Cranberry Custard Pie Recipe
Looking for a pie that is colorful, seasonal, and easy? Try this delicious Cranberry Custard Pie. It's especially good at Christmas!
Cranberry custard pie—great for Christmas, or anytime you can get cranberries!
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.
Tips from Jane
—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!