Cranberry Buttermilk Pie || Gracefult Kitchen

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Cranberry Buttermilk Pie

Desserts

This custard filling is what takes this buttermilk pie recipe to the next level. It tastes like a panna cotta with a bit of attitude from the tang of the buttermilk and a generous sprinkling of cranberries on top.

Ingredients

1 recipe Master Pie Dough
3 large eggs, lightly beaten
⅔ cup granulated sugar
4 tablespoons (1/2 stick) butter, melted and cooled
3 tablespoons all-purpose flour
1 cup buttermilk
1 tablespoon grated orange zest
½ teaspoon vanilla extract
⅛ teaspoon freshly grated nutmeg
⅛ teaspoon salt
2 cups cranberries (thawed if frozen)
1 teaspoon confectioners' sugar

Description

Position rack in lower third of oven; preheat to 325 degrees F.
Roll dough between sheets of parchment paper into a 12-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Press the dough into the bottom and up the sides of the pan. Remove the paper. Fold under the excess dough and flute, or trim with scissors and crimp (see Tip). Refrigerate the crust while you prepare the filling.
Whisk eggs, granulated sugar, butter and flour in a large bowl until well combined. Whisk in buttermilk, orange zest, vanilla, nutmeg and salt. Pour the filling into the prepared crust. Sprinkle cranberries evenly over the top.
Bake the pie until set in the center, 50 to 60 minutes. Cool completely on a wire rack, about 2 hours. Dust with confectioners' sugar just before serving.