Thanksgiving leftover pie is an easy Cranberry & Buttermilk Pie – the tart berries with the rich custard is an instant family pleaser that will have you wondering pumpkin pie, who? This is the seasonal recipe that you will be craving every holiday! Follow below for the straightforward step-by-step, but make sure to check out my afterword for some notes that will make sure you have a stress free bake. Also, may I recommend a playlist? Matching my music with my baking mood is my luck token.
Tips & Tricks
Thanksgiving Leftover Pie
If you are using Thanksgiving leftovers, like a cranberry sauce, I would skip the tablespoon of sugar on top before baking. The sugar caramelizes the top so it’s not affecting the overall sweetness too much, but keep in mind in case you are sweet sensitive. Another thing to note, is that because of the density of a cranberry sauce, the cranberries are likely to sink – does that matter? Nah. This is a seasonal recipe where the flavors of the tart cranberry and rich custard is what you’ll pay attention to, not where the berries fall!
Can Pie Dough Be Frozen
Thanksgiving is a hectic day, and you can alleviate some of the stress by freezing pie dough. I suggest making the crust a day or two earlier (or using premade) and freezing till you are ready to bake the custard. Keep in mind, the custard needs time to cool, so plan ahead!
I’ve made this with cranberries for that seasonal recipe mood and because I had leftover cranberry sauce, but who’s to say you can’t use any other fruit? I think a mix of blueberries, raspberries, and blueberries will be delicious, and obviously, I’m partial to tweaking it into a summer recipe. Goodbye Thanksgiving Leftover Pie and hello Summer Custard Pie!
Cranberry & Buttermilk Pie
- 1 All-Butter Crust or a premade crust for a 9 ½ inch pie
- ½ cup ap flour (60g)
- 2 tbsp yellow cornmeal
- 1 cup granulated sugar (200g)
- 18 tbsp unsalted butter (255g)
- 1 ½ tsp vanilla bean paste or extract
- 4 large eggs room temperature
- 1 ¼ cup buttermilk (295 ml)
- 2 cups fresh or frozen Cranberries *see notes
- 1 tbsp granulated sugar
- After following a recipe for an all-butter crust, chill the dough overnight - or let sit in the freezer for 30 minutes before shaping. Also no shame in using a premade crust!
- For a 9 ½ pie pan, roll the dough out to a 13-inch round. This should give you about 2 inches to crimp.
- Whatever your style of crimping, make sure to fold the extra dough under itself, with the edge slightly standing on the pan’s edge. This will give you a nice tall crown! After crimping, place the crust in the freezer for about 20 minutes or until very cold.
- Preheat the oven to 375 degrees f. Pierce the bottom of the crust with a fork, and cover completely with foil. Fill with pie weights or beans. Bake for 25 minutes - it’s ok if it’s still doughy. It will bake golden with the custard.
- While the crust cools: In a bowl, combine one cup of sugar, butter, and vanilla. Beat till fluffy and add one egg at a time, beating well to incorporate after each addition.
- Add the cornmeal mixture; flour, cornmeal and salt. Beat till there are no stubborn dry bits.
- Gradually add the room temperature buttermilk, beat until well combined -about 1 minute. Make sure to scrape the sides and bottom, and beat for another 30 seconds.
- Pour the filling to the cooled crust. If the berries are frozen, use straight from the freezer. If the berries are fresh, make sure they are dry!
- Bake for about an hour, when the pie filling is puffed and golden. Give the pie a nudge, if the middle is too wobbly it may need a bit longer in the oven. The center should only wobble gobble slightly.
- Let the pie cool for at least two hours before serving!
Looking for another festive recipe? Pistachio Linzer cookie with Orange Ginger Marmalade! Five cookies in, heckin’ amazing. The Sixth Pistachio Linzer cookie crushed into vanilla icecream? Even better.