Description

This Cranberry Orange Custard Pie combines tart fresh cranberries with a smooth, creamy custard infused with bright orange zest and vanilla. The pie features a tender, flaky crust filled with a rich, sweet custard that balances the tangy berries perfectly. Baked to a delicate set with a lightly wobbly center, this pie makes a beautiful and festive dessert ideal for holiday gatherings or any special occasion.

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

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to ensure even and proper baking of the pie.
Prepare Cranberries and Pie Shell: Spread the fresh cranberries evenly across the bottom of the unbaked 10-inch pie shell, ensuring an even layer.
Mix Custard Filling: In a medium bowl, whisk together the sugar, beaten eggs, heavy whipping cream, flour, salt, orange zest, and vanilla extract until the mixture is smooth and fully combined.
Assemble Pie: Pour the custard mixture over the cranberries in the pie shell, making sure the berries are well covered by the filling.
Bake Initial Stage: Place the pie in the preheated oven at 400°F (200°C) and bake for 10 minutes. This initial high heat helps set the crust and jump-starts the cooking of the custard.
Reduce Temperature and Continue Baking: Lower the oven temperature to 350°F (175°C). Protect the edges of the pie crust by covering them with a pie shield or tin foil to prevent overbrowning. Continue baking the pie for an additional 40-45 minutes, or until the custard is set but still slightly jiggly in the center.
Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack. Letting it cool fully helps the custard finish setting for clean slices. Store leftovers covered in the refrigerator and enjoy within a few days.

Notes

Use fresh cranberries for the best texture and flavor; if using frozen, be sure to thaw and pat dry to avoid excess moisture.
Covering the crust edges partway through baking prevents burning and ensures an evenly baked crust.
Let the pie cool completely before slicing to ensure the custard sets properly.
This pie can be served chilled or at room temperature according to preference.
If you prefer a less tangy flavor, increase the sugar slightly but be careful not to overpower the orange zest.