Description
This Cranberry Custard Pie Delight combines a buttery, flaky crust with a creamy, tart custard filling made from fresh or frozen cranberries. The pie balances the bright acidity of cranberries with a smooth, vanilla-infused custard, enhanced by subtle citrus notes and warm nutmeg. Perfect for festive occasions or whenever you crave a luscious, tangy dessert that pleases the palate with a harmonious blend of flavors and textures.
Ingredients
Scale
For the Crust
- 1.5 cups all-purpose flour
- 0.5 teaspoon salt
- 0.5 cup cold butter, cut into small pieces
- 4-6 tablespoons ice water
For the Cranberry Filling
- 2 cups fresh or frozen cranberries
- 0.5 cup water
- 0.75 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon orange zest
For the Custard
- 3 large eggs
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 0.25 teaspoon ground nutmeg
- 1.5 cups heavy cream, heated until scalded
Instructions
- Prepare the Pie Crust: In a large mixing bowl, combine 1.5 cups of all-purpose flour and 0.5 teaspoon of salt. Cut 0.5 cup of cold butter into small pieces and incorporate it into the flour mixture using a pastry cutter or fingers until it resembles coarse crumbs. Gradually add 4-6 tablespoons of ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
- Make the Cranberry Filling: In a medium saucepan, combine 2 cups of fresh or frozen cranberries, 0.5 cup water, 0.75 cup sugar, 1 tablespoon lemon juice, and 1 teaspoon orange zest. Bring the mixture to a simmer over medium heat. Cook until the cranberries burst and the filling thickens slightly, about 10 minutes. Remove from heat and allow to cool slightly.
- Roll Out and Blind Bake the Crust: Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough to fit a 9-inch pie dish. Transfer the dough to the pie dish, trim excess edges, and prick the bottom with a fork to prevent bubbling. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake an additional 10 minutes until golden. Let cool slightly.
- Prepare the Custard: In a mixing bowl, whisk together 3 large eggs, 0.5 cup granulated sugar, 1 teaspoon vanilla extract, 2 tablespoons all-purpose flour, and 0.25 teaspoon ground nutmeg until smooth. Slowly whisk in 1.5 cups of scalded heavy cream, tempering the eggs to prevent curdling. The heavy cream should be heated until just steaming and just before boiling.
- Assemble the Pie: Spread the cooled cranberry filling evenly over the baked crust. Pour the custard mixture over the cranberries carefully to avoid mixing. Place the pie on a baking sheet to catch any drips.
- Bake the Pie: Bake the assembled pie in the preheated oven at 375°F (190°C) for 35-40 minutes, or until the custard is set but still slightly jiggly in the center. A knife inserted near the center should come out mostly clean. Remove from oven and let cool completely to allow custard to firm up.
- Serve: Once cooled, slice into 8 pieces and serve. The pie is perfect as is or topped with a dollop of whipped cream or vanilla ice cream for extra indulgence.
Notes
- Use fresh cranberries for the best tart flavor, but frozen will also work well.
- Ensure the heavy cream is scalded properly: heat until just about to boil, then remove from heat to avoid curdling.
- Blind baking the crust prevents a soggy bottom from the custard and fruit filling.
- Allow the pie to cool fully before slicing to help the custard set firmly.
- This pie can be stored in the refrigerator for up to 3 days.
