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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.