Streusel Cranberry Custard Pie
This flaky cranberry custard pie is such a unique winter fruit pie, and it makes a delightful Christmas dessert. Made with a butter pie crust, this cranberry pie has a flaky base to hold the sweet cranberry custard filling. And the whole thing is topped with a buttery streusel.
Servings: 8 slices
Ingredients
Pie Crust:
- 1 1/2 cups all purpose flour
- 3/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 4-5 Tbsp ice water
Streusel:
- 1/2 cup granulated sugar
- 1/2 cup all purpose flour
- 4 Tbsp unsalted butter, melted
- 1/2 tsp almond extract*
Cranberry Custard Filling:
- 4 1/2 cups fresh cranberries
- 1 cup granulated sugar
- 2 tsp orange zest
- 4 Tbsp all purpose flour
- 3 eggs
- 1 tsp vanilla extract
- 2 Tbsp orange juice
- 1/2 cup sour cream
- 1/2 tsp salt
Instructions
Pie Crust:
- In a large bowl (or the bowl of a stand mixer), mix flour and salt together. Using a fork, pastry cutter, or the standing mixer (on low), cut the butter into the flour, mixing until it resembles coarse crumbs.
- Next add in the ice water, 1 Tbsp at a time, until the dough just comes together. (I used approx. 4 Tbsp.)**
- Turn the dough out onto a piece of plastic wrap. Shape the dough into a ball, then flatten into the shape of a disc. Wrap it in the plastic wrap and refrigerate for at least 30 minutes.
Streusel Topping:
- In a small bowl, mix flour and sugar together. Once combined, add in melted butter and almond extract. Use a fork to mix the whole things together until you get the texture of wet sand. Set aside.
Cranberry Custard Filling:
- In a large bowl, mix orange zest and sugar together (the sugar releases the oils in the orange zest, which makes it extra fragrant and flavorful). Once combined, add in the cranberries. Next, add in the flour. Mix until combined. Set aside.
- In a separate bowl, whisk together eggs, orange juice, vanilla extract, salt, and sour cream. Set aside.
Assembly:
- Preheat the oven 400 degrees. Set out your 9” or 10” deep dish pie plate.
- On a lightly floured surface, roll out the pie dough disc into a large circle (about 1/4” thick).
- Transfer the dough to your pie plate (I like to loosely roll the dough around the rolling pin and then gently unroll it over the pie dish). Cut off any excess dough, making sure to leave about 1/4”-1/2” of overhang. Tuck the overhang edges underneath the dough and crimp the edges of the pie.
- Next, spread the sugared cranberries in the bottom of the pie plate in an even layer. Then, pour the custard on top, making sure all of the cranberries are covered.
- Sprinkle the streusel all over the top of the pie.
Bake:
- Bake for 10 minutes at 400 degrees, then reduce the heat to 350 degrees. Bake for 40-45 minutes, or until the streusel is lightly golden and the cranberry filling is beginning to bubble.***
- Allow the pie to cool at least 1 hour before serving. The pie can be served warm, at room temperature, or cold. My preference is at room temperature or cold.****
- Store leftovers in the fridge.
Notes
*If you don’t have almond extract, then substitute with vanilla extract.
**It’s okay if it’s a little bit crumbly—in fact you want it a tiny bit crumbly rather than wet. It’ll be flakier.
***If at any time the crust is looking too brown, use a pie shield to protect the crust while the filling continues to bake.
****If you like room temperature, allow it to cool 2-3 hours. If you like cold, I suggest letting it cool to room temperature and then chilling overnight.