Cranberry Custard Pie

INGREDIENTS

1. For the piecrust:
2. 1recipe Basic Flaky Piecrust or 1 prepared piecrust
3. all-purpose flour, for rolling
4. For the custard:
5. 1/2cup all-purpose flour, spooned and leveled
6. 1/2cup sugar
7. 1/2teaspoon fine salt
8. 1 3/4cups whole milk
9. 5large egg yolks, beaten
10. 2tablespoons unsalted butter, melted
11. 1teaspoon pure vanilla extract
12. For the topping:
13. 3cups fresh or frozen cranberries
14. 1/2cup sugar
15. 1tablespoon grated orange zest, plus 2 tablespoons orange juice
16. pinch fine salt

DIRECTIONS

1. Prepare the piecrust: Roll the dough into a 12-inch circle on a floured work surface. Transfer to a 9-inch pie plate. Trim the dough to a 1-inch overhang and tuck under itself to form a thick rim; crimp the edge. (Watch this video for a how-to.) Chill for at least 30 minutes.
2. Heat oven to 350° F. Prick the bottom of the dough with a fork. Line the dough with a piece of foil, leaving an overhang all around. Fill with dried beans or pie weights and bake until dry, 45 to 50 minutes. Remove the beans and foil.
3. Make the custard: Reduce oven to 325° F. Whisk together the flour, sugar, and salt in a large bowl. In a separate bowl, whisk together the milk, egg yolks, butter, and vanilla. Add the wet ingredients to the dry ingredients and whisk until well combined (make sure there are no lumps).
4. Pour the mixture into the parbaked piecrust and bake until the center is set but still slightly wobbly, 40 to 50 minutes. Let cool; chill in the refrigerator until firm, 4 to 5 hours.
5. Make the topping: Combine the cranberries, sugar, orange zest and juice, and salt in a medium pot and cook over medium-high heat, stirring often, until the liquid thickens and some of the cranberries burst, 5 to 8 minutes. Transfer to a shallow bowl and chill until cold, 30 minutes to 1 hour.
6. Spread the cranberry mixture on the pie and serve immediately. Or refrigerate the pie and topping separately for up to 2 days.
7. Source:  realsimple.com