Cranberry Orange Custard Pie Recipe
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.
- 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
Scale
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
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare it for baking the pie.
- Prepare Pie Shell: Place the fresh cranberries evenly into the unbaked 10″ pie shell, creating a tart berry layer.
- 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.
- Combine: Pour the prepared custard mixture evenly over the cranberries in the pie shell, ensuring all cranberries are covered.
- 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.
- 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.
- 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
Find it online: https://nayabaker.com/cranberry-orange-custard-pie-recipe/
