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Publix Aprons

Cranberry Custard Pie

Cranberry Custard Pie
Total Time:
85 minutes
Active Time:
20 minutes


1 lemon, for zest/juice
4 cups cranberries (thawed, if frozen), divided
1 teaspoon corn syrup
3 cups sugar, divided
1 (14.1-oz) ready-to-bake rolled piecrust
1/2 cup cream cheese, softened
4 eggs
2 tablespoons unsalted butter, softened
1/2 cup flour
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1 tablespoon raw sugar


  1. Zest/grate lemon peel (no white; 1 teaspoon); squeeze lemon for juice (2 tablespoons). Place 1 cup cranberries in bowl with corn syrup and toss to coat; add 1 cup sugar and stir to coat cranberries. Transfer cranberries and any sugar in bowl to an air tight container; chill until ready to use.
  2. Unroll one piecrust and place in deep 9-inch pie dish; trim crust, leaving a 1/4-inch overhang. Chill until ready to use.
  3. Place in large bowl: cream cheese, eggs, remaining 2 cups sugar, and butter; beat with electric mixer 3 minutes or until smooth. Add flour, vanilla, lemon zest, juice, and salt; beat 2 minutes more. Gently stir remaining 3 cups cranberries into egg mixture.
  4. Pour filling into crust, unroll remaining dough for top crust and place over the filled pie. Trim dough to 1/4 inch beyond edge. Fold top crust under bottom crust and seal the edges by pinching or crimping with a fork; brush top crust lightly with water and sprinkle with raw sugar.
  5. Cut a few slits in top of crust to allow steam to escape; chill 15 minutes. Preheat oven to 450°F. Place pie dish on a baking sheet (for ease in handling); bake 10 minutes, then reduce temperature to 350°F. Bake 35–40 more minutes or until crust is firm and golden. Cool on a wire rack before serving; garnish with sugared cranberries. Serve.

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Nutritional Information

CALORIES (per 1/8 recipe) 720kcal; FAT 25.00g; SAT FAT 11.00g; TRANS FAT 0.00g; CHOL 115mg; SODIUM 390mg; CARB 119g; FIBER 3.00g; SUGARS 82g; PROTEIN 7g; CALC 4%; VIT A 8%; VIT C 15%; IRON 8%

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