Cranberry Custard Pie: The cranberry is used in baking muffins, scones, cakes, loaves of bread, and other desserts. Fresh cranberries can be frozen at home, and will keep up to nine months; they can be used directly in recipes without thawing.
As fresh cranberries are hard, sour, and bitter, about 95% of cranberries are processed and used to make cranberry juice and sauce. They are also sold dried and sweetened. Cranberry juice is usually sweetened or blended with other fruit juices to reduce its natural tartness. At one teaspoon of sugar per ounce, a cranberry juice cocktail is more highly sweetened than even soda drinks that have been linked to obesity.
Usually, cranberries as fruit are cooked into a compote or jelly, known as cranberry sauce. Such preparations are traditionally served with roast turkey, as a staple of English Christmas dinners, and Thanksgiving (both in Canada and in the United States). The berry is also used in baking (muffins, scones, cakes, and loaves of bread). In baking, it is often combined with orange or orange zest. Less commonly, cranberries are used to add tartness to savory dishes such as soups and stews.
Fresh cranberries can be frozen at home, and will keep up to nine months; they can be used directly in recipes without thawing. There are several alcoholic cocktails, including the Cosmopolitan, that include cranberry juice. [1]
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Cranberry Custard Pie
Equipment
- deep 9-inch pie dish
- medium mixing bowl
- airtight container
- large bowl
- electric mixer
- Baking Sheet
Ingredients
- 1 lemon for zest/juice
- 4 cups cranberries thawed, if frozen, divided
- 1 teaspoon corn syrup
- 3 cups sugar divided
- 1 14.1-oz piecrust ready-to-bake rolled
- 1/2 cup cream cheese softened
- 4 eggs
- 2 tablespoons unsalted butter softened
- 1/2 cup flour
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 1 tablespoon raw sugar
Instructions
- Zest/grate lemon peel (no white; 1 teaspoon); squeeze lemon for juice (2 tablespoons). Place 1 cup cranberries in a bowl with corn syrup and toss to coat; add 1 cup sugar and stir to coat cranberries. Transfer cranberries and any sugar in a bowl to an airtight container; chill until ready to use.
- Unroll one pie crust and place in deep 9-inch pie dish; trim the crust, leaving a 1/4-inch overhang. Chill until ready to use.
- Place in a 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 the remaining 3 cups cranberries into the egg mixture.
- Pour filling into crust, unroll remaining dough for top crust and place over the filled pie. Trim dough to 1/4 inch beyond the edge. Fold top crust under the 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 the crust is firm and golden.