Cranberry Custard Pie Recipe

My first effort at a cranberry custard pie ended up on the blooper page, but this one was a hit.

It's a simple adaptation of my Rhubarb Custard Pie and provides a wonderful sweet-tart combination.

9-inch unbaked pie crust
About 3 cups fresh or frozen cranberries
1-1/4 cups sugar
1-1/4 tablespoon flour
Dash of salt
3 eggs, beaten

Preheat oven to 350 degrees F.

Coarsely chop cranberries, in a food processor or by hand. Spread cranberries evenly in unbaked pie crust.

Mix sugar, flour, and salt in a small bowl. Beat eggs and add to flour mixture. Mix well and pour over the cranberries in the pie crust.

Bake at 350 about 45-50 minutes until set. Cool before serving.

Tips from Jane

—3 cups of cranberries is about one 12-ounce bag of fresh cranberries.

—To chop cranberries in a food processor, just pulse it a few times.

—Buy extra cranberries in the fall/early winter and just pop the bag in the freezer. Then you can make this pie anytime. Caution: if using frozen cranberries, rinse them and then chop or use immediately, or they'll all stick together!

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