Pie Day!

No, not that Pi Day... that's in March, silly!! Today was Pie (baking) Day at our house though. Cranberry Custard Pie (another twist on Jerrie's Rhubarb Custard Pie - again - I love this pie!) A couple pumpkins, and next up is Daisy Martinez's Mexican Flan (especially for Shannon who recently had surgery and is on a soft-foods diet). I'm just waiting to make this one until the kids are in bed since I am not caramelizing sugar with little people in my kitchen.

Cranberry Custard Pie (formerly Jerrie's Rhubarb Custard Pie - delish either way!)

3/4 c. sugar
3 Tbs. flour (slightly rounded)
1/4 c. melted butter
2 eggs (beaten)
1 Tbs. vanilla
1 c. milk
pinch of salt
unbaked bottom pie shell
1 c. fresh cranberries (or slightly more, whatever fills the top of the pie up)
About 1 Tbs. cinnamon sugar to sprinkle on top (sprinkle on the last 25 minutes of baking)

Stir flour into sugar, then moisten with a couple add butter, eggs, vanilla, salt & remainder of milk and blend well.

Pour mixture into unbaked pie shell, and add the cranberries on top. The recipe calls for 1 cup, but add berries until the filling is up to the bottom lip of the crust.

Bake 20 minutes at 375-degrees F.
Then continue to bake 25 minutes at 300-degrees F. It is finished when knife is pulled out clean and it should jiggle a little. You may need to bake it for a few more minutes if the custard is too far from set - you be the judge!
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Daisy Martinez's Flan

Caramelize 1 cup sugar with a couple Tbs. of water and swirl in pie plate.
Blend in blender:

1 can sweetened condensed milk
1 can evaporated milk
1 can Nestle Medela Crema
3 eggs
3 egg yolks
1 Tbs. vanilla

Pour into pie plate and bake in water bath (in 350-degree oven) for 35 minutes or until set. Chill for at least three hours, and invert on plate to serve.