Ingredients
Scale
- 1 unbaked 9-inch pie crust
- 12 oz fresh cranberries, rinsed
- 1½ cups granulated sugar
- 3 eggs
- 1 cup heavy whipping cream
- ¼ cup all-purpose flour
- ½ tsp salt
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 1 tbsp finely chopped rosemary (optional)
Instructions
- Preheat oven to 400°F.
- Place pie crust into a 9-inch pie dish and flute edges if desired. Poke bottom with a fork.
- Add cranberries evenly into crust.
- Whisk sugar, eggs, cream, flour, salt, orange zest, vanilla, and rosemary together.
- Pour custard mixture over cranberries.
- Bake at 400°F for 10 minutes.
- Reduce heat to 350°F, cover crust edges, and bake 40–45 minutes until custard is set.
- Cool completely before serving.
Notes
- Pie is fully set when the center no longer jiggles.
- Best served chilled or at room temperature.
- Can be made a day ahead and refrigerated.
- Freezes well for up to 1 month.
- Prep Time: 3 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian