CRANBERRY CUSTARD PIE RECIPE - (4.2/5)

Cranberry Custard Pie Recipe - (4.2/5) image

Provided by Benae21

Number Of Ingredients 12

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1 tsp. corn syrup
4 cups cranberries
1/2 c. cream cheese
1 lemon, for zest/juice
1 tsp. raw sugar
1 box refrigerated ready-to-bake pie crust (2 boxes if your pie pans are shallow)
4 eggs
1/2 c. flour
1/2 tsp. kosher salt
3 c. sugar
2 tbsp. butter
2 tsp. vanilla

Steps:

1. Zest/Grate lemon peel (no white; 1 teaspoon); squeeze lemon for juice (2 tablespoons). Place 1 cup cranberries in bowl with syrup and toss to coat; add 1 cup sugar and stir to coat cranberries. Transfer cranberries and sugar in bowl to an airtight container; chill until ready to use. 2. Unroll one pie crust and place in deep 9-inch pie dish; trim crust, leaving 1/4 inch overhang. Chill until ready to use. 3. Place in large bowl: cream cheese, eggs, remaining 2 cups sugar, and butter; beat with electric mixer 3 minutes or until smooth. Add flour, vanilla, lemon zest, juice and salt; beat 2 minutes more. Gently stir remaining 3 cups cranberries into egg mixture. 4. Pour filling into crust, unroll remaining dough for top crust and place over the filled pie. Trim dough to 1/4 inch beyond edge. Fold top crust under bottom crust and seal the edges by pinching or crimpling with a fork; brush top crust lightly with water and sprinkle with raw sugar. 5. Cut a few slits in the top of crust to allow steam to escape; chill 15 minutes. Preheat oven to 450 degrees. Place pie dish on baking sheet (for ease in handling); bake 10 minutes, then reduce temperature to 350 degrees. Bake 35-40 more minutes or until crust is firm and golden. Cool on a wire rack before serving; garnish with sugared cranberries.