Simplest, easiest, 1 bowl to dirty, pie there ever was. The best pie for beginner pie makers or anyone wanting a homemade pie with not much time to make one!
1, 9-inch pie crust, unbaked.
1, 12-oz package of fresh cranberries, rinsed and dried thoroughly
1 ½ cups sugar
1 cup heavy cream
¼ cup flour
½ teaspoon salt
Zest of 1 orange
2 teaspoons vanilla extract
Powdered sugar, for dusting the top of the pie before serving
Preheat oven to 400 F.
Once your pie crust is nicely in your pie plate, pour the cranberries onto the bottom of it and set aside.
In a medium mixing bowl, combine the rest of the ingredients (minus the powdered sugar) and using a hand mixer, mix till evenly combined.
Pour this mixture directly over the cranberries in the pie plate. Place in oven uncovered and bake for 8 minutes. Reduce oven temperature to 350 F and place sheet of foil over the entire pie (loosely, don’t cover tightly). bake for 45-50 more minutes, until the custard is set in the middle.
Remove from oven and let it sit at room temperature till totally cooled. Place in fridge till cold. Before serving, dust with powdered sugar, if desired.
It’s hard to describe how a custard looks when its set. It’s not super firm looking still but It’s not jiggly a lot anymore. It will firm up more as it cools.
This can definitely be made 2-3 days before serving.
Keywords: pie, thanksgiving, cranberry, Custard, Cranberry pie, Dessert