All I’m gonna say is…BEST PIE EVER. Cranberry Custard Pie.

UNTIL THIS THANKSGIVING!

I didn’t want to do traditional cranberry sauce, so I decided to make this Cranberry Custard Pie instead. (Original recipe linked, but it takes a while to scroll through the food blogger story portion so here’s the Jenny Quick & Deliciously Dirty Version.

  • 4 cups Fresh Cranberries
  • 1 Cup Sugar

I roasted the berries with sugar in the oven for about 30 minutes, for no reason but I wanted to?

I then added.

  • 4 eggs
  • 1 cup sugar
  • 1/2 cup flour
  • 1/4 cup heavy cream

And baked at 375 degrees for 50 minutes (convection oven).
Original recipe calls for 400 degrees for 55 minutes.

Cranberry Custard Pie

IT WAS THE BEST PIE I’VE EVER MADE (and one of my favorites to eat too. SO MUCH SO I MADE ANOTHER ONE and froze one for later.)  Perfect pie consistency, I didn’t have to drain any liquid or pretend I was really aiming for a dessert cobbler instead. YUM!

Not sure there was any custard in this pie, but that doesn’t matter to me. I wonder if the egg made the difference. Maybe I should make apple pies with eggs? Hmmmm.