Cranberry Orange Custard Pie Recipe

Introduction

This Cranberry Orange Custard Pie offers a delightful balance of tart cranberries and rich, creamy custard with a bright hint of orange zest. Perfect for festive occasions or a cozy dessert, it’s both simple to make and impressive to serve.

Ingredients

• 10″ unbaked pie shell
• 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
• ½ teaspoon salt
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Place the fresh cranberries evenly in the unbaked pie shell.
3. Step 3: In a separate bowl, whisk together the sugar, beaten eggs, heavy whipping cream, flour, salt, orange zest, and vanilla extract until smooth.
4. Step 4: Pour the custard mixture carefully over the cranberries in the pie shell.
5. Step 5: Bake the pie at 400°F for 10 minutes.
6. Step 6: Reduce the oven temperature to 350°F (175°C). Cover the crust edges with a pie crust shield or foil to prevent burning. Bake for an additional 40 to 45 minutes, or until the custard is set and slightly firm to the touch.
7. Step 7: Allow the pie to cool completely on a wire rack before slicing and serving.

Tips & Variations

• Use a pie crust shield to protect the edges from over-browning or make your own by folding foil around the crust edges.
• For extra citrus flavor, add a tablespoon of fresh orange juice to the custard mixture.
• Swap cranberries for a mix of tart berries like raspberries or blackberries if you prefer.
• Ensure cranberries are fresh and dry to prevent excess water in the custard.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. To reheat, warm individual slices gently in the microwave for 15-20 seconds or enjoy chilled for a refreshing dessert.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries?

Yes, but be sure to thaw and pat them dry thoroughly to avoid extra moisture, which can affect the custard’s texture.

How do I know when the custard is set?

The custard should be firm around the edges and slightly jiggly in the center but not liquid. It will continue to set as it cools.

Cranberry Orange Custard Pie Recipe

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4.7 from 113 reviews

This Cranberry Orange Custard Pie is a delightful holiday dessert featuring a tart and tangy cranberry filling set in a smooth, creamy orange-infused custard. The combination of fresh cranberries, zesty orange, and a buttery pie shell creates a perfect balance of flavors and textures that’s sure to impress at any gathering.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Pie

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

Custard

• 1 1/2 cups sugar
• 3 eggs, beaten
• 1 cup heavy whipping cream
• 1/4 cup all-purpose 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 it for baking the pie.
2. Prepare Pie Shell: Place the fresh cranberries evenly into the unbaked 10″ pie shell, creating a tart berry layer.
3. Make Custard: In a separate bowl, whisk together the sugar, beaten eggs, heavy cream, flour, salt, orange zest, and vanilla extract until the mixture is smooth and well combined.
4. Combine: Pour the prepared custard mixture evenly over the cranberries in the pie shell, ensuring all cranberries are covered.
5. Bake at High Heat: Bake the pie in the preheated 400°F oven for 10 minutes. This initial high-temperature bake sets the custard’s structure.
6. Lower Temperature and Continue Baking: Reduce oven temperature to 350°F (177°C). Cover the pie crust edges with a pie crust shield or tin foil to prevent over-browning. Bake for an additional 40-45 minutes, or until the custard is fully set and a knife inserted near the center comes out clean.
7. Cool: Remove the pie from the oven and allow it to cool completely on a wire rack. Chill in the refrigerator before serving for best texture and flavor.

Notes

• Using fresh cranberries is preferred for texture; if using frozen berries, thaw and thoroughly pat dry to avoid excess moisture.
• Covering the pie crust edges during the second baking phase prevents burning or over-browning.
• The custard is set when it’s firm to the touch and doesn’t jiggle significantly.
• Store the pie refrigerated and consume within 3-4 days for optimal freshness.
• To make zesting easier, use a microplane grater ensuring only the orange peel is grated, avoiding the bitter white pith.

Keywords: cranberry pie, orange custard pie, holiday dessert, custard pie, tart pie, baked pie, cranberry dessert