
 

Prepare the Pie Crust
  1. Mix flour and salt in a large bowl. Cut in butter until coarse crumbs form. Gradually add ice water until dough comes together. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
Roll Out the Crust
  1. Flour your surface and roll the chilled dough into a 12-inch circle. Lay it into a 9-inch pie plate, pressing it gently into the corners. Crimp the edges and freeze for 15 minutes.
Make the Cranberry Filling
  1. In a saucepan, combine cranberries, water, sugar, lemon juice, and orange zest. Bring to a boil and cook until thickened. Remove from heat and cool.
Prepare the Custard
  1. In a bowl, whisk together eggs, sugar, vanilla, flour, and nutmeg. Heat the cream until just boiling, then gradually mix into the egg mixture while whisking.
Assemble and Bake
  1. Preheat oven to 350°F (175°C). Spread cranberry filling into the pie crust, then pour custard over filling. Bake for 45-55 minutes until set. Cool completely before refrigerating for 2 hours.

Notes

Serve with whipped cream or a sprinkle of cinnamon. Store in the fridge for up to three days.