Description
A delightful dessert combining tart cranberries and creamy custard in a flaky pie crust.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 4–6 tablespoons ice water
- 12 ounces fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 teaspoon orange zest
- 4 large eggs
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon ground nutmeg
- 2 cups heavy cream
- 2 tablespoons all-purpose flour
Instructions
- Whisk together flour and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until dough forms a disc. Wrap in plastic and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll chilled dough to a 12-inch circle. Transfer carefully to a 9-inch pie plate. Trim and crimp edges. Freeze for 15 minutes to prevent shrinking during baking.
- Combine cranberries, water, sugar, lemon juice, and orange zest in a medium saucepan. Bring to a boil over medium heat, then simmer for 10-15 minutes until cranberries burst and mixture thickens to jam consistency. Remove from heat and cool slightly.
- Whisk eggs, sugar, vanilla, flour, and nutmeg until combined. Heat cream in a saucepan until just about to boil, whisking to avoid scorching. Slowly add hot cream to egg mixture while whisking constantly to prevent curdling. Mix until smooth.
- Preheat oven to 350°F. Spread cranberry filling evenly over crust. Pour custard over filling gently. Bake for 45-55 minutes until custard is set but slightly jiggly in the center. Cool on a wire rack then refrigerate for at least 2 hours before serving.
Notes
- Allow plenty of time for cooling before serving for the best texture.
- This pie can be made a day in advance.
- Store leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg