Description
Looking for a dessert that’s bright, silky, and a little bit cheeky? This cranberry custard pie blends a jammy cranberry layer with a rich custard custard for a dessert that’s both refreshing and indulgent.
Ingredients
For the pastry:
- 1½ cups all-purpose flour (plus extra for the work surface)
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
- 4–6 tablespoons ice water
For the cranberry layer:
- 12 ounces cranberries (fresh or frozen)
- 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
Instructions
1. Make the crust dough. In a mixing bowl, whisk flour and salt. Cut the cold butter into the flour until the mixture resembles coarse crumbs. Sprinkle in ice water a tablespoon at a time and press the dough together just until it holds — don’t overwork it. Flatten into a disk, wrap, and chill for at least 30 minutes.
2. Shape the shell. Lightly flour your surface and roll the chilled dough to about a 12-inch circle. Fit it into a 9-inch pie dish, trim the excess, and crimp the rim as you like. Pop the lined pie plate into the freezer for 15 minutes to keep it firm during baking.
3. Cook the cranberries. In a saucepan combine cranberries, water, sugar, lemon juice, and orange zest. Bring to a boil, then lower the heat and simmer about 10–15 minutes until the berries burst and the mixture thickens to a jammy texture. Remove from the heat and let it cool slightly.
4. Whisk the custard. In a bowl beat the eggs with sugar, vanilla, nutmeg, and flour until smooth. Warm the cream in a pot just until steam rises (don’t let it fully boil). Slowly drizzle the hot cream into the egg mixture while whisking constantly — this tempers the eggs and prevents scrambling.
5. Assemble the pie. Preheat the oven to 350°F (175°C). Spread the cooled cranberry mixture evenly across the prepared crust. Carefully pour the tempered custard over the cranberries; it will settle around the fruit.
6. Bake and monitor. Bake for 45–55 minutes. You want the custard to be mostly set with a slight wobble in the center. If the crust edge browns too quickly, cover it with foil or use a pie shield after about 25 minutes.
7. Cool and chill. Move the pie to a wire rack and let it cool to room temperature. Then refrigerate for at least 2 hours so the custard firms and slices cleanly.
Notes
- Smart tips for success
- Keep everything cold when you work the pastry — cold butter = flaky layers.
- Temper the eggs by adding hot cream slowly while whisking to avoid curdling.
- Chill the pie before slicing for neat wedges; warm custard is too soft.
- Use a pie shield or foil if the crust edges brown too fast.
- Pro tip: If your cranberry jam seems runny, simmer it a bit longer until it thickens — it should be spoonable, not soupy.
- Notes on texture & timing
- The cranberry step creates a thick, slightly chunky jam that adds bright contrast to the smooth custard. Baking time varies with oven and pan type — start checking at 40 minutes. The center will still jiggle slightly; it will continue to set as it cools.
- Variations & swaps
- Swap half the cream for whole milk for a lighter custard.
- Stir a handful of raspberries into the cranberry jam for a berry-boost.
- Add a tablespoon of orange liqueur to the cranberry mix for grown-up depth.
- No fresh cranberries? Frozen work fine — no need to thaw.
- Serving and storage
- Serve chilled or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. Keep covered in the fridge for 3–4 days. Don’t freeze the baked pie — custard textures can break down on thawing.