Description
A nostalgic dessert featuring a creamy custard filling with tart cranberries, all nestled in a buttery, flaky crust.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup cold unsalted butter
- ¼ cup ice water
- 3 large eggs
- 1 cup granulated sugar
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 2 cups fresh cranberries
- Pinch of nutmeg (optional)
- Pinch of cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Make the crust: In a mixing bowl, combine flour and cold butter until mixture resembles coarse crumbs. Add ice water and mix until dough forms.
- Chill the crust for at least 30 minutes, then roll it out and fit into a 9-inch pie pan.
- Prepare the filling: In a bowl, beat together eggs and sugar until smooth. Stir in heavy cream, vanilla, nutmeg, and cinnamon.
- Fold in the cranberries, then pour the filling into the prepared crust.
- Bake for 40 to 45 minutes, until the custard sets but jiggles slightly.
- Cool the pie at room temperature before serving.
Notes
For a lighter version, replace heavy cream with half-and-half or whole milk, although the custard won’t be as rich.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 24g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 145mg
Keywords: Cranberry pie, custard pie, Thanksgiving dessert, holiday recipe, traditional dessert, family recipe