Maple Custard Pie with Sugared Cranberries
Maple syrup and tart cranberries meet in this silky custard for an autumnal pie that is as beautiful on the holiday table as it is delicious. This recipe was made especially for the Lodge 9 Inch Pie Pan. If you choose a different vessel, know that you'll have leftover filling. Spoon the leftover filling into ramekins for individual maple custards.
Prep Time30 minutes
Cook Time1 hour, 10 minutes
Cook it With Our
- 1 Basic Pie Crust, pre-baked in Lodge pie pan
- ⅓ cup dark brown sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons yellow cornmeal
- 1 teaspoon salt
- 6 tablespoons butter, melted
- 2 teaspoons vanilla
- ¾ cup maple syrup
- 1⅓ cups sour cream
- 5 eggs
- 1⅓ cups heavy cream
- 3 teaspoons lemon juice
- ½ cup water
- ½ cup sugar
- ½ cup fresh or frozen cranberries
- fine sugar
- Preheat oven to 325 degrees F. Whisk together brown sugar, flour, cornmeal, and salt. Add melted butter and whisk to combine. Add vanilla, maple syrup, and sour cream. Then add the eggs, one at time, whisking to fully combine before the next addition. Stir in heavy cream and lemon juice and pour into prepared pie shell.
- Bake for 40 minutes and then rotate 180 degrees.
- Bake for another 30 minutes until pie filling is puffed up with a slight jiggle. This is a deep pie pan, so the bake time takes slightly longer than a typical pie pan. Once it's done, let it cool completely, then top with sugared cranberries. Slice and enjoy.
- While the pie bakes, prepare the sugared cranberries. Combine water and sugar on the stovetop over medium heat. Stir until sugar is fully dissolved.
- Once sugar dissolves, add cranberries, stir to coat them completely in the syrup, then remove from heat.
- Remove cranberries with a slotted spoon and place onto a sheet pan (or plate) lined with parchment paper to dry. Let stand for 30 minutes, then sprinkle generously with fine sugar. Top cooled pie with cranberries.