Cranberry Custard Pie
Serves: 2
Eda Schinner
1 January 1970
Based on User reviews:
40
Spice
50
Sweetness
63
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Lay 1 sheet of pie dough on a lightly floured surface
2
Lightly beat 1 egg and brush some on the dough, then place the second sheet of pie dough directly on top
3
Roll out the double layer of dough into a 12-inch round
4
Ease into a 9-inch pie plate
5
Fold the overhanging dough under itself and crimp with your fingers or a fork
6
Brush the edge with more beaten egg
7
Refrigerate until firm, about 30 minutes
8
Preheat the oven to 350 degrees F
9
Line the crust with foil, then fill with pie weights or dried beans
10
Bake until lightly golden around the edge, about 15 minutes
11
Remove the foil and weights and continue baking until the bottom of the crust is dry, about 5 more minutes
12
Transfer to a rack and let cool completely
13
Meanwhile, make the filling: Roughly chop the cranberries and combine with 3/4 cup granulated sugar and the lemon zest in a large bowl
14
Spread in the cooled crust
15
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
16
Bake until the filling is set and slightly puffed, 50 minutes to 1 hour
17
Transfer to a rack and let cool completely
18
Dust with confectioners' sugar
19
Photograph by Con Poulos