Cranberry Orange Custard Pie Recipe
This Cranberry Orange Custard Pie combines the tartness of fresh cranberries with a creamy, smooth custard infused with bright orange zest and vanilla. A perfect holiday dessert, it features a flaky unbaked pie shell filled with a rich mix of cranberries and a luscious custard, baked to golden perfection. The pie balances sweet and tangy flavors with a silky texture that makes every bite delightful.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Total Time: 1 hour 10-15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pie Crust
- 1 unbaked 10″ pie shell
Filling
- 12 oz. bag fresh cranberries (if frozen, thaw and pat dry)
- 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
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the pie.
- Prepare Cranberries: Place the fresh cranberries evenly in the unbaked pie shell, ensuring a good layer for the filling.
- Mix Custard: In a separate large bowl, whisk together sugar, beaten eggs, heavy whipping cream, flour, salt, orange zest, and vanilla extract until smooth and fully combined.
- Combine Filling: Pour the custard mixture evenly over the cranberries in the pie shell, allowing it to settle nicely.
- Initial Bake: Bake the pie uncovered at 400°F (204°C) for 10 minutes to help set the edges of the custard and start cooking the cranberries.
- Reduce Temperature and Cover Crust: Lower the oven temperature to 350°F (177°C). Cover the pie crust edges with a pie crust shield or tin foil to prevent overbrowning while baking the custard through.
- Finish Baking: Bake for an additional 40 to 45 minutes at 350°F (177°C) until the custard is fully set and feels firm to the touch in the center.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack before slicing. Store leftover pie refrigerated to maintain freshness.
Notes
- Ensure the cranberries are fresh and not too moist if thawed from frozen; pat them dry to avoid a soggy crust.
- Using a pie crust shield or foil will prevent the crust edges from burning during the longer baking time.
- Letting the pie cool completely is crucial for the custard to fully set and slice cleanly.
- This pie is best served chilled or at room temperature.
- Leftovers should be stored in the refrigerator and consumed within 3-4 days.
Keywords: Cranberry Pie, Orange Custard Pie, Holiday Dessert, Creamy Custard Pie, Fall Dessert
Find it online: https://freshrecipehub.com/cranberry-orange-custard-pie-recipe/
