Description
A nine-inch tart-sweet cranberry layer beneath a gently baked vanilla custard.
Ingredients
Scale
- 1 crust Unbaked 9-inch pie crust
- 8 ounces Fresh or frozen cranberries
- 1/3 cup Granulated sugar, for cranberries
- 1/4 cup Water
- 3 eggs Large eggs
- 1/2 cup Granulated sugar, for custard
- 3/4 cup Heavy cream
- 1/2 cup Whole milk
- 1 teaspoon Vanilla extract
- 1/8 teaspoon Fine salt
Instructions
- Heat oven to 375°F. Fit one unbaked crust into a 9-inch pie plate, chill while the oven warms, line with parchment and fill with pie weights. Bake about 15 minutes; lift out weights and parchment, then bake about 5 minutes more until the bottom looks dry. Cool the shell and reduce oven to 325°F.
- Simmer 8 oz cranberries with 1/3 cup sugar and 1/4 cup water about 10 minutes, stirring and crushing berries until thick and jammy, not watery. Cool enough to spread in a thin, even layer over the blind-baked shell.
- Whisk 3 eggs, 1/2 cup sugar, 3/4 cup heavy cream, 1/2 cup whole milk, 1 tsp vanilla and 1/8 tsp fine salt until combined. Pour gently over the cranberry layer. If a regular-depth shell cannot accommodate it all, do not overfill; record actual excess in the kitchen trial.
- Bake at 325°F approximately 50–60 minutes, shielding the crust if it colors too fast, until the center of the egg custard reaches 160°F on a food thermometer. Set on a rack to cool about 1 hour, then refrigerate at least 3 hours before cutting eight slices.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 240 minutes, included in the total.
Untested conservative estimate: cranberry compote 10 minutes, crust 20 minutes, filling up to 60 minutes; cool 1 hour and chill 3 hours. Oven preheat excluded.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 240 minutes
- Cook Time: 90 minutes
Nutrition
- Serving Size: One eighth of a 9-inch pie