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Cranberry Custard Pie

An easy-as-pie treat made from seasonal ingredients.

November 28, 2016

Tart fresh cranberries and sweet creamy custard, with a hint of orange, pair perfectly in a jewel of a pie that complements a traditional holiday menu. Super easy to make!

Serves eight. 


  • 1 unbaked 10-inch pie crust, or deep dish 9-inch pie crust
  • 2 and 1/2 cups fresh cranberries
  • 3 large eggs, lightly beaten
  • 1and 1/2 cups (scant) sugar
  • 1 cup heavy whipping cream
  • 1/4 cup all-purpose flour, or GF substitute, such as Bob’s Red Mill 1 to 1 Baking Flour
  • 1/4 teaspoon kosher salt
  • zest of 1 large navel orange
  • 1 teaspoon vanilla extract


Preheat oven to 400 degrees Farenheit. Place cranberries in the bottom of the unbaked pie shell.
In a bowl, beat together the eggs and sugar until fluffy. Add cream and beat in, then add flour, salt and orange zest, whisking until incorporated.

Bake pie for 10 minutes, then reduce heat to 350 degrees and bake for an additional 40 to 45 minutes, until custard is set.

Cool completely before serving, and store in the fridge.

Note: For a seasonal pie in the spring, substitute rhubarb for the cranberries.


There are 2 comments

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Peter Smidt December 2, 2016 - 11:29am If the cranberries are inserted first, into the pie shell, as in the Preparation instructions, and then the custard is poured in on top of the cranberries, do the cranberries mysteriously float to the top so that the pie looks like the photo included in the article?  Something is amiss.The pie sounds delicious though....Pete SmidtAbbotsford, B.C. 

The author forgot to say to pour the egg mixture over the cranberries in the pie shell.