Cranberry Custard Pie: A Festive Fall Delight

The air turns crisp, leaves transform into fiery hues, and the aroma of pumpkin spice fills the air – it’s fall, the season of cozy nights and comforting desserts! And what better way to celebrate the season than with a slice of this absolutely divine Cranberry Custard Pie? This isn’t your grandma’s cranberry pie; this recipe elevates the classic with a creamy, dreamy custard filling that perfectly complements the tartness of cranberries. Imagine the silky smooth custard, the bursts of tangy cranberry, encased in a buttery, flaky crust. This Cranberry Custard Pie is the ultimate autumnal indulgence, guaranteed to impress your family and friends during gatherings or simply brighten up a quiet evening. This recipe is far from complicated, promising a delicious result even for novice bakers. Get ready to experience a flavor sensation that captures the essence of fall in every bite.

Why You’ll Love This Cranberry Custard Pie Recipe

This Cranberry Custard Pie recipe is more than just a pie; it’s an experience. Firstly, the flavor combination is simply irresistible. The tartness of the cranberry sauce is beautifully balanced by the rich, creamy custard. It’s a harmonious dance of sweet and tart that will leave you wanting more. This recipe avoids overly sweet fillings, creating a more sophisticated and refreshing dessert. It’s a refreshing alternative to the heavy, overly-sweet pies often associated with the holiday season.

Secondly, the texture is divine. The buttery, flaky crust provides a delightful contrast to the smooth, creamy custard and the juicy cranberries. Each bite offers a delightful interplay of textures, ensuring a truly satisfying experience. The crust isn’t overly thick, allowing the star of the show – the creamy custard filling – to shine.

Thirdly, it’s surprisingly easy to make. The recipe is straightforward and easy to follow, even for beginner bakers. While homemade pie crust takes some time, it’s a well-worth-it effort resulting in an incredibly superior crust compared to store-bought. The filling is simple to whisk together, and the baking process is a breeze. Making this pie is a rewarding culinary adventure that produces exceptional results.

Finally, this Cranberry Custard Pie is incredibly versatile. It’s perfect for Thanksgiving, Christmas, or any fall gathering. It can also be enjoyed as a special treat any time of the year. The beautiful presentation makes it a stunning centerpiece for any dessert table. This pie is sure to impress your guests, and you’ll enjoy the compliments.

Why You Should Try This Cranberry Custard Pie Recipe

Beyond its deliciousness and ease of preparation, this Cranberry Custard Pie offers several compelling reasons to add it to your baking repertoire. It’s a showstopper dessert that’s sure to be the talk of any gathering. Its unique combination of flavors and textures makes it a memorable treat. Compared to other traditional pies, this recipe presents a unique, refined experience.

Furthermore, this recipe allows for creative customization. Feeling adventurous? Experiment with different spices like cinnamon, nutmeg, or allspice to enhance the fall flavors. Add a sprinkle of orange zest for a citrusy twist. Or perhaps a drizzle of caramel sauce for an extra layer of decadence? The possibilities are endless.

Moreover, this Cranberry Custard Pie is a great opportunity to impress your loved ones with your baking skills. It’s a delightful way to showcase your culinary prowess without spending hours in the kitchen. This pie’s sophisticated flavor profile makes it suitable for formal gatherings as well as casual family dinners.

Finally, this recipe is a fantastic way to utilize seasonal ingredients. Cranberries are at their peak in the fall and winter, making this the perfect time to enjoy this delicious pie. Using fresh, seasonal ingredients brings an unparalleled depth of flavor to your baking.

Ingredients and Utensils for Your Cranberry Custard Pie

Gathering the right ingredients and utensils is key to baking success. Let’s ensure you have everything you need to create a flawless Cranberry Custard Pie:

Ingredients:

• For the Crust:
• 1 1/4 cups all-purpose flour (you can substitute gluten-free all-purpose flour for a gluten-free version)
• 1/2 teaspoon salt (sea salt enhances the flavor)
• 1/2 cup (1 stick) unsalted butter, chilled and cut into cubes (cold butter is crucial for a flaky crust)
• 1/4 cup ice water (ice-cold water prevents gluten development for a tender crust)
• For the Filling:
• 1 (14 ounce) can whole berry cranberry sauce (you can also make your own cranberry sauce for a more intense flavor)
• 1 (12 ounce) package cream cheese, softened (softened cream cheese ensures smooth mixing)
• 1 cup granulated sugar (adjust to your sweetness preference)
• 1/4 cup all-purpose flour (this helps thicken the custard)
• 1/4 teaspoon salt (balances the sweetness)
• 3 large eggs (fresh eggs ensure a richer custard)
• 1 teaspoon vanilla extract (pure vanilla extract adds depth of flavor)

Utensils:

• Large mixing bowls (for making the crust and filling)
• Pastry blender or your fingers (to cut in the butter)
• Measuring cups and spoons (for accurate ingredient measurements)
• Plastic wrap (for chilling the dough)
• Rolling pin (to roll out the dough)
• 9-inch pie plate (ensure it’s oven-safe)
• Fork (to prick the crust)
• Parchment paper (to prevent the crust from burning)
• Pie weights or dried beans (to hold the crust in place while baking)
• Whisk (for mixing the filling)
• Electric mixer (optional, but makes mixing the filling easier)
• Wire rack (for cooling the pie)

Detailed Recipe Steps for Cranberry Custard Pie

Let’s embark on the delightful journey of making this Cranberry Custard Pie. Follow these detailed steps, and you’ll be rewarded with a delicious masterpiece.

Making the Crust:

1. Whisk together the dry ingredients: In a large bowl, whisk together the flour and salt. This ensures even distribution of salt and avoids pockets of un-seasoned dough.
2. Cut in the butter: Add the chilled, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. Work quickly to keep the butter cold.
3. Incorporate the ice water: Gradually add the ice water, mixing gently until the dough just comes together. Do not overmix; overmixing develops gluten, resulting in a tough crust.
4. Chill the dough: Form the dough into a disc, wrap it tightly in plastic wrap, and chill it in the refrigerator for at least 30 minutes. This allows the gluten to relax, resulting in a more tender crust. Chilling also makes the dough easier to handle.
5. Roll out the dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Use gentle, even pressure to prevent tearing. If the dough becomes too sticky, add a little more flour.
6. Transfer to the pie plate: Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges. Use a fork to create a decorative edge.
7. Blind bake the crust: Prick the bottom of the crust with a fork to prevent air bubbles from forming. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes.
8. Finish baking: Remove the weights and parchment paper and bake for another 5-7 minutes, or until the crust is lightly golden. Set aside to cool completely.

Making the Filling:

1. Beat the cream cheese and sugar: In a large bowl, beat together the softened cream cheese and sugar until smooth and creamy. An electric mixer will make this step much faster.
2. Add the dry ingredients: Beat in the flour and salt. This helps thicken the custard and balances the sweetness.
3. Incorporate the eggs: Add the eggs one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl to ensure everything is well incorporated.
4. Stir in the remaining ingredients: Stir in the vanilla extract and cranberry sauce until well combined. Gently fold to avoid overmixing.
5. Pour into the crust: Pour the filling into the cooled pie crust. Ensure the filling is evenly distributed.
6. Bake the pie: Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until the custard is set and the edges are lightly golden. The center should still jiggle slightly when gently shaken.
7. Cool and refrigerate: Let the pie cool completely on a wire rack before serving. Refrigerate for at least 2 hours to allow the custard to set completely. This enhances the flavor and texture.

Tips and Variations for Your Cranberry Custard Pie

To elevate your Cranberry Custard Pie experience, consider these helpful tips and delicious variations:

• For a richer crust: Use a combination of butter and shortening for a more tender and flaky crust.
• Spice it up: Add a teaspoon of cinnamon, nutmeg, or allspice to the filling for a warm, autumnal flavor. A pinch of ginger also works beautifully.
• Citrus zest: Incorporate the zest of one orange or lemon into the filling for a bright, citrusy note.
• Garnish it: Sprinkle the top with powdered sugar before serving, or add a dollop of whipped cream for an extra touch of indulgence. You can also garnish with fresh cranberries or candied pecans.
• Make it ahead: This Cranberry Custard Pie can be made a day or two in advance. Just be sure to store it properly in the refrigerator.
• Gluten-free option: Use a gluten-free all-purpose flour blend for the crust to make this recipe suitable for those with gluten sensitivities.
• Vegan adaptation: Replace the butter with vegan butter, the cream cheese with vegan cream cheese, and the eggs with a flax egg mixture (1 tablespoon flaxseed meal mixed with 3 tablespoons water) or applesauce. The resulting custard will have a slightly different texture, but still delicious.

Nutritional Values and Health Benefits of Cranberry Custard Pie

While Cranberry Custard Pie is a treat best enjoyed in moderation, it does offer some nutritional benefits. The cranberries are packed with antioxidants, particularly vitamin C, which helps support the immune system. Cranberries are also known for their potential to prevent urinary tract infections. Cream cheese provides a source of calcium and protein. However, the sugar content in this pie should be considered, so it’s best consumed as an occasional treat. Precise nutritional information varies depending on the specific ingredients used, but a general estimate would be:

• Calories: Approximately 400-500 calories per slice
• Protein: Around 5-7 grams per slice
• Fat: Approximately 20-25 grams per slice, largely from the butter and cream cheese.
• Carbohydrates: Approximately 50-60 grams per slice, including sugars from the cranberry sauce and sugar.

Remember that these are estimates and the actual nutritional values can change based on the ingredients used. It’s always best to use a nutrition calculator with the exact ingredients and quantities of your recipe for a more precise calculation.

FAQs

Conclusion: Savor the Taste of Fall with Your Cranberry Custard Pie

This Cranberry Custard Pie recipe is a testament to the magic of simple ingredients transformed into a culinary masterpiece. Its delightful blend of flavors and textures, coupled with the ease of preparation, makes it a must-try for any baking enthusiast. Whether you’re a seasoned baker or just starting out, this recipe will undoubtedly become a cherished addition to your fall and holiday baking repertoire. We encourage you to try this recipe and share your experience in the comments below! Don’t forget to share your delicious creations on social media using #CranberryCustardPie and tag us! For more delicious recipes, be sure to check out our collection of amazing recipes on our website! Happy baking!

For more dessert inspiration, check out our easy Oreo Fudge recipe or our creamy pumpkin gnocchi. And don’t forget to pin this recipe to your Pinterest board for later! Pinterest

Cranberry Cream Cheese Custard Pie

A delightful Thanksgiving-inspired pie featuring a buttery crust and a creamy, tangy cranberry filling. Easy to make and perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Course: Dessert, Pie

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

Crust Ingredients

• 1.25 cups All-purpose flour
• 0.5 teaspoon Salt
• 0.5 cups Unsalted butter, chilled (1 stick), cut into cubes
• 0.25 cups Ice water

Filling Ingredients

• 1 14 ounce can Whole berry cranberry sauce
• 1 12 ounce package Cream cheese, softened
• 1 cup Granulated sugar
• 0.25 cup All-purpose flour
• 0.25 teaspoon Salt
• 3 Large eggs
• 1 teaspoon Vanilla extract

Equipment

• 9-inch pie plate
• Pastry blender or fork
• Mixing Bowls
• Rolling pin
• Whisk
• Measuring Cups and Spoons

Method

 

Instructions

1. Make the crust: Whisk together flour and salt. Cut in cold butter until crumbly. Gradually add ice water, mixing until dough forms. Chill for 30 minutes.
2. Roll out dough to a 12-inch circle and transfer to a 9-inch pie plate. Trim and crimp edges. Prick bottom with a fork.
3. Line crust with parchment paper and fill with pie weights. Bake at 375°F (190°C) for 15 minutes.
4. Remove weights and parchment; bake for 5-7 minutes more, until lightly golden. Cool completely.
5. Make the filling: Beat cream cheese and sugar until smooth. Beat in flour and salt. Add eggs one at a time, then vanilla.
6. Stir in cranberry sauce until well combined. Pour filling into cooled crust.
7. Bake at 350°F (175°C) for 45-50 minutes, or until custard is set and edges are golden. Cool completely on a wire rack.
8. Refrigerate for at least 2 hours before serving.

Notes

For a richer flavor, use whole milk instead of some of the ice water in the crust. You can also add a sprinkle of cinnamon or nutmeg to the filling for extra warmth.