Cranberry Orange Chess Pie

 A yummy, sweet layer of orange scented custard is topped with tart cranberries for a nice balance of flavors in this delicious chess pie. 

This pie is simple to make and so different and festive and very scrumptious! I would recommend it anytime, but especially for your turkey day table or your Christmas buffet.

Chess pies are also known as sugar pies for their overly sweet nature. But, the sweetness in this pie is perfectly offset by the orange zest, cider vinegar and cranberries.

If you want to try something a little different come turkey day, I would highly recommend this festive chess pie. Also, this Cranberry Vanilla Custard Pie or this Pumpkin Roll would be tasty additions too!

Cranberry Orange Chess Pie

William Sonoma: Pies and Tarts

1 (9in) pie shell, partially baked*
1 1/3 cups granulated sugar
1/2 cup unsalted butter, melted
1/8 teaspoon salt
3 large eggs
1/4 to 1/3 cup unbleached all-purpose flour
1/3 cup buttermilk
1 teaspoon cider vinegar
2 teaspoon finely grated orange zest
2 cups fresh or frozen cranberries, coarsely chopped

Heat the oven to 375 degrees. Place oven rack in the lower third of the oven.

In a bowl, whisk together the sugar, melted butter and salt. Add the eggs one at a time, beating until smooth after each addition. Stir in the flour, the buttermilk, vinegar and orange zest, mixing well. Stir in the cranberries. Scrape the mixture into the partially baked pie shell.

Bake the pie until the top is golden brown and domed and the filling is firm, 50 to 60 minutes. Transfer to a wire rack and let cool completely. Serve at room temperature.

Makes 8 servings.

How to Partially Bake a Pie Shell:
Line pie shell with aluminum foil and weigh down with pie weights or raw rice. Bake for 25 to 35 minutes at 375. Transfer to a wire rack to cool.

* This would be lovely topped with a dollop of whipped cream and freshly grated orange zest.