3/4 cup granulated sugar
1 tsp finely grated lemon zest
1 12-ounce bag cranberries, slightly thawed if frozen
2 tbsp all-purpose flour
a pinch of salt
2 large eggs
2/3 cup heavy cream
1 partially baked pie shell
Prepare a one-crust pie shell, fitted into an 8 1/2 inch deep-dish pie plate. Freeze, then line with aluminum foil, fill with pie weights, and bake at 350° for 20 minutes. Remove from oven. Remove pie weights and foil, then cool completely.
For the filling:Whirl 1/2 cup granulated sugar and the lemon zest in a food processor until the zest is finely chopped. Add the cranberries and chop roughly.
Whisk the flour, the remaining 1/4 cup sugar, and the salt together in a medium bowl. Add the eggs, mixing well after each addition. Stir in the heavy cream and stir until smooth. Fold in the chopped cranberry mixture, and mix lightly. It does not need to be entirely homogeneous. Pour the filling into the pre-baked pie shell.
Preheat the oven to 350°. Place the unbaked pie on a cookie sheet and bake until the filling is set and slightly puffed, 50 minutes to 1 hour. Transfer to a rack and let cool completely. Serve with whipped cream, ice cream, or a dusting of powdered sugar.
This pie tastes great while still warm from the oven (not hot); it cuts nicely when totally cool.
2020
