Christmas Pie – Flaky Crust with Spiced Gingerbread Cream Filling Recipe

Introduction

This Christmas Pie combines a flaky crust with a warm, spiced gingerbread cream filling topped by a festive fruit layer. The flavors of cranberry, cherry, apple, and orange blend beautifully with vanilla custard for a holiday dessert that’s as stunning as it is delicious.

Ingredients

• For the filling:
• 1 cup fresh or frozen cranberries
• 1 cup pitted dark cherries (fresh or frozen)
• 1 medium apple, peeled and diced
• 1/2 cup granulated sugar
• 2 tbsp brown sugar
• 2 tbsp cornstarch
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• Zest of 1 orange
• 1 tbsp orange juice
• 1 tsp vanilla extract
• For the vanilla custard layer:
• 3/4 cup whole milk
• 2 egg yolks
• 2 tbsp sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• For the crust:
• 2 unbaked 9-inch pie crusts (store-bought or homemade)
• 1 egg
• 1 tbsp milk
• Powdered sugar (for dusting)

Instructions

1. Step 1: Prepare the vanilla custard by whisking together the milk, egg yolks, sugar, and cornstarch in a small saucepan over medium heat. Stir constantly until thickened and smooth, about 5 to 6 minutes. Remove from heat, stir in vanilla extract, and set aside to cool completely.
2. Step 2: In another saucepan, combine cranberries, cherries, diced apple, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, orange zest, and orange juice. Cook over medium heat for 8 to 10 minutes, stirring frequently, until the mixture thickens and fruit softens. Remove from heat, stir in vanilla extract, and let cool slightly.
3. Step 3: Preheat oven to 375°F (190°C). Roll out one pie crust and fit it into a 9-inch pie pan. Spread the cooled custard evenly over the bottom. Spoon the fruit filling evenly on top.
4. Step 4: Roll out the second crust and cut out various-sized stars using cookie cutters. Arrange these stars over the fruit filling, overlapping slightly.
5. Step 5: Whisk the egg and milk together to make an egg wash and brush it over the stars and edges of the crust. Place the pie on a baking sheet.
6. Step 6: Bake pie on the center rack for 40 to 45 minutes, until crust is golden and filling bubbles. If crust browns too fast, cover loosely with foil for the last 10 minutes.
7. Step 7: Remove pie and let cool at room temperature for at least 1 hour. Before serving, dust the star crust lightly with powdered sugar.

Tips & Variations

• Chill the second pie crust before cutting star shapes for cleaner, sharper edges.
• You can substitute frozen fruit for fresh if out of season; just thaw slightly before cooking.
• For a richer custard, use half-and-half instead of whole milk.
• Try decorating the top with additional orange zest or a sprinkle of cinnamon for extra color and aroma.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. Serve at room temperature or warm slightly in the oven before serving for best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, you can prepare the custard and fruit filling in advance and assemble the pie just before baking. This saves time on the day you want to serve it.

What can I use instead of cornstarch?

You can substitute cornstarch with arrowroot powder or tapioca starch in equal amounts to thicken the filling and custard layers.

Christmas Pie – Flaky Crust with Spiced Gingerbread Cream Filling Recipe

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4.9 from 599 reviews

This Christmas Pie features a flaky double crust filled with a spiced gingerbread-inspired cream made from a rich vanilla custard layer topped with a warm fruit filling of cranberries, cherries, and apple, accented with orange zest and warming spices. It’s a festive dessert perfect for the holiday season, combining creamy textures and fruity spices under a beautiful star-patterned crust.

• Author: Dana
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Christmas Desserts
• Method: Baking
• Cuisine: American

Ingredients

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For the Filling

• 1 cup fresh or frozen cranberries
• 1 cup pitted dark cherries (fresh or frozen)
• 1 medium apple, peeled and diced
• 1/2 cup granulated sugar
• 2 tbsp brown sugar
• 2 tbsp cornstarch
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• Zest of 1 orange
• 1 tbsp orange juice
• 1 tsp vanilla extract

For the Vanilla Custard Layer

• 3/4 cup whole milk
• 2 egg yolks
• 2 tbsp sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract

For the Crust

• 2 unbaked 9-inch pie crusts (store-bought or homemade)
• 1 egg
• 1 tbsp milk
• Powdered sugar (for dusting)

Instructions

1. Prepare the Vanilla Custard: In a small saucepan, whisk together whole milk, egg yolks, sugar, and cornstarch over medium heat. Stir constantly until the mixture thickens and coats the back of a spoon, about 5 to 6 minutes. Remove from heat, stir in vanilla extract, and set aside to cool completely.
2. Make the Fruit Filling: In a separate saucepan, combine cranberries, cherries, diced apples, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, orange zest, and orange juice. Cook over medium heat for 8 to 10 minutes, stirring frequently, until the mixture thickens and the fruit becomes tender. Remove from heat and stir in vanilla extract. Let cool slightly.
3. Assemble the Pie: Preheat the oven to 375°F (190°C). Roll out one pie crust and fit it into a 9-inch pie pan. Spread the cooled vanilla custard evenly over the bottom. Spoon the fruit mixture evenly on top of the custard. Roll out the second pie crust and use star-shaped cookie cutters to cut out various-sized stars. Arrange the stars over the fruit filling, overlapping slightly. In a small bowl, whisk together the egg and milk to make an egg wash, then brush it over the stars and edges of the crust. Place the pie on a baking sheet.
4. Bake the Pie: Bake the pie on the center rack of the oven for 40 to 45 minutes, or until the crust is golden and the filling is bubbling. If the crust browns too quickly, cover loosely with foil during the last 10 minutes of baking.
5. Finishing Touch: Remove the pie from the oven and allow it to cool at room temperature for at least 1 hour before slicing. Just before serving, dust the star crust lightly with powdered sugar.

Notes

• For cleaner star shapes, chill the second crust before cutting.
• Leftover pie can be stored covered in the refrigerator for up to 3 days.
• Serve at room temperature or slightly warmed for best flavor.

Keywords: Christmas Pie, holiday dessert, fruit pie, vanilla custard, spiced pie, cranberry cherry pie, flaky crust, gingerbread flavored dessert