Cranberry Orange Custard Pie is a new addition to add to your pie spread! I found this recipe searching online. It comes from thecreativebite.com. There are a few things, I did differently, but I give this blogger all the credit for coming up with this not only tasty, but beautiful pie!
So, what has your November been like? Nothing really jumps out to me with the regular election and corona news filling the world. Thankfully, we can just turn that stuff off, pray and do our best. I’ve been reading, coordinating our basement renovation, selling chocolates at a new shop and just recently doing some major pie orders just before Thanksgiving. 70 to be exact! Wednesday was a blur and luckily we took a couple days off otherwise, I’m not sure I would be ready for Monday, the last day of November! Can you believe it, well I can, because here I am again down to the wire to have my blog done this month!
Cranberries
Are one of only a handful of major fruits that were native to America
Were used in a survival cake (Fat, venison and cranberries) by the Native Americans called pemmican
Are primarly grown in 5 states Massachusetts, Wisconsin, New Jersey, Oregon and Washington
Are approximately 90% water
Sold fresh only make up 5% of the market the rest are made into juice, sauce, etc.
Bounce!
Take 16 months to grow
Can be used to dye fabric
Prevent urinary tract infections, tumor progression, and the risk of cardiovascular diseases.
Oldest bed is 146 years old
Let’s make pie!
This crust is the only crust I have ever used and it seems to serve me well so I haven’t had a need to look for another. You will need, 1 1/3 cup flour, 1/2 cup shortening, 1/2 tsp salt. Combine until you have course crumbs then add 1/4 cup cold water. Make into a disk and roll to the desired circle for your pie pan.
Ta Da! Now for the filling.
Mix that all together,
Once it is all combined, pour over the cranberries slowly. I made sure it covered all of the berries while I was pouring. Not sure if it is necessary, but it makes me feel better!
Now into the oven!
Cranberry Orange Custard Pie
It’s Done!
9 inch unbaked, pie crust
12 oz bag fresh cranberries
1 1/2 c. Sugar
3 eggs
1 cup heavy whipping cream
1/4 cup flour
1/2 tsp salt
1 Tbsp orange zest
1 tsp vanilla
Pour washed cranberries into 9 inch unbaked pie crust. Mix sugar, flour and salt together. Whisk in eggs, cream, vanilla and zest until well combined. Pour mixture over cranberries. Bake @ 400 degrees for 10 mins. Then turn down to 350 degrees for about an hour or until custard is set. Cool before serving!
I hope you all are finishing up the Thanksgiving weekend with thankful hearts, content bellies, refreshed minds. As you may have gathered, if I ever need a little pick me up, I take a closer look on a walk through nature! It makes me take the time to once again look at the little things and see God’s Glory!
If then God so clothe the grass, which is to day in the field, and to morrow is cast into the oven; how much more will he clothe you, O ye of little faith ? And seek not ye what ye shall eat, or what ye shall drink, neither be ye of doubtful mind. For all these things do the nations of the world seek after: and your Father knoweth that ye have need of these things. But rather seek ye the kingdom of God; and all these things shall be added unto you. Luke 12:28-30
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