Cranberry Custard Pie Recipe 425

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Cranberry Custard Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 8

1 14-ounce box refrigerated pie dough (2 sheets)
2 tablespoons all-purpose flour, plus more for dusting
3 large eggs
1 12-ounce bag cranberries, slightly thawed if frozen
1 cup granulated sugar
1/2 teaspoon finely grated lemon zest
2/3 cup heavy cream
Confectioners' sugar, for dusting


  • Lay 1 sheet of pie dough on a lightly floured surface. Lightly beat 1 egg and brush some on the dough, then place the second sheet of pie dough directly on top. Roll out the double layer of dough into a 12-inch round. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Brush the edge with more beaten egg. Refrigerate until firm, about 30 minutes.
  • Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake until lightly golden around the edge, about 15 minutes. Remove the foil and weights and continue baking until the bottom of the crust is dry, about 5 more minutes. Transfer to a rack and let cool completely.
  • Meanwhile, make the filling: Roughly chop the cranberries and combine with 3/4 cup granulated sugar and the lemon zest in a large bowl. Spread in the cooled crust. Whisk the remaining 2 eggs, the heavy cream, flour and the remaining 1/4 cup granulated sugar in a bowl until smooth; pour over the cranberries.
  • Bake until the filling is set and slightly puffed, 50 minutes to 1 hour. Transfer to a rack and let cool completely. Dust with confectioners' sugar.


Cranberry Custard Pie image

Provided by Kardea Brown

Categories     dessert

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 16

1 1/2 cups self-rising flour, plus more for the dough
2 tablespoons granulated sugar
Pinch of kosher salt or sea salt
8 tablespoons (1 stick) cold unsalted butter, diced
About 1/4 cup cold water
2 cups granulated sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
4 large eggs
1/2 cup heavy cream
1 teaspoon pure vanilla extract
Zest of 1 orange
4 cups cranberries, thawed if frozen (from a 12-ounce frozen bag)
Orange slices, for topping
1/4 cup granulated sugar


  • For the crust: Add the flour, sugar and salt to a food processor. Process a few times to combine. While pulsing, add the cubes of butter. Keep pulsing until the mixture looks like a coarse meal. Add 2 tablespoons of the water and process again a few times. Add more water until the dough starts to come together. Transfer the dough to a lightly floured work surface. Shape into a round and wrap in plastic. Refrigerate until firm, about 1 hour.
  • Preheat the oven to 350 degrees F.
  • Remove the pie dough from the refrigerator and roll out into a large round, about 12 inches. Transfer to a 9-inch pie dish, fold over the sides and use a fork to press a design into the edges.
  • For the filling: Whisk together the sugar, cornstarch, flour and salt in a medium bowl. In a large bowl, whisk the eggs until uniform in color and no egg white is visible. Whisk in the sugar mixture until smooth. Add the heavy cream, vanilla and orange zest and whisk to combine. Add the cranberries to the bottom of the pie crust and pour the custard over the top.
  • Bake until the custard is set with a slight wobble in the center, about 50 minutes. Let cool completely.
  • For the assembly: Sprinkle the orange slices with the sugar and use to decoratively garnish the pie before serving at room temperature or chilled.


Apple Cranberry Streusel Custard Pie image

Provided by Food Network

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 11

1 (9-inch) unbaked pie crust
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 tsp. ground cinnamon
2 large eggs, beaten
1/2 cup hot water
1 1/2 cups fresh or dry-pack frozen cranberries
2 medium all-purpose apples, peeled and sliced (about 1 1/2 cups)
1/2 cup firmly packed brown sugar
1/2 cup Pillsbury BEST® All Purpose Flour
1/4 cup butter, softened
1/2 cup chopped nuts


  • PLACE rack in lower third of oven; heat oven to 425 degrees F. Combine sweetened condensed milk and cinnamon in large bowl. Add eggs, water and fruits; mix well. Pour into pie crust.
  • COMBINE sugar and flour in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add nuts. Sprinkle over pie. Bake 10 minutes.
  • REDUCE oven temperature to 375 degrees F; bake an additional 30 to 40 minutes or until golden brown. Cool.


Cranberry-Orange Crumb Tart image

After my sister took the family to the local cranberry festival, my mom bet me that I couldn't make a holiday pie out of cranberries and oranges. Considering the pie was gone before the holidays arrived, I think I won! -Heather Cunningham, Whitman, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 15

2 cups crushed cinnamon graham crackers (about 14 whole crackers), divided
1/2 cup sugar, divided
6 tablespoons butter, melted
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup cold butter, cubed
1 large navel orange
1 cup sugar
3 tablespoons quick-cooking tapioca
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
4 cups fresh or frozen cranberries, thawed
2 tablespoons brandy or cranberry juice
Calories 332 calories
Fat11g fat (6g saturated fat)
Cholesterol25mg cholesterol
Sodium207mg sodium
Carbohydrate56g carbohydrate (38g sugars
Fiber3g fiber)
Protein2g protein.


  • Preheat oven to 375°. In a small bowl, mix 1-3/4 cups crushed crackers and 1/4 cup sugar; stir in melted butter. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Bake 7-8 minutes or until edges are lightly browned. Cool on a wire rack., For topping, in a small bowl, mix flour, brown sugar, and remaining crushed crackers and sugar; cut in cold butter until crumbly. Refrigerate while preparing filling., Finely grate enough 1 Tbsp. zest from orange. Cut a thin slice from the top and bottom of the orange; stand orange upright on a cutting board. Cut off peel and outer membrane, starting from the top. Holding orange over a bowl to catch juices, remove orange sections by cutting along the membrane. Squeeze membrane to reserve additional juice., In a large saucepan, mix sugar, tapioca, baking soda, cinnamon and allspice. Add cranberries, brandy, grated zest and reserved juice; toss to coat. Let stand 15 minutes. Preheat oven to 425°. , Bring cranberry mixture to a full boil, stirring constantly. Add orange sections; heat through. Pour into crust; sprinkle with topping. Bake 10-15 minutes or until topping is golden brown. Cool on a wire rack.


Rich and Creamy Custard Pie Recipe - (3.7/5) image

Provided by carvalhohm

Number Of Ingredients 16

Pie Crust:
1 1/2 cups all-purpose flour
1 stick COLD unsalted butter, cut into small pieces
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup ICE-COLD water
Custard Filling:
3 cups half-and-half
3/4 cup sugar
4 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
Other Items:
1 9-inch deep dish pie pan
Dried, uncooked beans (any kind), about 3 cups
Parchment paper


  • CRUST: 1. In a large mixing bowl, place the flour, sugar, salt, and butter. 2. Stir the ingredients together briefly, just enough to mix the flour, sugar and salt together. Use a dough cutter (or you can use a food processor) to "cut" the butter into the flour. You want to see very small pieces of butter (about the size of a pea). 3. Pour the ice water over the flour mixture, starting with 1/4 cup of ice water. Gently mix the water into the flour, forming a shaggy, loose dough. Add more water, a spoonful at a time, until the dough comes together. You should not need more than 1/2 cup of ice water. This is what it looks like after the initial mixing of water and flour. You can still see some dry bits at the bottom of the bowl, but this is the perfect consistency - you do not need any more water at this point. Give it another minute or so of kneading and the dough will come together. 4. Wrap the dough in plastic wrap and place in the refrigerator to rest for at least 15 minutes. I actually place my dough in the freezer. Don't worry - the dough won't freeze solid. The goal is to get the butter very cold again (since the butter softened during the mixing process). You want to still see chunks of butter when you roll out the dough and eventually bake it. During the baking process, the melting butter creates steam, which is what makes your dough nice and flaky. 5. After 15 minutes, remove the dough from the refrigerator (or freezer). Place the dough between two large sheets of parchment paper. 6. Roll the dough into a circle, about 1/8 inch thick and two inches larger in diameter than the width of your pie pan. Turn the pie pan upside down on top of the parchment paper to measure. 7. To place the dough in the pie pan, remove one sheet of parchment paper. Turn the pie pan upside down over the dough. Carefully slide your hand beneath the parchment paper and flip the dough and pie pan right-side-up. Gently push the dough down into the pie pan. 8. Carefully peel the parchment paper off the dough (save the paper for use later). Push the dough into the sides of the pan (and pinch the dough to close any holes), if necessary. 9. Trim off some of the dough around the edge, leaving a little bit of dough hanging over the side. Use whatever method you like to flute the edge of the dough. I just use my fingertips to create a fluted edge like you see below. 10. It's time to blind-bake the pie crust. Pre-heat your oven to 425 degrees. Place one sheet of parchment paper inside the pie pan. Place the dried beans over the parchment paper. I like to place my dried beans in oven cooking bags; this way I can reuse the beans the next time I bake a pie. 11. Bake the pie crust for 15 minutes then remove it from the oven. Remove the beans and parchment paper and return the pie crust to the oven to bake for 5 more minutes. 12. During the last 5 minutes of baking, the bottom of the pie crust will very likely bubble up. Do not panic. After you remove the crust from the oven, immediately (but very gently) push down on the bubble to release the steam. The bottom of the pie crust will flatten again once all of the steam is released. Set the pre-baked crust aside while you prepare the custard filling. FILLING: 1. Decrease your oven temperature to 350 degrees. In a small mixing bowl, place the sugar, eggs, vanilla extract and salt. Use a hand mixer on low speed (or a whisk) to mix the ingredients together; mix for a couple of minutes only. Do not over-mix or your resulting custard will turn out grainy. 2. In a separate microwave-safe bowl, heat the half-and-half in the microwave on high for two minutes. Mix the hot half-and-half - 1/2 cup at a time - into the egg mixture. DO NOT add the hot liquid all at once or you will end up scrambling your egg mixture! Adding the hot liquid a little at a time tempers the egg mixture. Continue mixing in the hot liquid, a little at a time, until all the liquid is mixed with the egg mixture. BAKE THE PIE: 1. Place your oven rack in the bottom half of your oven. Place a baking pan in the oven, then place the un-filled and pre-baked pie crust on top of the baking pan. Carefully pour the filling mixture into the pie crust. Be careful not to touch the hot oven with your arms or hands as you pour the liquid into the pie crust. I do it this way because the filling will come to the very brim of the pie crust - it is much easier doing it like this than trying to fill the crust outside of the oven, then carrying the full crust to the oven without spilling it (yeah, that's a mess waiting to happen). 2. Bake the pie for a total of 50 minutes. After 40 minutes, if you need to, wrap a piece of foil (or use a pie shield) around the edge of the pie (to prevent the crust from burning or browning too much). Bake for 10 more minutes then remove the pie from the oven. The pie will be jiggly still when you take it out of the oven. It will look something like jello, with the top surface of the pie rippling as you gently shake it. You may think the pie is under-cooked, but TRUST ME, it is DONE. Resist the urge to bake it longer. You really don't want to over-bake custard pies. Have you ever had custard pies that tasted way too much like eggs? That's due to OVER-BAKING the custard - a real no-no. 3. Now comes the hard part. You MUST let the pie cool at room temperature for at least 2 or 3 hours before cutting into it. As the pie cools, the filling is still "cooking." The pie will set (firm up) once completely cooled. Ideally, after cooling at room temperature for a few hours, you want to refrigerate the pie another hour or so to finish cooling and allow the pie to set fully. Of course, after the requisite 3 hours of room-temperature cooling, I just could NOT wait to eat this pie. I went ahead and cut a small slice - to give it a taste test, you see. As our family's resident home chef, I just HAD to ensure this pie was fit for consumption! And it was. As you can see, the pie is mostly set at this point, but another hour or longer of cooling in the refrigerator will be better. This is the pie after cooling in the refrigerator overnight. Make sure the pie is completely cooled at room temperature before placing in the refrigerator or else condensation will collect on the top of the pie as it cools in the fridge. If that happens, don't worry - just use a paper towel to soak up any accumulated condensation on top of the pie.


Cranberry Custard Meringue Pie image

I love to serve this pie around the holidays while my family is around. My grandchildren call it the red colored pie with the fluff topping.-Lee Bremson, Kansas City, Missouri

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 14

3 large eggs, separated
Pastry for single-crust pie (9 inches)
1-3/4 cups fresh or frozen cranberries
1 tablespoon grated orange zest
1-1/4 cups plus 6 tablespoons sugar, divided
1 cup water
Dash salt
Dash ground cinnamon
4 teaspoons plus 1/4 cup cornstarch, divided
1/4 cup orange juice
2 cups 2% milk, divided
1 tablespoon butter
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Calories 389 calories
Fat12g fat (6g saturated fat)
Cholesterol94mg cholesterol
Sodium180mg sodium
Carbohydrate65g carbohydrate (46g sugars
Fiber1g fiber)
Protein5g protein.


  • Place egg whites in a small bowl; let stand at room temperature for 30 minutes. , Meanwhile, line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , In a small saucepan, combine the cranberries, orange zest, 1/2 cup sugar, water, salt and cinnamon. Cook over medium heat until berries pop, about 15 minutes. Combine 4 teaspoons cornstarch and orange juice until smooth; stir into cranberry mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; set aside., In another small saucepan, heat 3/4 cup sugar and 1-3/4 cups milk until bubbles form around sides of pan. In a small bowl, combine the remaining cornstarch and milk. Whisk in egg yolks until blended. Add a small amount of hot milk mixture; return all to the pan, whisking constantly. , Whisk vigorously over medium heat as mixture begins to thicken (mixture will become very thick). Bring to a boil; whisk 2 minutes longer. Remove from the heat; whisk in butter and vanilla. Transfer custard to crust; spread evenly with reserved cranberry mixture., Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue over hot filling, sealing edges to crust., Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate overnight.


Cranberry Custard Pie Recipe - (4.2/5) image

Provided by Benae21

Number Of Ingredients 12

1 tsp. corn syrup
4 cups cranberries
1/2 c. cream cheese
1 lemon, for zest/juice
1 tsp. raw sugar
1 box refrigerated ready-to-bake pie crust (2 boxes if your pie pans are shallow)
4 eggs
1/2 c. flour
1/2 tsp. kosher salt
3 c. sugar
2 tbsp. butter
2 tsp. vanilla


  • 1. Zest/Grate lemon peel (no white; 1 teaspoon); squeeze lemon for juice (2 tablespoons). Place 1 cup cranberries in bowl with syrup and toss to coat; add 1 cup sugar and stir to coat cranberries. Transfer cranberries and sugar in bowl to an airtight container; chill until ready to use. 2. Unroll one 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 sugar, and butter; beat with electric mixer 3 minutes or until smooth. Add flour, vanilla, lemon zest, juice and salt; beat 2 minutes more. Gently stir remaining 3 cups cranberries into egg mixture. 4. Pour filling into crust, unroll remaining dough for top crust and place over the filled pie. Trim dough to 1/4 inch beyond edge. Fold top crust under bottom crust and seal the edges by pinching or crimpling with a fork; brush top crust lightly with water and sprinkle with raw sugar. 5. Cut a few slits in the top of crust to allow steam to escape; chill 15 minutes. Preheat oven to 450 degrees. Place pie dish on baking sheet (for ease in handling); bake 10 minutes, then reduce temperature to 350 degrees. Bake 35-40 more minutes or until crust is firm and golden. Cool on a wire rack before serving; garnish with sugared cranberries.


Cranberry Pie II image

Cranberries, flavored with orange zest, cinnamon and nutmeg are baked in a single pie crust with an eggy filling.

Provided by sal

Categories     Desserts     Pies     Fruit Pie Recipes     Cranberry Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9

1 ⅓ cups white sugar
½ cup all-purpose flour
1 tablespoon grated orange zest
1 pinch ground cinnamon
1 pinch ground nutmeg
3 eggs
¼ cup melted butter
1 ¼ cups cranberries
1 (9 inch) unbaked pie crust
Calories357.3 calories
Carbohydrate51.8 g
Cholesterol85 mg
Fat15.2 g
Fiber1.9 g
Protein4.7 g
SaturatedFat6.1 g
Sodium184.5 mg
Sugar34.1 g


  • Preheat oven to 325 degrees F (165 degrees C.)
  • In a large bowl, combine sugar, flour, orange zest, cinnamon and nutmeg. Beat in eggs. Stir in melted butter. Fold in cranberries, then pour into crust.
  • Bake in the preheated oven for 35 to 40 minutes, or until filling is set.

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