Cranberry Orange Custard Pie is a delightful dessert that beautifully blends the tartness of fresh cranberries with the sweet zest of orange and the smooth richness of custard. This festive pie is perfect for holiday gatherings, capturing the essence of the season in every bite with its flaky crust and silky filling.
The contrast of flavors and textures makes this pie a memorable treat that’s as visually stunning as it is delicious. Whether served at a holiday feast or a cozy winter dinner, it adds a special touch to your dessert table.
- The tart cranberries balance perfectly with sweet, creamy custard enhanced by bright orange zest.
- A flaky, buttery pie crust that adds satisfying texture to every bite.
- Elegant and unique holiday dessert that stands out on any festive table.
Ingredients
- 10” unbaked pie shell: A pre-made or homemade flaky pie crust that holds the filling perfectly and turns golden brown.
- 12 oz. fresh cranberries: Fresh cranberries provide a tart and juicy burst, best with thawed frozen if fresh unavailable.
- 1 1/2 cups sugar: Sweetens the custard enough to balance tartness without overpowering the natural flavors.
- 3 eggs, beaten: Eggs create structure and richness, setting the creamy custard as it bakes.
- 1 cup heavy whipping cream: Adds luscious creaminess and smooth texture to the custard filling.
- 1/4 cup flour: Helps thicken the custard for a perfect slice that holds together well.
- 1/2 teaspoon salt: Enhances flavor complexity and balances sweetness.
- 1 tablespoon orange zest: Infuses fragrant citrus aroma and bright flavors to elevate the pie.
- 1 teaspoon vanilla extract: Adds warm, sweet undertones that complement the orange and cranberry.
Instructions
- Preheat the Oven
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Set the oven to 400°F to reach the ideal temperature for starting the bake, ensuring the crust begins to crisp as the filling comes to temperature.
- Prepare the Cranberries
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Evenly spread the fresh cranberries into the unbaked pie shell. This layering will keep the berries nicely contained under the custard as it bakes.
- Mix Custard Ingredients
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In a separate bowl, whisk together sugar, beaten eggs, heavy cream, flour, salt, orange zest, and vanilla extract. This ensures a smooth, well-combined custard base that bakes to a silky texture.
- Pour Custard Over Cranberries
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Carefully pour the custard mixture over the cranberries in the pie shell. The custard will surround the berries and set as it bakes, creating a creamy, flavorful filling.
- Bake at High Heat
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Bake the pie for 10 minutes at 400°F to start setting the crust and firming the custard edges, which helps prevent sogginess.
- Reduce Heat and Protect Crust
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Reduce oven temperature to 350°F and cover the pie crust edges with a pie crust shield or foil. Continue baking for 40-45 minutes until the custard is completely set but still slightly wobbly in the center.
- Cool Completely Before Serving
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Allow the pie to cool to room temperature, then refrigerate to fully set the custard. This makes slicing clean and enhances flavors.
- Use fresh cranberries for best texture, but thawed frozen cranberries work well in a pinch.
- Cover crust edges during the long bake to avoid burning or over-browning.
- Let the pie cool completely for firm custard slices and better flavor development.
Storage Tips
Store leftover pie covered in the refrigerator for up to 3 days. Avoid freezing as custard pies do not freeze well and may separate when thawed.
Serving Suggestions
Serve chilled or at room temperature with a dollop of lightly whipped cream or a scoop of vanilla ice cream for a festive touch. Garnish with extra orange zest or fresh cranberries for presentation.
- Use a glass or ceramic pie dish for even baking and visual appeal.
- Orange zest is best freshly grated from unwaxed oranges to maximize natural oils.
- Whisk custard ingredients gently to avoid incorporating too much air, which can cause cracking.
FAQs
- Can I use frozen cranberries for this pie?
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Yes, frozen cranberries can be used but make sure to thaw and pat them dry to avoid excess moisture in the pie.
- How do I know when the custard is set?
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The custard is set when it is mostly firm but still slightly jiggly in the center. It will firm up more as it cools.
- Can I make the pie crust from scratch?
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Absolutely! A homemade flaky pie crust enhances flavor and texture, though store-bought crusts work well too.
- What is the best way to store leftovers?
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Cover the pie tightly and refrigerate. It will keep well for up to 3 days but avoid freezing.
- Can I prepare this pie in advance?
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Yes, you can prepare the pie a day ahead and refrigerate. Serve chilled or let come to room temp before serving.
Cranberry Orange Custard Pie
Equipment
- 1 Pyrex Glass Pie Plate
- 1 Baking Pie Crust Protector Shield or tin foil to cover crust
Ingredients
- 1 unbaked 10-inch pie shell
- 12 oz 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 the oven to 400°F.
- Place the cranberries evenly into the unbaked pie shell.
- In a separate bowl, whisk together sugar, eggs, heavy cream, flour, salt, orange zest, and vanilla extract.
- Pour the custard mixture over the cranberries in the pie shell.
- Bake at 400°F for 10 minutes.
- Reduce the oven temperature to 350°F and cover the crust with a pie crust shield or foil.
- Continue baking for an additional 40 to 45 minutes until the custard is set.
- Let the pie cool completely before serving. Store any leftovers refrigerated.
Notes
- Use fresh or thawed cranberries for best texture.
- Cover crust edges to prevent over-browning.
- Store pie refrigerated and consume within 3 days.
