This non-traditional pie is tender and custardy in the middle and has a crispy top.
Its a holiday dessert must.
Once baked, the texture is similar to bread pudding.
Photo:Fred Hardy
Give the pastry rosettes height for crisp edges and ensure the ruffles are peeking above the custard.
To achieve this, very loosely fold and coil the pastry to promote height and volume.
This recipe was developed by Melissa Gray.
orange zest plus 2 Tbsp.
Butter a 9-inch round cake pan.
Cover pastry sheets with a slightly damp kitchen towel.
Lightly brush tops of 4 pastry sheets with melted butter.
Stack 2 sheets, buttered sides up.
Place stacked sheets over bottom and up sides of prepared pan, leaving a 1-inch overhang.
(Its OK if pastry tears slightly.)
Fold in overhang of pastry sheets so only bottom of pan is covered.
Working with remaining pastry sheets one at a time, brush tops evenly with melted butter.
Very loosely scrunch long ends together, creating loose wrinkles somewhat like a fan.
Repeat with remaining pastry sheets until pan is filled and no spaces remain.
Lightly brush tops of coiled pastry with remaining melted butter.
Gently fluff or separate folds to get more texture and height, if needed.
Bake until pastry is golden and crisp, 20 to 25 minutes.
Let stand in pan on a wire rack while you make custard.
Reduce oven temperature to 325F.
Pour egg mixture evenly over baked pastry.
Scatter cranberries over top and tuck into pastry as desired.
Sprinkle with 1 1/2 tablespoons almonds and remaining 1 tablespoon sugar.
Bake until custard is set, 20 to 25 minutes.
Let stand in pan on a wire rack until slightly cooled, 30 to 45 minutes.
Sprinkle with remaining 1/2 tablespoon almonds.
Serve warm or at room temperature.
When you find bags of fresh cranberries (theyre only available in the fall), grab a few.
Use them in pies, add them to smoothies, and make extra sauce on Thanksgiving.
Cranberry sauce is as delish on pork and chicken as it is on turkey!
