Description
A classic holiday pie featuring a tangy cranberry filling in a smooth custard base, baked to perfection in a flaky crust. Perfect for fall gatherings.
Ingredients
Scale
- 1 (9 inch) unbaked pie crust
- 1 cup white sugar
- 1 tablespoon quick-cooking tapioca
- 1 teaspoon orange zest
- 2 cups fresh cranberries
- 1/4 teaspoon salt
- 1 tablespoon all-purpose flour
- 3 eggs
- 3/4 cup heavy whipping cream
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1 cup chopped walnuts (optional)
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- In a medium bowl, mix together the cranberries, white sugar, tapioca, and orange zest. Let stand for 5 minutes.
- Spread cranberry mixture into the pie crust, and set aside.
- In a medium bowl, beat together the eggs, cream, and salt. Stir in the flour until smooth.
- Pour the cream mixture over the cranberry mixture in the pie crust.
- In a small bowl, mix together the brown sugar, cinnamon, and nuts. Sprinkle over the top of the pie.
- Bake for 15 minutes at 425 degrees F (220 degrees C), then reduce the temperature to 350 degrees F (175 degrees C).
- Continue baking for 30 to 35 minutes, or until the topping is golden brown.
- Cool completely before serving.
Notes
For a nut-free version, omit the walnuts. The pie can be made ahead and stored in the refrigerator for up to 3 days. Serve with whipped cream for added decadence.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350 kcal
- Sugar: 32g
- Fat: 18g
- Carbohydrates: 45g
- Protein: 5g