Cranberry-Orange Custard Pie
This pie started when my mom was looking for a simple recipe to throw together for our church’s Thanksgiving dinner. She had a bag of cranberries on hand, and all the right ingredients to throw together a custard filling (who doesn’t have cream, eggs, and sugar just lying around?) Throw in some orange zest, and that was Thanksgiving dessert done. It felt like the right move, and now this pie has become one of my favorite holiday desserts. It’s a little different, but that’s what makes it so fun.
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
Convinced it’s time for some homemade custard pie? Here’s a grocery list of everything you’re gonna need!
Ingredients for Cranberry-Orange Custard Pie:
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)
(To make it even easier, you can hit the “Get Ingredients” button inside the recipe, and these items will be added straight to your shopping cart at the grocery store of your choice.)
Substitute Ingredients:
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.
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Step-By-Step Directions for Baking Cranberry-Orange Custard Pie:
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,
followed by blending in heavy cream, eggs, vanilla, and orange zest.
The cranberries naturally rise during baking, creating a visually striking pie with a layer of fruit atop the creamy custard. 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, and you have a dessert that's both festive and elegant.
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 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.
How 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.
Recipe for Cranberry-Orange Custard Pie:
Cranberry-Orange Custard Pie
Ingredients
Instructions
- Follow the recipe for my all-butter pie crust (recipe here: https://www.dearoldbakehouse.com/pie-101/all-butter-pie-crust)
- 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 pre-heated oven 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!
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