Cranberry Orange Custard Pie

This Cranberry Orange Custard Pie is the perfect holiday dessert, combining the tartness of cranberries, the citrusy brightness of orange, and the silky smoothness of a rich custard filling. Nestled in a buttery, flaky crust, this pie is both elegant and comforting, making it an excellent choice for Thanksgiving, Christmas, or any special occasion.

The combination of sweet and tart cranberries with zesty orange notes balances beautifully with the creamy custard, creating a pie that’s flavorful yet not overly sweet. The cranberries soften while baking, bursting with juicy flavor, while the custard bakes into a smooth, creamy texture that melts in your mouth. Whether you’re a pie lover or just looking for a unique dessert to impress your guests, this Cranberry Orange Custard Pie is a must-try!

Kitchen Equipment Needed

• 9-inch pie dish
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Microplane or zester
• Rolling pin (if using homemade crust)
• Saucepan
• Pastry brush (optional for an egg wash)

Ingredients Overview

• Pie Crust: A buttery, flaky base to hold the rich filling.
• Cranberries: Adds a burst of tartness that complements the creamy custard.
• Orange Zest & Juice: Brings freshness and citrusy brightness.
• Eggs & Heavy Cream: Create a silky, rich custard filling.

Ingredients

For the Pie Crust

• 1 unbaked 9-inch pie crust (store-bought or homemade)

For the Cranberry Layer

• 1 1/2 cups fresh or frozen cranberries
• 1/4 cup granulated sugar
• 1 tablespoon orange juice
• 1 teaspoon orange zest

For the Custard Filling

• 3 large eggs
• 3/4 cup granulated sugar
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon (optional)

Directions

Step 1: Prepare the Crust

1. Preheat oven to 375°F (190°C).
2. Roll out the pie dough and press it into a 9-inch pie dish. Trim and crimp the edges as desired.
3. Line with parchment paper and fill with pie weights or dried beans. Blind bake for 10 minutes, then remove the weights and bake for 5 more minutes until lightly golden.

Step 2: Cook the Cranberries

1. In a saucepan over medium heat, combine cranberries, sugar, orange juice, and orange zest.
2. Cook for 5-7 minutes, stirring occasionally, until the cranberries soften and start to break down. Remove from heat and let cool slightly.

Step 3: Make the Custard Filling

1. In a mixing bowl, whisk together eggs, sugar, heavy cream, vanilla, salt, and cinnamon until smooth.

Step 4: Assemble the Pie

1. Spread the cooked cranberry mixture evenly over the bottom of the par-baked crust.
2. Slowly pour the custard filling over the cranberries, ensuring an even layer.

Step 5: Bake the Pie

1. Reduce oven temperature to 350°F (175°C) and bake for 35-40 minutes, or until the custard is set and the center jiggles slightly when shaken.
2. Remove from oven and let cool for at least 2 hours before serving.

Step 6: Serve & Enjoy

1. Garnish with whipped cream or a dusting of powdered sugar if desired.
2. Slice and serve at room temperature or chilled.

Prep Time

20 minutes

Cook Time

40 minutes

Cooling Time

2 hours

Total Time

3 hours

Nutrition (per slice, ~8 servings)

• Calories: ~310
• Fat: ~16g
• Carbohydrates: ~38g
• Protein: ~4g

Expert Tips

• For a Crispier Crust: Brush the crust with a lightly beaten egg before pre-baking to create a barrier against the custard.
• Don’t Overbake: The pie should have a slight jiggle in the center when removed from the oven—custard will set as it cools.
• Enhance the Citrus Flavor: Add an extra teaspoon of orange zest for a bolder citrus taste.

FAQs

Can I use frozen cranberries?
Yes! No need to thaw—just increase cooking time by a couple of minutes when making the cranberry mixture.

How do I store this pie?
Refrigerate in an airtight container for up to 3 days.

Can I freeze Cranberry Orange Custard Pie?
Yes! Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Storing & Freezing

• Storing: Keep in the fridge for up to 3 days. Serve chilled or bring to room temperature before serving.
• Freezing: Freeze for up to 2 months, then thaw overnight before serving.

Substitutions & Variations

• Dairy-Free Option: Use coconut cream instead of heavy cream.
• Gluten-Free: Use a gluten-free pie crust.
• Spiced Version: Add a pinch of nutmeg or ginger for a holiday-inspired twist.

Cranberry Orange Custard Pie

This **Cranberry Orange Custard Pie** is the perfect holiday dessert, combining the tartness of cranberries, the citrusy brightness of orange, and the silky smoothness of a rich custard filling.

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Equipment

• 9-inch pie dish
• Mixing bowls
• Whisk
• Measuring cups and spoons
• - Microplane or zester
• - Rolling pin (if using homemade crust)
• - Saucepan
• - Pastry brush (optional for an egg wash)

Ingredients

  

• #### **For the Pie Crust**
• - 1 unbaked 9-inch pie crust store-bought or homemade
• #### **For the Cranberry Layer**
• - 1 1/2 cups fresh or frozen cranberries
• - 1/4 cup granulated sugar
• - 1 tablespoon orange juice
• - 1 teaspoon orange zest
• #### **For the Custard Filling**
• - 3 large eggs
• - 3/4 cup granulated sugar
• - 1 cup heavy cream
• - 1 teaspoon vanilla extract
• - 1/2 teaspoon salt
• - 1/4 teaspoon ground cinnamon optional

Instructions

 

• #### **Step 1: Prepare the Crust**
• Preheat oven to **375°F (190°C)**.
• Roll out the pie dough and press it into a **9-inch pie dish**. Trim and crimp the edges as desired.
• Line with parchment paper and fill with pie weights or dried beans. **Blind bake** for **10 minutes**, then remove the weights and bake for **5 more minutes** until lightly golden.
• #### **Step 2: Cook the Cranberries**
• In a saucepan over **medium heat**, combine **cranberries, sugar, orange juice, and orange zest**.
• Cook for **5-7 minutes**, stirring occasionally, until the cranberries soften and start to break down. Remove from heat and let cool slightly.
• #### **Step 3: Make the Custard Filling**
• In a mixing bowl, whisk together **eggs, sugar, heavy cream, vanilla, salt, and cinnamon** until smooth.
• #### **Step 4: Assemble the Pie**
• Spread the cooked cranberry mixture evenly over the bottom of the **par-baked crust**.
• Slowly pour the custard filling over the cranberries, ensuring an even layer.
• #### **Step 5: Bake the Pie**
• Reduce oven temperature to **350°F (175°C)** and bake for **35-40 minutes**, or until the custard is set and the center jiggles slightly when shaken.
• Remove from oven and let cool for at least **2 hours** before serving.
• #### **Step 6: Serve & Enjoy**
• Garnish with **whipped cream** or a dusting of **powdered sugar** if desired.
• Slice and serve at room temperature or chilled.