Recipes | CTV Morning Live Atlantic

Roasted Cranberry and Holiday-Spiced Custard Pie

This pie has three beautiful contrasting layers - a tart roasted cranberry jam, topped with a creamy spiced custard, and finally, sweet whipped cream to top it all off. The flavours and balance of sweetness and tartness balance each other well, making this pie as wonderful to eat as it is to look at.

Ingredients for the crust:

  • 1 cup all-purpose flour
  • 4 oz (8 Tbsp) unsalted butter
  • 1/4 tsp salt
  • about 1/4 cup cold water

Ingredients for the cranberry filling:

  • 600 g cranberries (fresh; or if frozen, thawed and drained)
  • 1/3 cup sugar
  • 1/4 cup brown sugar
  • zest of 1 orange
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp salt
  • pinch of cloves
  • 3 Tbsp orange juice
  • 1 Tbsp whipping cream
  • 1/2 tsp vanilla

Ingredients for the custard layer:

  • 1 cup whole milk
  • 3 Tbsp whipping cream
  • 1/4 cup sugar
  • 2 Tbsp brown sugar
  • 2 Tbsp cornstarch
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • pinch of nutmeg
  • 2 egg yolks
  • 1 Tbsp unsalted butter
  • 1/2 tsp vanilla

Ingredients for the whipped cream:

  • 1 cup whipping cream
  • 1/4 cup sugar
  • 1 tsp vanilla

Directions for the crust:

  1. In the bowl of standing mixer fitted with the paddle, mix the flour with the salt.
  2. At low speed, add the butter pieces a handful at a time.
  3. When all the butter has been added, increase the speed to medium and mix until the pea-sized bits of the butter remain. Some larger chunks of butter are okay; this is better than working it until the pieces are all very small.
  4. On low speed slowly add in the water until everything is moist. Stop mixing before it becomes a cohesive mass.
  5. Take the bowl off the mixer stand and press the dough together with your hands to form a cohesive mass.
  6. Form into a disc, wrap in plastic wrap, and refrigerate for at least an hourbefore rolling out into a 9" pie pan.
  7. Blind bake the crust until it's fully set and the edges begin to lightly brown.

Directions for the cranberry filling:

  1. Preheat the oven to 375F.
  2. On a baking sheet, lay out the cranberries in a single layer.
  3. Mix together the sugars and orange zest thoroughly, then mix in the cinnamon, ginger, salt, and cloves. Sprinkle this over the cranberries.
  4. Roast for 20 minutes, stirring halfway through.
  5. Remove the cranberries from the oven and coarsely mash them with a fork.
  6. Stir through the orange juice, then return this to the oven for another 5 minutes until thick.
  7. Add in the cream and vanilla and let the mixture cool.
  8. Once cool, add into the pre-baked pie crust and spread into a even layer with a smooth top.
  9. Bake for about 15 minutes, until the filling looks matte on top and the crust is nicely browned. You won't bake it again, so make sure the crust is cooked to your liking. The filling is very forgiving on timing at this stage.

Directions for the custard:

  1. Heat the milk and cream to a simmer.
  2. Meanwhile, whisk together the sugars, cornstarch, spices, and salt.
  3. Once those are thoroughly mixed, whisk in the egg yolks. The mixture will be very thick.
  4. Slowly whisk in the hot milk mixture, a little at a time. The goal is to mix it in without letting it get hot enough to cook and curdle the eggs, so go slowly.
  5. Once everything is incorporated, return it to the stove and whisk over medium-low heat until the mixture thickens, then comes to a slow boil.
  6. The mixture must come to a boil to be able to fully set, so don't stop just when it becomes thick - wait for the boil.
  7. Remove from the heat and whisk in the butter and vanilla.
  8. Pour the filling into the pie over the cranberry filling.
  9. Spread into an even layer and cover with plastic wrap directly on the surface of the custard, but don't cover the crust edges.
  10. Chill at least 2 hours or overnight.

To finish the pie:

  1. Put all of the whipped cream ingredients into a bowl and whisk, either with a standing mixer, hand mixer, or a lot of elbow grease.
  2. Whisk until stiff peaks form, then spread it nicely over the pie.
  3. Serve immediately, or this will keep refrigerated for a few days.

Notes on making ahead:

  • The pie dough can be made ahead and kept in the refrigerator for three days or frozen for up to a month.
  • The cranberry filling can be roasted up to two days beforeand kept refrigerated until you fill the pie.
  • The custard cannot be made in advance, though the finished pie can keep refrigerated for up to three days.

Adapted from The Washington Post

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