Cranberry Custard Pie *Taken fom Food Newwork Magazine

This has been such a busy week. Because there have been several days of gloomy rainy weather that makes you want to just bake (right? Doesn’t everyone feel like that? OK, maybe several of you feel like getting a book and just snuggling on the couch and reading, but without a chocolate chip cookie or piece of chocolate cake, what are you going to nibble on while reading?) Which leads me back to baking! Because cranberries just yell Christmas, this pie seemed perfect for decorating the Christmas dessert table, whether for family or company. And because I’m now turning over a new leaf and actually posting recipes that use bought pie crusts (OMGosh, did I really just say that? But reading now that even Paula, yes, even Paula has been spotted to give out recipes using bought pie crusts. All I can say is, “what is the world coming to? Never thought I would see the day. But here it Is folks: *Modified version of recipe found in FNM

FYI I just can’t do it, the bought pie crust, but did use a box of Betty Crocker Pie crusts mix that all you have to do is add water and roll out. (honestly, these are delicious pie crusts, much better and less salt that the refrigerated crusts)

1 (14 oz) box refrigerated pie dough, You will only use 1 of the 2 crusts. Save the 2nd one for another use.

2 tables flour plus more for dusting

2 large eggs

1 (12 oz) bag cranberries, slightly thawed if frozen

1 cup granulated sugar

1/2 teas finely grated lemon zest

2/3 cup heavy cream (no you cannot use Cool Whip, just because I am letting you use bought pie crusts doesn’t mean we are even going to discuss using Cool Whip)

Powdered sugar for dusting

Lay 1 pie crust in the bottom of a 9” pie plate. Preheat oven to 350. Bake the empty pie shell for about 12 minutes. Remove from oven and set aside.

Roughly chop the cranberries and combine with 3/4 cup granulated sugar and lemon zest in a large bowl. Spread in the cooled crust. Whish the 2 eggs, heavy cream, flour and remaining 1/4 cup granulated sugar in a bowl until smooth and pour over the cranberries.

Bake in the preheated 350 oven until filling is set and slightly puffed. About 45 to 50 minutes. Cover edges of pie crust, with foil, if they begin to brown too much. Transfer pie to a rack and allow to cool completely. Dust with powdered sugar

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