Saturday, November 21, 2015

Cranberry Custard Pie

Fresh cranberries are stocked only during the holiday season, so I've purchased several bags and froze so I'll have them after the season is over.  I simply pulled the cranberries from the freezer and chopped them in the food processor without thawing for this recipe.  The original recipe is from Food Network Magazine.  My pie is a smaller version (made in a 6 inch pan);  the crust is homemade and whole wheat and the sugar is reduced to only 2 teaspoons per serving.  (The product tastes sweeter as it ages, so I refrigerated the baked pie overnight and ate my first piece for breakfast).  Here's how I made it:

Cranberry Custard Pie

(Serves 5)

Combine flour and salt in a food processor.  Cut in buttery spread.  Slowly add cold water.  Remove dough onto a floured surface or pastry cloth.  Roll to a 7 inch circle.  Place in 6 inch pie plate, pushing up the sides and pinching edges.  Refrigerate 30 minutes. 
3/4 cup whole wheat pastry flour
1/4 teaspoon salt
1/4 cup Earth Balance Buttery Spread
1 tablespoon 2 teaspoon cold water
Egg, beaten (see below) 
Brush with beaten egg.  Cover with foil weighted down with dry beans.  Bake at 350 15 minutes.  Remove foil.  Bake an additional 5 minutes.  Cool completely.

Chop cranberries in a food processor.  Mix in 3 tablespoon sugar and lime zest.
2 cups fresh cranberries
3 tablespoon sugar
1/3 teaspoon lime zest

Beat eggs, milk and 1 tablespoon sugar.
2 eggs (some of this is used to brush the edges of the pastry crust before baking)
7 tablespoon evaporated skim milk
1 tablespoon sugar 

Fill cooled pastry shell with cranberry mix.  Pour custard mix over.
Bake at 350 F. 45 minutes.

Have a great weekend.  I'll be heading to an indoor Farmers Market here in Morgantown (potatoes, carrots and winter squash are on my wish list), then to a local bakery for a loaf of Multigrain Bread.

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