Indulge in the delightful flavors of the holiday season with this scrumptious Cranberry Custard Pie recipe. Bursting with tangy cranberries and velvety custard, this pie is a festive treat that will impress your guests and satisfy your sweet tooth.
The combination of tart cranberries and creamy custard creates a harmonious balance of flavors, making every bite a truly memorable experience. Whether you’re hosting a holiday gathering or simply craving a comforting dessert, this Cranberry Custard Pie is sure to become a new favorite in your repertoire.
How to Make Cranberry Custard Pie
Equipment
- 9-inch pie dish
- Mixing bowls
- Whisk or electric mixer
- Saucepan
- Rolling pin
- Oven
Ingredients
For the crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and cubed
- 3-4 tablespoons ice water
For the filling
- 2 cups fresh cranberries
- 1 cup granulated sugar
- 4 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon orange zest (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the flour and salt for the crust. Add the chilled butter and use a pastry cutter or your fingertips to incorporate the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
- On a floured surface, roll out the chilled dough to fit your 9-inch pie dish. Carefully transfer the dough to the pie dish, pressing it gently into the bottom and sides.
- In a saucepan, combine the cranberries and sugar. Cook over medium heat until the cranberries burst and the sugar has dissolved, about 5 minutes. Remove from heat and set aside.
- In a separate bowl, whisk together the eggs, heavy cream, vanilla extract, salt, and orange zest (if using). Gradually pour the custard mixture over the cranberries, ensuring they are evenly distributed.
- Position the pie dish on a baking sheet and gently transfer it into the oven that has been preheated. Bake for 40-45 minutes or until the custard is set and the crust is golden brown.
- Once baked, remove the pie from the oven and let it cool on a wire rack. Before slicing and serving, let it cool completely.
Recipe Tips for Custard Pie
- Make sure to chill the pie dough before rolling it out. This will help create a flakier and more tender crust.
- When adding the custard mixture to the pie, pour it slowly and evenly over the cranberries to ensure even distribution.
- For a more pronounced citrus flavor, add a bit more orange zest to the custard mixture.
- Allow the pie to cool completely before slicing to ensure the custard sets properly and holds its shape.
What to Serve with Cranberry Custard Pie
- Serve each slice of pie with a dollop of freshly whipped cream for an extra creamy and indulgent touch.
- Sprinkle a dusting of powdered sugar over the top of the pie for an elegant presentation.
- Pair the pie with a scoop of vanilla ice cream or a drizzle of warm caramel sauce for a delightful contrast of flavors.
- Garnish with fresh cranberries and a sprig of mint for a festive and colorful touch.
Conclusion
Indulge in the festive flavors of cranberries and creamy custard with this delightful Cranberry Custard Pie recipe. The perfect balance of tartness and sweetness will leave your taste buds craving for more. Whether it’s a holiday gathering or a simple dessert for your family, this pie is sure to impress. Its buttery crust, bursting cranberries, and smooth custard filling make it an irresistible treat. Don’t miss the chance to savor this scrumptious dessert and create cherished memories with your loved ones.
FAQs
Do you recommend using frozen cranberries instead of fresh ones?
We recommend fresh ones, but you can even use frozen cranberries. However, keep in mind that frozen cranberries may release more liquid during cooking, so you may need to adjust the cooking time accordingly.
Can I use a store-bought pie crust instead of making it from scratch?
Yes, if you’re short on time or prefer convenience, you can use a pre-made pie crust, for that you need to follow the instruction mentioned on the package for baking.
Can I use a different type of fruit in this pie?
While cranberries are the star ingredient in this recipe, you can experiment with other fruits such as blueberries or raspberries. Adjust the sweetness accordingly to balance the flavors.
Can I freeze this pie?
For up to 2 months, you can freeze pie. Wrap it tightly in plastic wrap or aluminum foil before placing it in the freezer. Thaw it overnight in the refrigerator before serving.
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Cranberry Custard Pie
Equipment
- 9-inch pie dish
- Mixing bowls
- Whisk or electric mixer
- Saucepan
- Rolling Pin
- Oven
Ingredients
For the crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and cubed
- 3-4 tablespoons ice water
For the filling
- 2 cups fresh cranberries
- 1 cup granulated sugar
- 4 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon orange zest (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the flour and salt for the crust. Add the chilled butter and use a pastry cutter or your fingertips to incorporate the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
- On a floured surface, roll out the chilled dough to fit your 9-inch pie dish. Carefully transfer the dough to the pie dish, pressing it gently into the bottom and sides.
- In a saucepan, combine the cranberries and sugar. Cook over medium heat until the cranberries burst and the sugar has dissolved, about 5 minutes. Remove from heat and set aside.
- In a separate bowl, whisk together the eggs, heavy cream, vanilla extract, salt, and orange zest (if using). Gradually pour the custard mixture over the cranberries, ensuring they are evenly distributed.
- Position the pie dish on a baking sheet and gently transfer it into the oven that has been preheated. Bake for 40-45 minutes or until the custard is set and the crust is golden brown.
- Once baked, remove the pie from the oven and let it cool on a wire rack. Before slicing and serving, let it cool completely.
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