Cranberry Custard Pie

We all know cranberry and pie during Thanksgiving, but knowing them together is a different story. This delicious recipe brings a new flavor to every table.

Servings
8
Active Time
20 minutes
Total Time
1 hour, 25 minutes
Cranberry Custard Pie

1. Place cream cheese and butter out to soften. Zest lemon (1 teaspoon), then juice (2 tablespoons). Place 1 cup cranberries in bowl with corn syrup and stir to coat; add 1 cup granulated sugar and stir to coat. Transfer cranberries and any sugar in bowl to airtight container; chill until ready to use.

2. Unroll 1 pie crust and place in deep 9-inch pie dish; trim crust, leaving 1/4-inch overhang. Chill until ready to use.

3. Place in large bowl: cream cheese, eggs, remaining 2 cups granulated sugar, and butter; beat with electric mixer on MEDIUM-HIGH 3 minutes or until smooth. Add flour, vanilla, lemon zest and juice, and salt; beat 2 minutes more. Stir remaining 3 cups cranberries gently into batter.

4. Pour batter into crust; unroll remaining dough for top crust and place on filled pie. Trim dough to 1/4 inch beyond edge. Fold top crust under bottom crust and seal edges by pinching or crimping with a fork; brush top crust lightly with water and sprinkle with raw sugar.

5. Cut a few slits in top crust to allow steam to escape; chill 15 minutes. Preheat oven to 450°F. Place pie dish on baking sheet (for ease in handling); bake 10 minutes, then reduce temperature to 350°F. Bake 35–40 more minutes until crust is firm and golden and center is 160°F. Cool completely on wire rack; garnish with sugared cranberries. Serve.

Ingredients

  • 1/2 cup cream cheese

  • 2 tablespoons unsalted butter

  • 1 lemon, for zest/juice

  • 4 cups fresh (or frozen, thawed) cranberries, divided

  • 1 teaspoon corn syrup

  • 3 cups granulated sugar, divided

  • 1 (15 oz) refrigerated rolled pie crust

  • 4 large eggs

  • 1/2 cup flour

  • 2 teaspoons vanilla extract

  • 1/2 teaspoon kosher salt

  • 1 tablespoon raw sugar

More recipe info

Instructions

1. Place cream cheese and butter out to soften. Zest lemon (1 teaspoon), then juice (2 tablespoons). Place 1 cup cranberries in bowl with corn syrup and stir to coat; add 1 cup granulated sugar and stir to coat. Transfer cranberries and any sugar in bowl to airtight container; chill until ready to use.

2. Unroll 1 pie crust and place in deep 9-inch pie dish; trim crust, leaving 1/4-inch overhang. Chill until ready to use.

3. Place in large bowl: cream cheese, eggs, remaining 2 cups granulated sugar, and butter; beat with electric mixer on MEDIUM-HIGH 3 minutes or until smooth. Add flour, vanilla, lemon zest and juice, and salt; beat 2 minutes more. Stir remaining 3 cups cranberries gently into batter.

4. Pour batter into crust; unroll remaining dough for top crust and place on filled pie. Trim dough to 1/4 inch beyond edge. Fold top crust under bottom crust and seal edges by pinching or crimping with a fork; brush top crust lightly with water and sprinkle with raw sugar.

5. Cut a few slits in top crust to allow steam to escape; chill 15 minutes. Preheat oven to 450°F. Place pie dish on baking sheet (for ease in handling); bake 10 minutes, then reduce temperature to 350°F. Bake 35–40 more minutes until crust is firm and golden and center is 160°F. Cool completely on wire rack; garnish with sugared cranberries. Serve.

Nutritional Information

CALORIES 720kcal; FAT 25g; SAT FAT 11g; TRANS FAT 0g; CHOL115mg; SODIUM 390mg; CARB 119g; FIBER 3g; SUGARS 82g; PROTEIN 7g; POTASSIUM 4%; VIT D 6%; CALC 4%; IRON 6%

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