This custard filling is what takes this buttermilk pie recipe to the next level.
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.
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.
Tip
Give your pie a pretty rim!
Use scissors to trim the edge of the crust.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
