Description
A bright, old-fashioned pie with a custardy fill and tangy cranberries, featuring tart fruit with citrus zest in a silky egg-and-cream custard.
Ingredients
Scale
- 1 1/2 cups fresh or frozen cranberries
- 1 cup sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1 teaspoon orange zest
- 1 tablespoon lemon juice
- 1 pie crust
- 2 eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie pan and crimp the edges. Chill for 10 minutes if you prefer a crisper base. Zest the orange and measure the remaining ingredients.
- In a bowl, mix cranberries, sugar, cornstarch, salt, orange zest, and lemon juice until well combined. For frozen cranberries, thaw and drain any excess liquid before mixing. Pour the mixture into the prepared pie crust.
- In another bowl, whisk together the eggs, heavy cream, and vanilla extract until smooth. Pour over the cranberry filling so it seeps among the berries. Bake for 40–45 minutes or until the filling is set and the top is golden. Tent with foil if the crust browns too quickly.
- After baking, let the pie cool on a rack for at least 1 hour before serving. Serve at room temperature or chilled, and garnish with orange slices or powdered sugar if desired.
Notes
Taste the cranberry mixture before baking to adjust the sweetness as needed. Use fresh orange zest for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 26g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 140mg