Cranberry Custard Pie Recipe
Ingredients
Scale
- refrigerated pie crust or a deep 9-in pie shell (store-bought or homemade)
- 4 cups / 480 g / 17 oz cranberries (fresh or frozen)
- 1 cup / 240 ml / 8 fl oz orange juice (freshly squeezed is best)
- 1 can (14 oz / 400 g) sweetened condensed milk
- 6 large egg yolks, at room temperature
- 1 tbsp orange zest (from approx. 2 oranges)
Instructions
- Preheat oven. Preheat your oven to 350°F / 180°C / gas mark 4.
- Roll out pie crust. Roll the refrigerated pie dough into a 12 in / 30 cm circle on a lightly floured work surface. Turn the dough about a quarter after every few rolls and add more flour as needed to avoid sticking.
- Line pie dish. Carefully transfer the rolled-out dough into a 9-in / 23 cm deep-dish pie pan. Tuck it in with your fingers, ensuring it’s smooth. Trim the extra overhang with a small, sharp knife. Flute the edges with your fingers or crimp with a fork, if desired.
- Par-bake pie crust. Line the pie crust with a piece of parchment paper and a piece of tin foil. Fill with pie weights or dried beans, evenly distributing them around the pie dish. You need 2 standard sets of pie weights. Pre-bake the crust for 10 minutes. Then carefully remove the pie weights, tin foil, and parchment paper and bake for another 10 minutes.
- Cook cranberries. Combine the cranberries and orange juice in a medium saucepan. Cook over medium heat until simmering. Continue cooking until most berries have burst, about 4 to 5 minutes.
- Strain cranberries. Use an immersion blender to puree the cranberries. Then press the puree through a fine-mesh sieve and catch the strained cranberry mixture in a bowl or pot. Measure out 2 cups.
- Mix filling. Pour the sweetened condensed milk, egg yolks, cranberry mixture, and orange zest into a large mixing bowl. Whisk until everything is well combined and thick.
- Bake pie. Pour the cranberry custard filling into the pre-baked pie crust. Bake the pie for 30 to 35 minutes, until the center is almost set. A small part of the center will be wobbly, and that’s okay. If the crust turns too dark, cover the edges with aluminum foil or a pie shield to prevent them from burning. Start checking the doneness at minute 25 and then every 5 minutes until the pie is ready.
- Cool. Once cooked, put the pie on a wire rack and let cool for about 2 hours.
- Refrigerate. Place the pie in the refrigerator to cool completely for at least 4 hours or overnight, preferably.
- Decorate. If desired, garnish your cranberry custard pie with sweetened whipped cream, cranberries, red currants, sugared rosemary, and snowflake sprinkles.
- Store. Cover leftovers and store in the fridge for up to 4 days.
Find it online: https://www.receipster.com/cranberry-custard-pie/