Description
This Cranberry Orange Custard Pie combines tart fresh cranberries with a smooth, creamy custard enriched with orange zest and vanilla, all baked in a flaky 10-inch pie shell. The pie is perfect for festive occasions or a delightful dessert to highlight seasonal flavors, offering a balance of sweet, tart, and citrus notes in every bite.
Ingredients
Scale
Pie Base
- 1 (10-inch) unbaked pie shell
Filling
- 12 oz. fresh cranberries (if frozen, thawed and patted dry)
- 1 1/2 cups sugar
- 3 eggs, beaten
- 1 cup heavy whipping cream
- 1/4 cup flour
- 1/2 tsp salt
- 1 Tbsp orange zest
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure even baking for your pie.
- Prepare Cranberries and Pie Shell: Place the fresh cranberries into the unbaked 10-inch pie shell, spreading them out evenly to cover the bottom.
- Mix Custard Filling: In a separate mixing bowl, whisk together the sugar, beaten eggs, heavy whipping cream, flour, salt, orange zest, and vanilla extract. Mix until fully combined and smooth.
- Assemble Pie: Pour the custard mixture over the cranberries in the pie shell, ensuring the berries are well covered.
- Bake Initial Stage: Place the pie in the oven and bake at 400°F (200°C) for 10 minutes. This step sets the crust and starts cooking the custard.
- Reduce Temperature and Continue Baking: After 10 minutes, lower the oven temperature to 350°F (175°C). Cover the pie crust edges with a pie shield or tin foil to prevent overbrowning. Continue baking for 40-45 minutes, or until the custard is set and just slightly wobbly in the center.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely before slicing, which lets the custard finish setting perfectly. Store leftovers covered in the refrigerator.
Notes
- Use fresh cranberries for best texture, but frozen can be used if fully thawed and patted dry.
- Cover crust edges after initial baking to prevent burning and ensure an even bake.
- The custard is set when it is slightly wobbly in the center, avoid overbaking to prevent cracking.
- Letting the pie cool fully ensures easier slicing and better custard consistency.
- Leftovers should be refrigerated and consumed within 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
