This Cranberry Orange Custard Pie combines tart fresh cranberries with a creamy, sweet orange-flavored custard baked in a flaky pie crust. Perfect for festive gatherings or a cozy dessert to enjoy year-round.
Total Time:1 hour 10 minutes
Yield:8 servings
Ingredients
Pie
1 10-inch unbaked pie shell
12 oz. 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 degrees Fahrenheit to prepare for baking the pie.
Prepare crust and cranberries: Place the fresh cranberries evenly into the unbaked 10-inch pie shell.
Mix custard: In a separate bowl, whisk together sugar, beaten eggs, heavy whipping cream, flour, salt, orange zest, and vanilla extract until smooth and well combined.
Pour custard: Pour the custard mixture evenly over the cranberries in the pie shell.
Bake at high heat: Bake the pie at 400 degrees Fahrenheit for 10 minutes to start setting the custard.
Reduce oven temperature: Lower the oven temperature to 350 degrees Fahrenheit, cover the pie crust edges with a pie crust shield or tin foil to prevent overbrowning, and continue baking for an additional 45 minutes or until the custard is fully set.
Cool and store: Remove the pie from the oven, allow it to cool completely on a wire rack, then refrigerate before serving to let the custard firm up and flavors meld.
Notes
Use fresh cranberries for the best texture and flavor; if using frozen, ensure they are fully thawed and dry.
Covering the crust edges with foil or a pie shield prevents burning during the long bake at 350 degrees.
Cooling the pie completely before refrigerating helps the custard set properly.
For a gluten-free option, substitute the all-purpose flour with gluten-free flour.
Leftover pie should be stored refrigerated and consumed within 3 days.
