Looking for a show-stopping dessert that perfectly balances tartness and creaminess? This cranberry custard pie is your answer! A sweet and tangy filling nestled in a flaky pie crust makes this the ultimate comfort food for any occasion, guaranteed to impress your family and friends!
What is Cranberry Custard Pie?
Cranberry Custard Pie is a delightful twist on classic custard pies, bringing together the creamy smoothness of custard with the vibrant tartness of cranberries. These two elements create a flavor profile that is both comforting and exciting. Unlike regular custard pies, this pie incorporates cranberries, either fresh or frozen, which are cooked down into a jam-like consistency and mixed into the custard base.
The result is a pie with a rich, creamy texture and a delightful burst of cranberry flavor in every bite. The combination of sweet custard and tart cranberries makes it the perfect dessert for the holiday season or any occasion when you’re craving something a little bit different. So why not give this exceptional dessert a try? You’ll be amazed by its unique flavor and satisfying texture!
Ready to experience the perfect balance of sweet and tart? Let’s get baking!
Key Ingredients for Cranberry Custard Pie:
For the Pie Crust:
- 1 ½ cups all-purpose flour, plus more for dusting
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- 4-6 tablespoons ice water
For the Cranberry Filling:
- 12 ounces fresh or frozen cranberries
- ¾ cup Granulated Sugar
- ½ cup Water
- 1 tablespoon Lemon Juice
- 1 teaspoon Orange Zest
For the Custard:
- 4 large eggs
- ½ cup Granulated Sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon ground nutmeg
- 2 cups heavy cream
- 2 tablespoons all-purpose flour
How to Make Cranberry Custard Pie:
This Cranberry Custard Pie combines the best of both worlds: a rustic cranberry punch with a luxurious custard embrace. This recipe combines the tartness of cranberries with the sweet velvety custard, creating a balance that is both comforting and exciting. The crust, golden and flaky, is easily prepared, providing the perfect foundation for the vibrant filling. Total preparation time, allowing for baking and cooling, is around 2 hours.
Step-by-Step Instructions:
1. Prepare the Pie Crust:
a. In a large bowl, whisk together the flour and salt.
b. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. The smaller pieces of butter, the flakier your crust will be!
c. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be cautious not to overmix at this step to retain flakiness.
d. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Roll Out the Crust:
a. On a lightly floured surface, roll out the chilled dough to a 12-inch circle.
b. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges with a fork or your fingers.
c. Place the pie plate in the freezer for at least 15 minutes to help prevent shrinking during baking.
3. Make the Cranberry Filling:
a. In a medium saucepan, combine the cranberries, water, sugar, lemon juice, and orange zest.
b. Bring the mixture to a boil over medium heat, then reduce heat and simmer for 10-15 minutes, or until the cranberries have burst and the mixture has thickened to a jam-like consistency.
c. Remove from heat and set aside to cool slightly.
4. Prepare the Custard:
a. In a large bowl, whisk together the eggs, sugar, vanilla extract, flour, and nutmeg until well combined.
b. In a saucepan, heat the cream until it is just about to boil (scalding), whisking occasionally to prevent scorching.
c. Slowly pour the hot cream into the egg mixture while whisking constantly to prevent the eggs from curdling. Mix until they are well-combined.
5. Assembling and Baking the Pie:
a. Preheat your oven to 350°F (175°C).
b. Evenly spread the cranberry filling over the bottom of the prepared pie crust.
c. Gently pour the custard mixture over the cranberry filling.
d. Bake for 45-55 minutes, or until the custard is set but still slightly jiggly in the center.
e. Let the pie cool completely on a wire rack before refrigerating for at least 2 hours before serving. To avoid over-browning, cover the pie crust edges with foil or a pie shield, after it has baked for 25minutes.
Why You’ll Love This Cranberry Custard Pie:
This Cranberry Custard Pie is a definite crowd-pleaser! The main highlight? It’s a unique twist on classic pie recipes, blending the smooth, creamy texture of custard with the tartness of cranberries to create a flavor explosion in every bite. Instead of buying a bakery pie, making it at home is not only fun but also cost-effective, allowing you to control the quality of ingredients.
The addition of orange zest and nutmeg elevates the pie, providing warm, aromatic notes that complement both the cranberries and custard perfectly. If you are a fan of pumpkin pie, you will undoubtedly enjoy the warm spice from the nutmeg, but the tartness of the cranberry gives it twist!
Don’t wait! Bake this memorable dessert and prepare to be amazed!
What to Serve Cranberry Custard Pie With:
This cranberry custard pie pairs exceptionally well with a dollop of freshly whipped cream or a scoop of good vanilla ice cream. For a comforting drink, consider a warm cup of spiced cider or a fragrant herbal tea. If you are serving the pie within a larger dessert setting, complementing it with a light fruit salad or a small cheese board can offer a nice balance to the richness of the pie.
Top Tips for Perfecting Cranberry Custard Pie:
- Cold Ingredients are Key: Ensure your butter and water are ice-cold when making the pie crust. Cold butter creates flaky layers.
- Don’t Overmix: Overmixing the pie dough develops gluten, leading to a tough crust. Mix until just combined.
- Blind Bake if Necessary: If your cranberry filling is particularly juicy, consider blind baking the crust for 15 minutes before adding the filling to prevent a soggy bottom.
- Use a Pie Shield or Foil: To prevent the crust from burning, especially around the edges, use a silicone pie shield or wrap foil around the edges during the last 15-20 minutes of baking.
- Cool Completely: Allow the pie to cool completely, and then refrigerate for at least 2 hours before serving. This allows the custard to set properly and the flavors to meld.
- Ingredient Substitution You can experiment with sugar substitutes like Maple sugar or coconut sugar for a healthier option, adjusting the rest of the ingredient amounts as needed.
5 Facts about Cranberry Custard Pie:
- Cranberries are native to North America and have been used by Native Americans for centuries in food and medicine.
- Cranberry Custard Pie blends tartness with sweetness, offering a balanced flavor profile that appeals to a wide range of palates.
- Adding a touch of citrus zest, such as orange or lemon, can enhance the flavor depth of the cranberry filling.
- Custard pies of all kinds date back to medieval Europe, where they were a popular dish among the upper classes.
- Freezing the pie crust for 15 minutes before baking helps prevent it from shrinking during baking.
Storing and Reheating Tips:
To store Cranberry Custard Pie, tightly cover it (preferably with plastic wrap pressed against the surface of the custard to prevent a skin from forming) and refrigerate. The pie will stay fresh for up to 3-4 days.
Cranberry Custard Pie is not recommended for freezing as the custard can become watery and separate upon thawing. However, you can freeze the unbaked pie crust. To do so, wrap it tightly in plastic wrap and then in foil, and freeze for up to 2 months. When ready to use, thaw overnight in the refrigerator.
Reheating is not necessary; the pie is best-served cold.
Final Thoughts:
Cranberry Custard Pie is more than just a dessert; it’s an experience and a comforting treat with bursts of tartness from the cranberry. With its creamy texture and unique flavor profile, this pie is perfect for any holiday gathering, special occasion, or simply when you crave a homemade masterpiece.
The ingredients are simple and the steps are straightforward, meaning you can whip up this delightful pie anytime – just be prepared for rave reviews!
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
Cranberry Custard Pie FAQs:
Q: Can I use frozen cranberries instead of fresh?
A: Yes, you can use frozen cranberries. There is no need to thaw them first.
Q: Can I make the pie crust ahead of time?
A: Absolutely! You can make the pie crust a day or two in advance and store it in the refrigerator, wrapped tightly in plastic wrap.
Q: My crust always shrinks when I bake it. What can I do?
A: Make sure to chill the dough well before rolling it out and refrigerate the prepared pie crust for at least 15 minutes before baking. You need to dock the dough, which is poke holes along the bottom with a fork. These holes allow steam to escape, reducing the risk of the crust puffing up or shrinking.
Q: The top of my pie is browning too quickly. What can I do?
A: Cover the edges of the crust with foil or use a pie shield during the last 15-20 minutes of baking to prevent burning.
Q: Can I add spices to the custard?
A: Yes, feel free to experiment! A pinch of cinnamon, cardamom, or ginger can add lovely warmth to the custard. Make sure to not overdue the ingredient.