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Cranberry Custard Pie with Ginger-Laced Pastry Crust Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 61 reviews
  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: Serves 8
  • Category: Custard Pie
  • Method: Baking
  • Cuisine: American

Description

This Cranberry Custard Pie features a creamy, smooth custard filling made from fresh cranberries pureed into a tart and sweet mixture, nestled inside a delicate ginger-laced pastry crust. The perfect balance of spiced ginger and tangy cranberry makes this pie a beautiful and delicious centerpiece for any occasion.

Ingredients

Scale

Ginger Pastry Crust:

  • 1–½ cups (180 grams) all-purpose flour
  • ¼ cup (30 grams) powdered sugar
  • ¼ cup (50 grams) crystallized ginger
  • 1 tablespoon ground ginger
  • ¼ teaspoon salt
  • ½ cup (113 grams) cold butter, cut into ¼” pieces
  • ⅓ cup milk or water

Cranberry Custard Filling:

  • 3–½ cups (16 ounces) whole cranberries (fresh or frozen)
  • 1 cup (227 grams) pure cranberry juice (not a juice blend)
  • ¼ cup (50 grams) granulated sugar
  • Pinch kosher salt
  • 1 (14 ounce) can sweetened condensed milk
  • 3 large eggs

Instructions

  1. Make Ginger Pastry Dough: Combine flour, powdered sugar, crystallized ginger, ground ginger, and salt in a food processor. Process for 1 minute until the ginger breaks into tiny pieces. Add the cold butter pieces and pulse 5 times. With the motor running, pour in milk gradually until the dough forms a cohesive ball around the blade.
  2. Chill Dough: Scrape dough onto plastic wrap, shape into a disk, wrap tightly, and refrigerate for at least 2 hours or overnight for best results.
  3. Roll & Prepare Pie Crust: Roll out the chilled dough to an 11-inch circle and line a 9-inch pie plate. Crimp edges as desired. Freeze the crust for 10-20 minutes to firm while preheating the oven.
  4. Blind Bake Pie Crust: Preheat oven to 375ºF with racks placed second to lowest and middle. Line pie crust with parchment and add pie weights. Bake on lower rack for 20 minutes. Remove weights and parchment, then bake another 5-10 minutes until golden and cooked through. Lower oven temperature to 350ºF.
  5. Cook Cranberries: In a medium pot, combine cranberries, cranberry juice, sugar, and salt. Cook over medium heat for 10 minutes until cranberries burst. Remove from heat.
  6. Puree Cranberries: Use an immersion blender or regular blender to puree cranberries. Strain the puree through a fine mesh sieve to remove seeds and get about 2 cups of smooth puree. Add additional cranberry juice if needed to reach 2 cups.
  7. Prepare Custard Filling: In a bowl, whisk together sweetened condensed milk and eggs. Slowly add cranberry puree while whisking gently until fully combined.
  8. Assemble and Bake Pie: Pour the cranberry custard filling into the prebaked pie crust. Bake on the middle oven rack at 350ºF for 30-35 minutes until edges have a matte appearance and the custard is mostly set but slightly wobbly in the center.
  9. Cool and Set: Remove pie from oven and cool on a rack to room temperature. Refrigerate for at least 4 hours to fully set before serving.
  10. Serve: Serve chilled with sweetened whipped cream for the perfect finish.

Notes

  • Use pure cranberry juice, not a blend, for the best tart flavor.
  • Chilling the pie dough overnight improves texture and flavor.
  • Pie weights can be dry rice, beans, or lentils to prevent crust puffing.
  • Letting the pie chill in the refrigerator for several hours ensures the custard fully sets.
  • Serve cold with sweetened whipped cream to balance tartness.

Find it online: https://recipes.mbeams.com/cranberry-custard-pie-with-ginger-laced-pastry-crust-recipe/