Sort ingredients
tmcnichols
QR Code
Listen
Pdf
Lay 1 sheet of pie dough on a lightly floured surface. Whisk 1 of the eggs in a small bowl. Brush the sheet of dough with some of the beaten egg, then place the second sheet of dough directly on top. Roll out the double layer of dough into a 12-inch round. Transfer the dough round to a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Brush the edges with more of the beaten egg. Refrigerate until firm, about 30 minutes.
Preheat the oven to 350 degrees F.
Line the crust with foil, then fill with pie weights or dried beans. Bake until lightly golden around the edges, about 15 minutes. Remove the foil and weights and continue to bake until the bottom of the crust is dry, about 5 minutes more. Transfer to a rack and let cool completely.
Meanwhile, to make the filling, roughly chop the cranberries and transfer to a large bowl. Mix in the lemon zest and ¾ cup of the granulated sugar. Transfer the cranberry mixture to the crust. Whisk the cream, flour, remaining ¼ cup granulated sugar and remaining 2 eggs in a bowl until smooth; pour over the cranberries.
Bake until the filling is set and slightly puffed, 50 minutes to 1 hour. Transfer to a rack and let cool completely. Dust with confectioners' sugar.