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Festive Cranberry & Vanilla Custard Pie
Bring a little Christmas magic to the table with this gorgeous cranberry & vanillapie. Beneath its jewel-bright cranberry topping lies a wonderfully smooth, creamy vanilla custard, creating the perfect balance of sweet and tart in every bite. Beautiful enough to take centre stage on your festive table, it’s an irresistible seasonal dessert that might just become a new Christmas tradition.
Preheat the oven - Heat the oven to 180°C / 160°C fan / Gas 4.
Prepare the pastry - On a lightly floured surface, roll the pastry into a roughly 30 cm circle. Turn it occasionally as you roll and dust with a little extra flour if it begins to stick.
Line the pie dish - Carefully ease the pastry into a 23 cm deep pie dish, gently pressing it into the base and sides. Trim away any excess pastry, then flute the edges with your fingers or crimp with a fork for a decorative finish.
Blind-bake the crust - Line the pastry case with baking parchment and foil, then fill with baking beans or pie weights. Bake for 10 minutes. Carefully remove the weights, foil and parchment, then return the crust to the oven for another 10 minutes, until lightly set.
Cook the cranberries - Add the cranberries and orange juice to a medium saucepan and bring to a gentle simmer over a medium heat. Cook for 4–5 minutes, or until the cranberries soften and begin to burst.
Make the cranberry purée - Blend the cranberry mixture until smooth, then press it through a fine-mesh sieve to remove the skins and seeds. You should have approximately 475 ml of smooth cranberry purée.
Make the custard filling - Add the sweetened condensed milk, egg yolks, cranberry purée and orange zest to a large bowl. Whisk until smooth, creamy and completely combined.
Bake the pie - Pour the cranberry custard into the partially baked pastry case. Bake for 30–35 minutes, checking from around the 25-minute mark. The edges should be set while the very centre retains a gentle wobble. If the pastry begins to brown too quickly, loosely cover the edges with foil.
Cool completely - Transfer the pie to a wire rack and leave to cool at room temperature for around 2 hours.
Chill - Once cooled, refrigerate for at least 4 hours, although overnight is even better. This gives the custard plenty of time to set and allows the flavours to develop.
Give it a Christmas finish - Just before serving, decorate with swirls of whipped cream, fresh cranberries, redcurrants and sprigs of sugared rosemary. A scattering of snowflake sprinkles or a light dusting of icing sugar will give it an extra festive flourish.
Store - Cover any leftover pie and keep refrigerated for up to 4 days.
A few details make all the difference
01
Get the Cranberry Purée Silky Smooth
Take a little extra time to press the blended cranberries thoroughly through a fine-mesh sieve. Removing the skins and seeds gives the custard its beautifully smooth, luxurious texture and a cleaner finish when sliced.
02
Don’t Overbake the Custard
The pie is ready when the edges are set but the centre still has a gentle wobble. The filling will continue to firm as it cools, so waiting until the centre is completely solid can leave you with an overcooked custard.
03
Make It the Day Before Christmas
For the best texture, prepare the pie the day before you plan to serve it and chill it overnight. The custard will set beautifully, the cranberry and orange flavours will deepen, and you'll have one less dessert to worry about on Christmas Day.
Why this recipe works
Sweet, tart and beautifully balanced – Sharp cranberries cut through the rich sweetness of the condensed milk, creating a filling that feels indulgent without becoming overly sweet.
Orange brings everything to life – Fresh orange juice and zest soften the cranberries’ tartness while adding a bright, citrusy flavour that pairs beautifully with Christmas baking. Wonderfully creamy texture – Egg yolks and condensed milk create a silky custard that sets beautifully once chilled while remaining smooth and luxurious. A crisp crust contrasts with the filling – Blind-baking the pastry before adding the custard helps keep the base crisp against the creamy cranberry filling. Perfect for making ahead – The pie benefits from several hours in the fridge, making it an ideal Christmas dessert to prepare the day before and decorate just before serving. It looks seriously festive – That naturally vibrant cranberry colour, finished with whipped cream, sugared rosemary and fresh berries, makes it a real centrepiece for the Christmas table.
Cook’s notes
Fresh or frozen cranberries both work
There’s no need to thaw frozen cranberries first. Simply add them straight to the saucepan and allow an extra minute or two of cooking if needed.
Watch the wobble
Don’t wait for the custard to become completely firm in the oven. The centre should still have a slight wobble when you take it out, as it will continue to set while cooling.
Chill overnight for the best slices
Although 4 hours is enough, an overnight chill produces a firmer, creamier texture and makes it much easier to cut into beautifully clean slices.
Decorate just before serving
Add whipped cream, sugared cranberries, redcurrants and rosemary shortly before bringing the pie to the table. This keeps everything looking fresh and gives the pie that Christmas centrepiece finish.
Build the perfect bowl
Start with a crisp, buttery pastry crust, then fill it with a silky custard made from sweetened condensed milk, rich egg yolks and smooth cranberry purée.
Fresh orange juice and zest brighten the tart cranberries and bring a lovely citrus warmth to every bite.
Finish with whipped cream, jewel-like cranberries and a little sugared rosemary for a dessert that looks every bit as Christmassy as it tastes.
Preheat the oven - Heat the oven to 180°C / 160°C fan / Gas 4.
Prepare the pastry - On a lightly floured surface, roll the pastry into a roughly 30 cm circle. Turn it occasionally as you roll and dust with a little extra flour if it begins to stick.
Line the pie dish - Carefully ease the pastry into a 23 cm deep pie dish, gently pressing it into the base and sides. Trim away any excess pastry, then flute the edges with your fingers or crimp with a fork for a decorative finish.
Blind-bake the crust - Line the pastry case with baking parchment and foil, then fill with baking beans or pie weights. Bake for 10 minutes. Carefully remove the weights, foil and parchment, then return the crust to the oven for another 10 minutes, until lightly set.
Cook the cranberries - Add the cranberries and orange juice to a medium saucepan and bring to a gentle simmer over a medium heat. Cook for 4–5 minutes, or until the cranberries soften and begin to burst.
Make the cranberry purée - Blend the cranberry mixture until smooth, then press it through a fine-mesh sieve to remove the skins and seeds. You should have approximately 475 ml of smooth cranberry purée.
Make the custard filling - Add the sweetened condensed milk, egg yolks, cranberry purée and orange zest to a large bowl. Whisk until smooth, creamy and completely combined.
Bake the pie - Pour the cranberry custard into the partially baked pastry case. Bake for 30–35 minutes, checking from around the 25-minute mark. The edges should be set while the very centre retains a gentle wobble. If the pastry begins to brown too quickly, loosely cover the edges with foil.
Cool completely - Transfer the pie to a wire rack and leave to cool at room temperature for around 2 hours.
Chill - Once cooled, refrigerate for at least 4 hours, although overnight is even better. This gives the custard plenty of time to set and allows the flavours to develop.
Give it a Christmas finish - Just before serving, decorate with swirls of whipped cream, fresh cranberries, redcurrants and sprigs of sugared rosemary. A scattering of snowflake sprinkles or a light dusting of icing sugar will give it an extra festive flourish.
Store - Cover any leftover pie and keep refrigerated for up to 4 days.
Cook’s notes
Fresh or frozen cranberries both work: There’s no need to thaw frozen cranberries first. Simply add them straight to the saucepan and allow an extra minute or two of cooking if needed.
Watch the wobble: Don’t wait for the custard to become completely firm in the oven. The centre should still have a slight wobble when you take it out, as it will continue to set while cooling.
Chill overnight for the best slices: Although 4 hours is enough, an overnight chill produces a firmer, creamier texture and makes it much easier to cut into beautifully clean slices.
Decorate just before serving: Add whipped cream, sugared cranberries, redcurrants and rosemary shortly before bringing the pie to the table. This keeps everything looking fresh and gives the pie that Christmas centrepiece finish.
Cooking mode
Festive Cranberry & Vanilla Custard Pie
Preheat the oven - Heat the oven to 180°C / 160°C fan / Gas 4.
Prepare the pastry - On a lightly floured surface, roll the pastry into a roughly 30 cm circle. Turn it occasionally as you roll and dust with a little extra flour if it begins to stick.
Line the pie dish - Carefully ease the pastry into a 23 cm deep pie dish, gently pressing it into the base and sides. Trim away any excess pastry, then flute the edges with your fingers or crimp with a fork for a decorative finish.
Blind-bake the crust - Line the pastry case with baking parchment and foil, then fill with baking beans or pie weights. Bake for 10 minutes. Carefully remove the weights, foil and parchment, then return the crust to the oven for another 10 minutes, until lightly set.
Cook the cranberries - Add the cranberries and orange juice to a medium saucepan and bring to a gentle simmer over a medium heat. Cook for 4–5 minutes, or until the cranberries soften and begin to burst.
Make the cranberry purée - Blend the cranberry mixture until smooth, then press it through a fine-mesh sieve to remove the skins and seeds. You should have approximately 475 ml of smooth cranberry purée.
Make the custard filling - Add the sweetened condensed milk, egg yolks, cranberry purée and orange zest to a large bowl. Whisk until smooth, creamy and completely combined.
Bake the pie - Pour the cranberry custard into the partially baked pastry case. Bake for 30–35 minutes, checking from around the 25-minute mark. The edges should be set while the very centre retains a gentle wobble. If the pastry begins to brown too quickly, loosely cover the edges with foil.
Cool completely - Transfer the pie to a wire rack and leave to cool at room temperature for around 2 hours.
Chill - Once cooled, refrigerate for at least 4 hours, although overnight is even better. This gives the custard plenty of time to set and allows the flavours to develop.
Give it a Christmas finish - Just before serving, decorate with swirls of whipped cream, fresh cranberries, redcurrants and sprigs of sugared rosemary. A scattering of snowflake sprinkles or a light dusting of icing sugar will give it an extra festive flourish.
Store - Cover any leftover pie and keep refrigerated for up to 4 days.
A letter from table number seven
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