CRANBERRY CUSTARD PIE

Cranberry Custard Pie image

Provided by Kardea Brown

Categories dessert

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 16

1 1/2 cups self-rising flour, plus more for the dough
2 tablespoons granulated sugar
Pinch of kosher salt or sea salt
8 tablespoons (1 stick) cold unsalted butter, diced
About 1/4 cup cold water
2 cups granulated sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
4 large eggs
1/2 cup heavy cream
1 teaspoon pure vanilla extract
Zest of 1 orange
4 cups cranberries, thawed if frozen (from a 12-ounce frozen bag)
Orange slices, for topping
1/4 cup granulated sugar

Steps:

For the crust: Add the flour, sugar and salt to a food processor. Process a few times to combine. While pulsing, add the cubes of butter. Keep pulsing until the mixture looks like a coarse meal. Add 2 tablespoons of the water and process again a few times. Add more water until the dough starts to come together. Transfer the dough to a lightly floured work surface. Shape into a round and wrap in plastic. Refrigerate until firm, about 1 hour.
Preheat the oven to 350 degrees F.
Remove the pie dough from the refrigerator and roll out into a large round, about 12 inches. Transfer to a 9-inch pie dish, fold over the sides and use a fork to press a design into the edges.
For the filling: Whisk together the sugar, cornstarch, flour and salt in a medium bowl. In a large bowl, whisk the eggs until uniform in color and no egg white is visible. Whisk in the sugar mixture until smooth. Add the heavy cream, vanilla and orange zest and whisk to combine. Add the cranberries to the bottom of the pie crust and pour the custard over the top.
Bake until the custard is set with a slight wobble in the center, about 50 minutes. Let cool completely.
For the assembly: Sprinkle the orange slices with the sugar and use to decoratively garnish the pie before serving at room temperature or chilled.