The cranberry season is at its peak this month. When in season, cranberries can be used for many recipes. One of the most popular ones is Cranberry Custard Pie. in this blog, i will share with you a Cranberry Custard Pie Recipe that is extremely delicious. The Cranberry Custard Pie is a rich, gooey custard filling with a crisp crust. It’s a wonderful pie to serve on any occasion and date it to the Christmas season.
This Cranberry Custard Pie is stuffed with sweet and tart cranberries, and is perfect for any holiday celebration. It’s also surprisingly light and easy to make using an oven. This pie is a delicious way to use up leftover cranberries! It’s easy to make and the filling is both creamy and delicious. This recipe is a delicious read and you will appreciate the subtle flavor of this pie.
Every Thanksgiving, I go to my parents’ house to celebrate family with my mother in law. While I enjoy the experience, I don’t always remember the turkey and the mashed potatoes, or even the cranberry sauce. This year, I decided to revive these memories with this delicious recipe of a Cranberry Custard Pie.
How To Make Cranberry Custard Pie
Cranberry Custard Pie is a Thanksgiving classic. It’s one of those must-have pies for people who love Thanksgiving. The filling is sweet and tangy and it is great on its own, but the real joy of this pie comes from the thick, flaky, buttery crust. The flavor of this cranberry pie is a wonderful balance of sweet and tart. It is a simple recipe that is a perfect ending to any holiday meal. Give it a try today!
Ingredients
- 1 (14-ounce box) refrigerated pie dough
- 2 tablespoons all-purpose flour (plus more for dusting)
- 3 large eggs
- 1 (12-ounce bag) cranberries, slightly thawed if frozen
- 1 cup granulated sugar
- 1/2 teaspoon lemon zest (finely grated)
- 2/3 cup heavy cream
- Confectioners’ sugar (for dusting)
Step By Step Instructions To Make Cranberry Custard Pie
Step 1
Lightly flour a surface and lay out one sheet of pie dough. Put the second pie dough sheet directly on top of the first. Lightly beat 1 egg and brush it on the dough.
Step 2
Roll out the double layer of dough into a 12-inch circle. Put the mixture into a pie plate 9 inches in diameter. Use your fingers or a fork to crimp the overhanging dough.
Step 3
Apply more egg beaten to the edge. Let the mixture sit in the refrigerator for about 30 minutes to firm up.
Step 4
Heat the oven to 350 degrees Fahrenheit. Cover the crust with foil, then fill it with dried beans or pie weights. Bake for about 15 minutes or until lightly golden around the edge.
Step 5
Remove the foil and weights and continue baking for about 5 more minutes or until the bottom of the crust is dry. Then, transfer it to a rack and let it cool completely.
Step 6
For the filling: Combine the cranberries, 3/4 cup sugar, and lemon zest in a large bowl. Once the crust has cooled, spread it with the filling.
Step 7
Combine the remaining 2 eggs, heavy cream, flour and 1/4 cup sugar in a bowl; pour over the cranberries.
Step 8
Bake for 50 minutes to 1 hour, or until the filling is set and slightly puffed. Allow to cool completely on a rack. Sprinkle confectioners’ sugar over the top. Enjoy!
In Closing
We hope you enjoyed this recipe for Cranberry Custard Pie. This Cranberry Custard Pie recipe is one of the most delicious pies I have ever had! It has a delicious flaky crust, smooth custard and tart cranberries that make it a Thanksgiving favorite. I hope it makes a great addition to your Thanksgiving table as well! If you have any question about this recipe, please leave a comment below. Thanks for reading!
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Cranberry Custard Pie Recipe
Ingredients
- 1 (14-ounce box) refrigerated pie dough
- 2 tablespoons all-purpose flour (plus more for dusting)
- 3 large eggs
- 1 (12-ounce bag) cranberries, slightly thawed if frozen
- 1 cup granulated sugar
- 1/2 teaspoon lemon zest (finely grated)
- 2/3 cup heavy cream
- Confectioners' sugar (for dusting)
Instructions
- Lightly flour a surface and lay out one sheet of pie dough. Put the second pie dough sheet directly on top of the first. Lightly beat 1 egg and brush it on the dough.
- Roll out the double layer of dough into a 12-inch circle. Put the mixture into a pie plate 9 inches in diameter. Use your fingers or a fork to crimp the overhanging dough.
- Apply more egg beaten to the edge. Let the mixture sit in the refrigerator for about 30 minutes to firm up.
- Heat the oven to 350 degrees Fahrenheit. Cover the crust with foil, then fill it with dried beans or pie weights. Bake for about 15 minutes or until lightly golden around the edge.
- Remove the foil and weights and continue baking for about 5 more minutes or until the bottom of the crust is dry. Then, transfer it to a rack and let it cool completely.
- For the filling: Combine the cranberries, 3/4 cup sugar, and lemon zest in a large bowl. Once the crust has cooled, spread it with the filling.
- Combine the remaining 2 eggs, heavy cream, flour and 1/4 cup sugar in a bowl; pour over the cranberries.
- Bake for 50 minutes to 1 hour, or until the filling is set and slightly puffed. Allow to cool completely on a rack. Sprinkle confectioners' sugar over the top. Enjoy!
