Cranberries are usually thought to be a sauce for the turkey or as a cranberry bread or muffins. This pie is a great taste surprise, sweet yet tart. The recipe called for a 10-inch pie shell. I used a 9.4-inch pie pan from Pioneer Woman. I like the depth of the pie with using a smaller pie pan. Love the red dots around the edge with the red from the cranberries. The trick with this pie is to place the pie pan on a cookie sheet for minimal movement and to let the pie cool completely before cutting to let the custard set up. This is definitely a pie that will take you back for seconds and will be sure to become a family favorite. Stock up on cranberries during this holiday season and freeze them to make this pie when you are feeling the holiday spirit throughout the year.
I cooked this pie for the whole cooking time with the pie shield. I really like the silicone style available at Kitchen Kneads. The crust was a beautiful golden brown when the shield was used. I would also recommend having 2 sets of the pie shields, especially during the holidays when you are cooking 2 pies at a time.
Cranberry Orange Custard Pie
- 9-9 ½ inch unbaked pie shell
- 12 ounce bag fresh cranberries, if frozen, thaw and pat dry
- 1 ½ cups granulated sugar
- 3 eggs, beaten
- ¼ cup flour
- ½ teaspoon salt
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- Preheat oven to 400 degrees F.
- Place cranberries in the unbaked pie shell. Cover the crust with the pie shield.
- In a separate bowl, whisk the remaining ingredients together and pour over the cranberries.
- Bake for 10 minutes at 400 degrees F.
- Reduce the heat to 350 degrees F and bake an additional 40-45 minutes until the custard is set.
- Let cool completely before serving. Serve with whipped cream. Store refrigerated.
Source: The Creative Bite