Cranberry & Buttermilk Pie
This rich custard pie offset with tangy cranberries, is the perfect seasonal recipe to punch up a nontraditional Thanksgiving. Pumpkin pie is a classic but this year you may want something a little more festive that only a Cranberry & Buttermilk pie can satisfy! Have I mentioned you can repurpose Thanksgiving leftovers?
Ingredients
Pie crust
- 1 All-Butter Crust or a premade crust for a 9 ½ inch pie
Custard
- 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)
Topping
- 2 cups fresh or frozen Cranberries *see notes
- 1 tbsp granulated sugar
Instructions
Day One
- 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!
Day Two
- 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!
Notes
As it is a custard pie, the leftovers should be stored in the fridge! Don't leave out in a warm area, it could melt the custard.