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)

Crust
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.

Filling
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.