Ingredients:

  • 1 (9-inch) unbaked pie crust
  • 2 cups (200g) fresh or frozen whole cranberries
  • 1.5 cups (300g) granulated sugar
  • 1 tbsp orange zest
  • 3 large eggs
  • 1 cup (240ml) heavy cream
  • 1/4 cup (30g) all-purpose flour
  • 1 tsp pure vanilla extract
  • 1/2 tsp kosher salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and place a rack in the lower third. This position ensures the bottom crust gets enough heat to crisp up.
  2. Prepare the crust by fitting it into your 9 inch pie plate. Crimp the edges and keep it in the fridge until the very moment you are ready to fill it.
  3. Massage the orange zest into the 1.5 cups of sugar in a large bowl. Cook until the sugar smells intensely fragrant and looks like damp sand.
  4. Whisk in the flour and salt until no lumps remain. Mixing dry ingredients first prevents flour clumps later.
  5. Add the 3 eggs and 1 tsp vanilla to the sugar mixture. Whisk vigorously until the color lightens to a pale yellow.
  6. Stream in the 1 cup heavy cream slowly. Stir gently to combine without creating a lot of foam or bubbles on the surface.
  7. Spread the 2 cups cranberries evenly across the bottom of the chilled pie crust. They should form a single, thick layer.
  8. Pour the custard mixture slowly over the berries. Watch as the liquid fills the gaps and slightly lifts the fruit.
  9. Bake for 50 minutes on the baking sheet. The edges should be puffed and golden, while the center has a slight, jelly like jiggle.
  10. Cool completely on a wire rack for at least 2 hours. The custard continues to set as it cools; cutting too early will cause it to run.