Cranberry-Apple Custard Pie

By bobcat

Ingredients

• 1/2 pkg (14 oz.) refrigerated piecrusts
• 3 tablespoons cornstarch
• 1 cup sugar, divided
• 1/4 cup firmly packed brown sugar
• 1 cup milk
• 1/2 cup heavy cream
• 2 large egg yolks
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter
• 1/2 teaspoon vanilla extract
• 2 cups fresh or frozen cranberries
• 2 apples, peeled, cored, and cut into 1 inch chunks

Preparation

Step 1

Preheat oven to 375 degrees F. Prepare crust according to package for a 9 inch pie plate. Cover and chill for 1 hour. Line pastry with parchment paper, leaving an overhang; top with pie weights or dried beans. Bake for 30 minutes; remove parchment and weights and bake 5-10 minutes longer or until lightly browned. Remove to cooling rack.

Prepare custard by whisking together cornstarch, 1/4 cup white sugar, and next 5 ingredients in a large heavy saucepan. Cook over medium-low heat, whisking constantly, for 7 minutes or until thickened and bubbly. Remove from heat; whisk in butter and vanilla and let cool.

Combine cranberries, apples, and remaining 3/4 cup white sugar in a medium saucepan; bring to a boil over medium heat. Cook, stirring often, 15 minutes or until most cranberries pop and apples are tender. Remove from heat; cool.

Spoon custard into pie shell and top with cranberry-apple mixture.