Old Fashioned Cranberry Orange Custard Pie
At its core, this pie is simple. The cranberries add a bold tartness that balances out the creamy custard filling. The orange zest gives it just enough brightness to tie everything together, and the crust? Buttery and golden, like every good pie crust should be. It’s one of those pies that works as well for a family dinner as it does for impressing guests.
The recipe isn’t complicated. Whisking together the custard takes minutes, and the cranberries do their thing without much effort. It’s a pie that looks like you spent hours, but really, you didn’t. And isn’t that everything you’re looking for when it comes to Thanksgiving desserts?
With love,
Your Baker, Hannah
Here’s Everything You’re Gonna Need!
- Granulated Sugar
- All-Purpose Flour
- Heavy Cream
- Eggs
- Salt
- Vanilla Extract
- Orange
- Fresh or Frozen Cranberries
- Ingredients for an all-butter pie crust (butter, flour, salt, water)
Ingredient Substitutions:
Cranberries: Substitute with fresh or frozen blueberries, raspberries, or chopped cherries for a different fruity flavor.
Orange Zest: Swap for lemon zest or a splash of orange extract if oranges are unavailable.
Heavy Cream: Use half-and-half or full-fat coconut milk for a non-dairy option.
All-Butter Pie Crust: Replace with a store-bought crust or a graham cracker crust if you’re short on time.
Granulated Sugar: Use light brown sugar for a deeper, caramel-like sweetness.
How to Bake Cranberry Orange Custard Pie:
Step 1: This pie starts with an all-butter crust, which provides the perfect flaky base. Pre-baking the crust ensures it holds up against the rich custard filling. The filling comes together by whisking sugar and flour.
Step 2: Followed by blending in heavy cream, eggs, vanilla, and orange zest.
Step 3: Layer the cranberries on the bottom of the pie crust, and pour the custard filling over the top. The cranberries naturally rise during baking. Once baked, the pie needs to cool at room temperature before chilling in the fridge for a few hours to set completely. Add a dollop of whipped cream before serving, if desired.
Cranberry Orange Custard Pie Recipe:
Old Fashioned Cranberry Orange Custard Pie
Equipment
- Medium Mixing Bowl
- Small Mixing Bowl
- Whisk
- Zester or Microplane Grater
- Measuring Cups
- Measuring Spoons
- Pie Dish
Ingredients
All-Butter Pie Crust:
- 1 cup All-Purpose Flour
- 1/3 cup Cold Salted Butter
- 1/4 tsp Salt
- Iced Water as needed
- 1 TBSP White Vinegar
Cranberry Orange Custard Filling:
- 1 cup Granulated Sugar
- 3 TBSP All Purpose Flour
- 2/3 cup Heavy Cream
- 2 Eggs
- 1/2 tsp Salt
- 1 TBSP Vanilla Extract
- Zest of 1 Orange
- 1 cup Fresh Cranberries
Instructions
To Make the Crust:
- Pre-heat your oven to 425 degrees F.
- In a 1 cup measuring cup, add water, vinegar, and a few cubes of ice. NOTE: You will not use all of the water. Set aside until you are ready to add.
- In a large mixing bowl, add flour and salt and stir to combine.
- Once combined, take your cold butter and cut it into 1/2 inch cubes.
- Next, add your cold butter cubes to your flour and salt, and, using your hands, begin cutting the butter into the dough. (To do this, you either use a pastry blender, or you can pinch the butter into the flour with your fingers until the ingredients begin to combine, occasionally rubbing the flour and butter between your hands and letting it fall back into the bowl.) Mix until the flour and butter have combined to create a sandy texture with a few pea-sized lumps of cold butter remaining intact throughout the mixture.
- NOTE: It is very important that you do not overwork your butter while cutting it into your flour, as it will begin warming up. You want your butter to stay as cold as possible throughout this entire process.
- Once you have achieved the proper texture, you can begin adding your water. Do not add it all at one time, but begin with 2-3 tablespoons, mixing as you go.
- Add more water as needed, in small amounts, until a shaggy dough begins to come together and can hold its shape when pressed into a ball and rolled out. It is very important that you do not add too much water, as this will cause your dough to become tough.
- Once you have added as much water as you need, gather the dough into a ball and set aside.
- To roll your dough, dust the surface of your counter generously with flour, and, taking your ball of dough, begin patting it out with your hands onto the floured surface into a small disk shape.
- Once you have created your disk, using a well-floured rolling pin, begin rolling out your dough into a circle shape, making sure it stays at an even thickness all the way around. If cracks begin to form, lightly press them back together. Roll your dough until it reaches 1/4 inch thickness.
- Once your dough has been rolled, gently fold it in half and transfer it to your 9 inch pie pan. Allow 2 inches of crust to hang over the edge of your pie pan (if you have more than 2 inches, trim it off with a sharp knife).
- Gently tuck the excess 2 inches of crust under itself, allowing it to form a ridge around the edge of your pie pan. Using whatever technique you prefer, gently crimp a decorative edge around your pie crust.
- Line your pie crust with parchment paper and fill it with pie weights or dry white rice to keep the crust from bubbling up as it par-bakes.
- Place your pie crust into your pre-heated oven and bake for 10-12 minutes, or until the crust has started to dry slightly, but isn’t fully cooked.
- Remove from oven, remove the parchment and pie weights, and move on to making your filling as your crust cools.
To Make the Filling and Bake:
- Lower the oven temperature to 375 degrees F.
- To make your filling, add the sugar, and flour into a medium mixing bowl and whisk well to combine.
- Once combined, into a separate small bowl, add your heavy cream, eggs, salt, vanilla, and orange zest. Whisk well to combine.
- Next, add your wet ingredients into your sugar and flour mixture, and whisk them well until no lumps of flour remain.
- Once your custard filling has been made, pour your cranberries directly into the bottom of your unfilled, par-baked pie crust.
- Pour your custard filling mixture directly over the cranberries (the cranberries will rise to the top), and make sure they are evenly distributed over the top of your pie.
- Once filled, place your pie into your preheated oven at 375 degrees F and bake for 45 minutes, or until the top is golden and the filling is set. (It should still have a slight wobble in the middle.)
- After it has baked, remove it from the oven and allow it to cool at room temperature for 30 minutes before placing it in your fridge to finish cooling and setting for 1-2 hours.
- Top with fresh whipped cream if desired, slice, serve, and enjoy!
FAQs About Baking a Custard Pie:
- Why does my custard pie crack?
Overbaking or letting the custard cool too quickly can cause cracks. Remove the pie when the center still has a slight wobble, as it will finish setting while cooling. - Can I use a different type of crust?
Absolutely. While an all-butter crust gives the best flavor, graham cracker or cookie crusts can work for a no-roll alternative. - Why is my custard filling runny?
This usually happens if the pie wasn’t baked long enough. Make sure the edges are set and only the very center jiggles slightly when done.
How to Make the Best All-Butter Pie Crust:
- Keep your butter cold—this ensures the dough is flaky.
- Don’t overwork the dough. Mix just until the flour is moistened to prevent toughness.
- Chill the dough before rolling it out to make it easier to handle and prevent shrinking.
How to Prevent Your Cranberry Orange Custard Pie from Over-Baking:
- Check for doneness early. The filling should jiggle slightly in the center but not look watery.
- Bake on a lower rack in the oven to prevent the top from over-browning.
- Cool the pie gradually to avoid cracking.
To Store Your Baked Custard Pie:
- Let the pie cool completely before storing it in the fridge.
- Cover with plastic wrap or foil to keep it fresh.
- Store for up to three days in the refrigerator. For longer storage, wrap it tightly and freeze for up to a month.
- To thaw from frozen, remove the pie from the freezer and allow it to thaw in your refrigerator for one to two days.
