Cranberry Custard Pie

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Photo by José Picayo
Cranberry Custard Pie 3.3 57 5 1
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 432 calories
    • Fat 19 g
    • Sat Fat 11 g
    • Cholesterol 175 mg
    • Sodium 323 mg
    • Protein 9 g
    • Carbohydrate 57 g
    • Sugar 31 g
    • Fiber 3 g
    • Iron 2 mg
    • Calcium 90 mg

Prepare the piecrust: Roll the dough into a 12-inch circle on a floured work surface. Transfer to a 9-inch pie plate. Trim the dough to a 1-inch overhang and tuck under itself to form a thick rim; crimp the edge. (Watch this video for a how-to.) Chill for at least 30 minutes.Heat oven to 350° F. Prick the bottom of the dough with a fork. Line the dough with a piece of foil, leaving an overhang all around. Fill with dried beans or pie weights and bake until dry, 45 to 50 minutes. Remove the beans and foil.Make the custard: Reduce oven to 325° F. Whisk together the flour, sugar, and salt in a large bowl. In a separate bowl, whisk together the milk, egg yolks, butter, and vanilla. Add the wet ingredients to the dry ingredients and whisk until well combined (make sure there are no lumps).Pour the mixture into the parbaked piecrust and bake until the center is set but still slightly wobbly, 40 to 50 minutes. Let cool; chill in the refrigerator until firm, 4 to 5 hours.Make the topping: Combine the cranberries, sugar, orange zest and juice, and salt in a medium pot and cook over medium-high heat, stirring often, until the liquid thickens and some of the cranberries burst, 5 to 8 minutes. Transfer to a shallow bowl and chill until cold, 30 minutes to 1 hour.Spread the cranberry mixture on the pie and serve immediately. Or refrigerate the pie and topping separately for up to 2 days.

Ingredients

  1. Check For the piecrust:
  2. Check 1 recipe Basic Flaky Piecrust or 1 prepared piecrust
  3. Check all-purpose flour, for rolling
  4. Check For the custard:
  5. Check 1/2 cup all-purpose flour, spooned and leveled
  6. Check 1/2 cup sugar
  7. Check 1/2 teaspoon fine salt
  8. Check 1 3/4 cups whole milk
  9. Check 5 large egg yolks, beaten
  10. Check 2 tablespoons unsalted butter, melted
  11. Check 1 teaspoon pure vanilla extract
  12. Check For the topping:
  13. Check 3 cups fresh or frozen cranberries
  14. Check 1/2 cup sugar
  15. Check 1 tablespoon grated orange zest, plus 2 tablespoons orange juice
  16. Check pinch fine salt

Directions

  1. Prepare the piecrust: Roll the dough into a 12-inch circle on a floured work surface. Transfer to a 9-inch pie plate. Trim the dough to a 1-inch overhang and tuck under itself to form a thick rim; crimp the edge. (Watch this video for a how-to.) Chill for at least 30 minutes.
  2. Heat oven to 350° F. Prick the bottom of the dough with a fork. Line the dough with a piece of foil, leaving an overhang all around. Fill with dried beans or pie weights and bake until dry, 45 to 50 minutes. Remove the beans and foil.
  3. Make the custard: Reduce oven to 325° F. Whisk together the flour, sugar, and salt in a large bowl. In a separate bowl, whisk together the milk, egg yolks, butter, and vanilla. Add the wet ingredients to the dry ingredients and whisk until well combined (make sure there are no lumps).
  4. Pour the mixture into the parbaked piecrust and bake until the center is set but still slightly wobbly, 40 to 50 minutes. Let cool; chill in the refrigerator until firm, 4 to 5 hours.
  5. Make the topping: Combine the cranberries, sugar, orange zest and juice, and salt in a medium pot and cook over medium-high heat, stirring often, until the liquid thickens and some of the cranberries burst, 5 to 8 minutes. Transfer to a shallow bowl and chill until cold, 30 minutes to 1 hour.
  6. Spread the cranberry mixture on the pie and serve immediately. Or refrigerate the pie and topping separately for up to 2 days.