Creamy, sweet custard meets bright, tart cranberry, all wrapped up in a buttery, flaky pie crust! This gorgeous make-ahead pie is perfect for the holidays!
I found out today that my eyebrows are two different colors. For real. How I have gone my entire life without realizing this is beyond me.
It was the girl at the MAC counter who told me. I am a decidedly un-girly person in many ways, so just the fact that I was at the Mac counter in the first place requires explanation: tomorrow at 8am I am going to be talking about pie on LIVE television.
Don’t get me wrong. I think I’m pretty okay looking. But when someone tells you you’re going to be on LIVE TV, all the sudden your “bushy eyebrows are cool” and “$6 Target tees are okay by me” mantras get tossed out the window, and you start texting all your friends who know stuff about clothes and makeup to HELP PLEASE, don’t let me go on live television with caveman eyebrows.
And then the Mac lady tells you your eyebrows are 2 different colors. I’m just happy the truth came on a day when I was feeling SO SECURE.
Have you guys ever had Rhubarb Custard Pie? It is the stuff of legends. No really, Eric’s family has been making it for years, and when I finally tried it for the first time last year I thought I was actually going to die of happiness. It is absolutely my favorite pie. The sad part is that I can’t have it whenever I want. Rhubarb has a pretty short season in the grocery stores, which is such a joke because it grows like a weed.
I wanted to recreate the pie using cranberries, my other favorite super-tart-short-season fruit. The thing about cranberry pie is that people are always mixing it with other fruit, like apples and stuff. I’m a cranberry purist. But if you just cook cranberries with sugar, then you essentially have cranberry-sauce-pie, which isn’t what I wanted. I wanted creamy, rich custard with bursts of tart cranberry flavor throughout.
It turned out awesome! At least it did by the 4th or 5th trial. I lost count. Anyone want pie? There is a lot of pie at my house. How bout a too-runny pie? Or a too-tart pie?
Hey, all I can say is that a reject pie is STILL PIE. If you want the final version you better come like right now because I am eating this thing for breakfast lunch and dinner over here.
P.S. If you live in Sacramento and you want to see just how mismatched my eyebrows really are, tune in to Fox 40 KTXL at 8am on October 23rd! (If you’re not local, I’ll post a clip later.) UPDATED: Here is the link to the news clip.
Here’s the recipe for the Sugared Cranberries I mentioned:
NEVER enough pie:
The original, legendary Rhubarb Custard Pie: (that today’s recipe is adapted from)
Brown Butter Cranberry Tart <<this is a personal favorite of mine! I just love cranberries.
Peach Custard Pie: (I’m telling you, custard pie is where it’s at dude.)
More cranberry love from blog-land: