Cranberry Custard Pie

1. 1

   Lay 1 sheet of pie dough on a lightly floured surface.

2. 2

   Lightly beat 1 egg and brush some on the dough, then place the second sheet of pie dough directly on top.

3. 3

   Roll out the double layer of dough into a 12-inch round.

4. 4

   Ease into a 9-inch pie plate.

5. 5

   Fold the overhanging dough under itself and crimp with your fingers or a fork.

6. 6

   Brush the edge with more beaten egg.

7. 7

   Refrigerate until firm, about 30 minutes.

8. 8

   Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans.

9. 9

   Bake until lightly golden around the edge, about 15 minutes.

10. 10

    Remove the foil and weights and continue baking until the bottom of the crust is dry, about 5 more minutes.

11. 11

    Transfer to a rack and let cool completely.

12. 12

    Meanwhile, make the filling: Roughly chop the cranberries and combine with 3/4 cup granulated sugar and the lemon zest in a large bowl.

13. 13

    Spread in the cooled crust.

14. 14

    Whisk the remaining 2 eggs, the heavy cream, flour and the remaining 1/4 cup granulated sugar in a bowl until smooth; pour over the cranberries.

15. 15

    Bake until the filling is set and slightly puffed, 50 minutes to 1 hour.

16. 16

    Transfer to a rack and let cool completely.

17. 17

    Dust with confectioners' sugar.

18. 18

    Photograph by Con Poulos

* Per serving · 4 servings · Values may vary.