Cranberry Custard Pie
1 hour, 25 minutes
- 1 lemon, for zest/juice
- 1 teaspoon corn syrup
- 4 cups cranberries (thawed, if frozen), divided
- 3 cups sugar, divided
- 1 (14.1-oz) ready-to-bake rolled piecrust
- 1/2 cup cream cheese, softened
- 4 eggs
- 2 tablespoons unsalted butter, softened
- 1/2 cup flour
- 1/2 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1 tablespoon raw sugar
Zest/grate lemon peel (no white; 1 teaspoon); squeeze lemon for juice (2 tablespoons). Place 1 cup cranberries in bowl with corn syrup and toss to coat; add 1 cup sugar and stir to coat cranberries. Transfer cranberries and any sugar in bowl to airtight container; chill until ready to use.
Unroll 1 piecrust and place in deep 9-inch pie dish; trim crust, leaving a 1/4-inch overhang. Chill until ready to use.
Place in large bowl: cream cheese, eggs, remaining 2 cups sugar, and butter; beat with electric mixer 3 minutes or until smooth. Add flour, vanilla, lemon zest, juice, and salt; beat 2 minutes more. Gently stir remaining 3 cups cranberries into egg mixture.
Pour filling into crust and unroll remaining dough for top crust; place over the filled pie. Trim dough to 1/4-inch beyond edge. Fold top crust under bottom crust and seal the edges by pinching or crimping with a fork; brush top crust lightly with water and sprinkle with raw sugar.
Cut a few slits in top of crust to allow steam to escape; chill 15 minutes. Preheat oven to 450°F. Place pie dish on a baking sheet (for ease in handling); bake 10 minutes, then reduce temperature to 350°F. Bake 35–40 more minutes or until crust is firm and golden. Cool on a wire rack before serving; garnish with sugared cranberries. Serve.
CALORIES (per 1/8 recipe) 720kcal; FAT 25g; SAT FAT 11g; TRANS FAT 0g; CHOL 115mg; SODIUM 390mg; CARB 119g; FIBER 3g; SUGARS 82g; PROTEIN 7g; VIT A 8%; VIT C 15%; CALC 4%; IRON 8%
Source: Publix Aprons® recipe