Cranberry Custard Pie (Print Version)
Creamy, vibrant cranberry custard with orange zest in a flaky crust - the perfect festive dessert for holiday gatherings.
# Ingredients:
→ Crust
01 -
1 refrigerated pie crust or deep 9-inch pie shell (store-bought or homemade)
→ Filling
02 -
480g (4 cups) fresh or frozen cranberries
03 -
240ml (1 cup) orange juice, freshly squeezed preferred
04 -
400g (14oz) sweetened condensed milk
05 -
6 large egg yolks, room temperature
06 -
1 tbsp orange zest (approximately from 2 oranges)
# Steps:
01 -
Preheat your oven to 180°C (350°F/gas mark 4).
02 -
Roll the refrigerated pie dough into a 30cm (12-inch) 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.
03 -
Carefully transfer the rolled-out dough into a 23cm (9-inch) 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.
04 -
Line the pie crust with a piece of parchment paper and tin foil. Fill with pie weights or dried beans, evenly distributing them around the pie dish. Pre-bake the crust for 10 minutes. Then carefully remove the pie weights, tin foil, and parchment paper and bake for another 10 minutes.
05 -
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.
06 -
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. Measure out 2 cups of the strained mixture.
07 -
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.
08 -
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. If the crust turns too dark, cover the edges with aluminum foil or a pie shield to prevent burning. Start checking for doneness at minute 25 and then every 5 minutes.
09 -
Once cooked, put the pie on a wire rack and let cool for about 2 hours.
10 -
Place the pie in the refrigerator to cool completely for at least 4 hours or overnight, preferably.
11 -
If desired, garnish with sweetened whipped cream, cranberries, red currants, sugared rosemary, and snowflake sprinkles.
# Notes:
01 -
Cover leftovers and store in the refrigerator for up to 4 days.
02 -
This pie is perfect for holiday entertaining with its festive flavors and elegant presentation.
03 -
You'll need 2 standard sets of pie weights for blind baking the crust.