Cranberry Orange Custard Pie

Pie Hint:

I cooked this pie for the whole cooking time with the pie shield. I really like the silicone style available at Kitchen Kneads. The crust was a beautiful golden brown when the shield was used. I would also recommend having 2 sets of the pie shields, especially during the holidays when you are cooking 2 pies at a time.

Cranberry Orange Custard Pie

• 9-9 ½ inch unbaked pie shell
• 12 ounce bag fresh cranberries, if frozen, thaw and pat dry
• 1 ½ cups granulated sugar
• 3 eggs, beaten
• ¼ cup flour
• ½ teaspoon salt
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 400 degrees F.
2. Place cranberries in the unbaked pie shell. Cover the crust with the pie shield.
3. In a separate bowl, whisk the remaining ingredients together and pour over the cranberries.
4. Bake for 10 minutes at 400 degrees F.
5. Reduce the heat to 350 degrees F and bake an additional 40-45 minutes until the custard is set.
6. Let cool completely before serving. Serve with whipped cream. Store refrigerated.

Source: The Creative Bite