This cranberry custard pie is a simple adaptation of my Rhubarb Custard Pie and provides a wonderful sweet-tart combination.
9-inch unbaked pie crust
About 3 cups fresh or frozen cranberries
1-1/4 cups sugar
1-1/4 tablespoon flour
Dash of salt
3 eggs, beaten
Preheat oven to 350 degrees F.
Coarsely chop cranberries, in a food processor or by hand. Spread cranberries evenly in unbaked pie crust.
Mix sugar, flour, and salt in a small bowl. Beat eggs and add to flour mixture. Mix well and pour over the cranberries in the pie crust.
Bake at 350 about 45-50 minutes until set. Cool before serving.
—3 cups of cranberries is about one 12-ounce bag of fresh cranberries.
—To chop cranberries in a food processor, just pulse it a few times.
—Buy extra cranberries in the fall/early winter and just pop the bag in the freezer. Then you can make this pie anytime. Caution: if using frozen cranberries, rinse them and then chop or use immediately, or they'll all stick together!