Description
This Cranberry Orange Custard Pie is a delightful blend of tart fresh cranberries and creamy orange-infused custard nestled in a flaky pie crust. Perfect for holiday gatherings or any special occasion, this pie balances sweet and citrusy flavors with a smooth, custardy texture, baked to golden perfection.
Ingredients
Scale
Pie Shell
- 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 for an even berry layer.
- Mix Custard Filling: In a separate mixing bowl, whisk together the sugar, beaten eggs, heavy whipping cream, flour, salt, orange zest, and vanilla extract until fully combined and smooth, ensuring the custard will bake perfectly.
- Assemble Pie: Pour the custard mixture over the cranberries in the pie shell, making sure the berries are well covered with the custard.
- Bake Initial Stage: Place the pie in the oven and bake at 400°F (200°C) for 10 minutes to set the crust and start cooking the custard gently.
- Reduce Temperature and Continue Baking: After the initial 10 minutes, reduce the oven temperature to 350°F (175°C). Protect the pie crust edges by covering them with a pie shield or tin foil to prevent overbrowning. Continue to bake the pie for an additional 40-45 minutes until the custard is set but still slightly wobbly in the center.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely. Cooling enables the custard to finish setting for clean slices. Store any leftovers covered in the refrigerator.
Notes
- Use fresh cranberries for the best texture; if using frozen, make sure they are fully thawed and patted dry to avoid excess moisture.
- Covering the crust edges prevents burning during the longer bake time at the lower temperature.
- Allowing the pie to cool completely before slicing ensures the custard sets correctly and slices cleanly.
- This pie can be served chilled or at room temperature depending on preference.
