Cranberry Custard Pie

Cranberry Custard Pie

For those who are healthyconscious, can alter the recipe with healthier ingredients!  I suggest replacing sugar with Splenda or any of the other healthier sugar replacements.  Also to replace flour with almond flour or any of the other healthier flours.  Enjoy!

Yield: Serves 8-10

Recipe by The Food Charlatan


    For the crust:*

    • ¼ cup very cold water
    • 2 cups flour (can use almond flour)
    • 1 ½ tablespoons sugar
    • 1 teaspoon salt
    • 1/2 cup butter-flavored shortening
    • 6 tablespoons salted butter
    • 1/2 egg, beaten

    For the pie:

    • 4 eggs
    • 2 cups granulated sugar Replace with Splenda)
    • 1/4 cup cornstarch
    • 1/2 teaspoon salt
    • 1/2 cup flour, spooned and leveled
    • 3 cups raw cranberries (if frozen, thaw them first)
    • 2 tablespoons cold butter, cut into pieces
    • water, for brushing
    • coarse sugar, for sprinkling
    • Sugared cranberries, for garnish (again can use splenda)


      For the crust:

      • Measure out 1/4 cup water into a glass measuring cup and stick it in the freezer.
      • In a large bowl, whisk together flour, sugar, and salt.
      • Use a pastry cutter or fork to cut in the shortening and 6 tablespoons butter. Cut until it looks like coarse crumbs. Don’t overdo it!
      • In a small bowl beat one egg. Pour out half (into the sink or into another container, or heck, into a frying pan if you’re hungry). You can just eyeball it.
      • Add the half beaten egg to the cold water that you put in the freezer. Beat it together, then add it to the butter/flour mixture. Stir until it is just coming together, then use your hands to knead it once or twice (only to make it come together). You can add up to a tablespoon more ice water if it is crumbly, though I’ve never had to do this. Divide the dough in half.
      • Generously sprinkle flour onto a sheet of parchment paper (or just a very well floured workspace). Roll the dough with a rolling pin into a circle, using as much flour as you need so that it doesn’t stick. Invert the parchment paper onto a deep** 9-inch pie pan and gently peel off the paper. Arrange the pie crust and trim edges as necessary.
      • Repeat with the remaining dough, up until the invert step.

      For the pie:

      • Preheat the oven to 400 F.
      • In a stand mixer or large bowl, beat eggs on medium speed for about 2 or 3 minutes, until they are a light yellow color.
      • Add the sugar and beat on medium for one more minute.
      • Add the cornstarch and combine thoroughly, scraping sides.
      • Add the salt and flour, and beat well.
      • Stir in the cranberries with a rubber spatula.
      • Pour into the prepared pie crust. Sprinkle the 2 tablespoons cut butter evenly over the mixture.
      • Transfer (invert) the top crust over the pie and seal the edges.
      • Brush the top crust with water and sprinkle with about a tablespoon of coarse sugar.
      • Use a sharp knife to vent the pie.
      • Cover the pie completely with foil that has been sprayed with nonstick spray.
      • Bake on a cookie sheet (in case it bubbles over) in the preheated oven for 55 minutes.
      • Uncover the pie and continue to bake for about another 15-17 minutes, or until the crust is firm and golden in the center.
      • Remove from the oven and let stand until room temperature, several hours or preferably overnight. You can speed things up by putting it in the fridge if you want.
      • Garnish with sparkling sugared cranberries and vanilla ice cream!
      • Store covered on the counter. Warning: this means you will take bites of it every time you pass through your kitchen. Sorry in advance.


      *You can totally use store bought pie crusts if you don’t love rolling dough!

      **Seriously, it needs to be a deep pie dish. If it’s not, you won’t be able to put in all the filling. Leave out about one cup. (You can bake the extra filling in a ramekin if you want! Tasty crustless custard 🙂

      This entry was posted in Desserts and tagged , , , , by KJensifyme Healthy. Bookmark the permalink.

      About KJensifyme Healthy

      Hi, my name is Katharine. Am a Mom of 2 Grownup Children, and 4 Grandchildren, and 4 great Grandkids! Am a mom and Grandma / G. Grandma 1st, An Affiliate Marketer second! Am a CEO with KJensifyme Healthy | Katharine Valentus Prevail Products: Take the free tour: Managing weight with the healthiest Coffee on the Planet Earth! Valentus Coffee is designed to help you lose weight! BioTrust: Discover How You Can Gain Control Over The Hormone That Influences Practically Every Hormone Related To Fat Loss. visit

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