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Cranberry Custard Pie Recipe

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4.4 from 71 reviews

A delightful Cranberry Custard Pie featuring a golden, flaky crust filled with a vibrant, tangy cranberry jam and enveloped in a smooth, spiced custard. Perfectly balanced sweet and tart flavors come together for a comforting and elegant dessert ideal for holidays and special occasions.

Ingredients

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

Cranberry Filling

  • 12 ounces fresh or frozen cranberries
  • ¾ cup granulated sugar
  • ½ cup water
  • 1 tablespoon lemon juice
  • 1 teaspoon orange zest

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. Prepare the Pie Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap with plastic, and refrigerate for at least 30 minutes.
  2. Roll Out the Crust: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer it carefully to a 9-inch pie plate. Trim excess dough and crimp the edges. Place the pie plate in the freezer for at least 15 minutes to prevent shrinking during baking.
  3. Make the Cranberry Filling: Combine cranberries, water, sugar, lemon juice, and orange zest in a medium saucepan. Bring to a boil over medium heat then simmer for 10-15 minutes until cranberries burst and mixture thickens to a jam-like consistency. Remove from heat and cool slightly.
  4. Prepare the Custard: Whisk together eggs, sugar, vanilla extract, flour, and nutmeg until combined. Heat cream in a saucepan until just about to boil, whisking to prevent scorching. Slowly pour hot cream into egg mixture while whisking constantly to prevent curdling, then mix well.
  5. Assemble and Bake the Pie: Preheat oven to 350°F (175°C). Spread cranberry filling evenly over pie crust bottom. Gently pour custard over filling. Bake for 45-55 minutes until custard is set but slightly jiggly in the center. After 25 minutes, cover crust edges with foil to prevent over-browning. Let the pie cool on a wire rack, then refrigerate for at least 2 hours before serving.

Notes

  • Use cold butter and ice water to ensure a flaky pie crust.
  • Chilling the dough before rolling prevents shrinking and helps with texture.
  • Covering the crust edges with foil halfway through baking protects against burning.
  • Allow the pie to chill before serving to let the custard set fully for clean slicing.
  • Frozen cranberries can be used if fresh are unavailable—no need to thaw before cooking.
  • For extra zest, consider adding a little orange juice along with the zest in the cranberry filling.

Find it online: https://forkoria.com/cranberry-custard-pie-recipe/