Go Back
Slice of cranberry orange custard pie on a white plate with a golden crimped crust and a smooth pale custard dotted with red cranberries, the rest of the pie in a glass pie plate and an orange half behind

Cranberry Orange Custard Pie

A one-bowl custard pie with fresh cranberries baked into a creamy, orange-scented filling, no blind baking needed.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 2 hours
Total Time 3 hours 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 unbaked 9-inch deep-dish pie crust homemade or store-bought
For the filling
  • 12 oz fresh cranberries 340 g, about 3 cups; if frozen, thaw and pat dry
  • 1 1/2 cups granulated sugar 300 g
  • 1/4 cup all-purpose flour 30 g
  • 1/2 tsp salt
  • 3 large eggs room temperature
  • 1 cup heavy cream 240 ml
  • 1 tbsp finely grated orange zest from about 1 large orange
  • 1 tsp vanilla extract

Method
 

  1. Heat the oven to 400°F (200°C). Fit the crust into a deep 9-inch pie plate, crimp the edge and refrigerate it while you mix the filling.
  2. Rinse and dry the cranberries, discarding any soft ones, and spread them in an even layer over the bottom of the crust.
  3. Whisk the sugar, flour and salt together, then whisk in the eggs until smooth. Whisk in the cream, orange zest and vanilla.
  4. Pour the custard over the cranberries, set the pie on a baking sheet and bake for 10 minutes.
  5. Reduce the oven to 350°F (175°C), cover the crust edge with a pie shield or foil and bake 40 to 45 minutes more, until the edges are set and the center jiggles only slightly.
  6. Cool on a wire rack for at least 2 hours before slicing. Refrigerate once cool.

Notes

Storage: refrigerate the cooled pie, loosely covered, and eat within 3 to 4 days. Do not leave it out for more than 2 hours. Custard pies do not freeze well.
Make-ahead: bake the pie a day ahead and keep it in the fridge; the custard slices most cleanly when chilled.
Substitutions: frozen cranberries (thawed and patted dry) instead of fresh; half-and-half instead of heavy cream for a lighter custard; a baked graham cracker crust instead of pastry.
Nutrition is an estimate, not a laboratory analysis.