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Cranberry Orange Custard Pie Recipe

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★★★★★

4.9 from 145 reviews

This Cranberry Orange Custard Pie combines tart fresh cranberries with a rich, creamy custard infused with bright orange zest and vanilla. Baked in a flaky unbaked pie shell, this dessert offers a perfect balance of tangy fruit and smooth custard, ideal for holiday gatherings or any special occasion.

Ingredients

Scale

Pie

  • 1 10-inch unbaked pie shell
  • 12 oz. bag fresh cranberries (if frozen, thaw and pat dry)

Custard Filling

  • 1 1/2 cups sugar
  • 3 eggs, beaten
  • 1 cup heavy whipping cream
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the pie.
  2. Prepare Cranberries: Evenly distribute the fresh cranberries in the unbaked 10-inch pie shell ensuring a uniform layer.
  3. Mix Custard: In a separate bowl, whisk together sugar, beaten eggs, heavy whipping cream, flour, salt, orange zest, and vanilla extract until smooth and fully combined.
  4. Combine and Pour: Pour the custard mixture evenly over the cranberries in the pie shell, allowing it to settle and cover the berries completely.
  5. Initial Bake: Bake the pie at 400°F (204°C) for 10 minutes to start setting the custard and firming the crust.
  6. Reduce Heat and Continue Baking: Lower the oven temperature to 350°F (177°C). Cover the edge of the pie crust with a pie crust shield or tin foil to prevent over-browning, and bake for an additional 40-45 minutes until the custard is fully set and slightly puffed.
  7. Cool and Store: Remove the pie from the oven and let it cool completely to room temperature. Once cooled, refrigerate to chill before serving for the best texture and flavor.

Notes

  • Using fresh cranberries provides the best texture, but if using frozen, ensure they are fully thawed and patted dry to avoid excess moisture.
  • Cover the pie crust edges with foil or a shield to prevent burning during the longer bake time at 350°F.
  • Allow the pie to cool completely before slicing to allow the custard to properly set.
  • Store the pie refrigerated and consume within 3-4 days for optimal freshness.
  • The orange zest can be adjusted according to taste for a milder or stronger citrus flavor.

Keywords: Cranberry pie, Orange custard pie, Holiday dessert, Baked custard, Cranberry dessert

Find it online: https://dinewithdylan.com/cranberry-orange-custard-pie-recipe/