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Christmas Pie – Flaky Crust With Spiced Gingerbread Cream Filling

Christmas Pie – Flaky Crust with Irresistible Gingerbread Cream

This Christmas Pie features a flaky crust with spiced gingerbread cream filling, creating a delightful blend of festive flavors perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 pie crust Flaky Pie Crust Homemade or store-bought
For the Fruit Filling
  • 2 cups Fresh/Frozen Cranberries Can substitute with raspberries
  • 2 cups Fresh/Frozen Cherries Pitted sour cherries preferred
  • 1 cup Diced Apple Any firm-fleshed apple variety
For the Sweetness
  • 1/2 cup Brown Sugar Can substitute with maple syrup
  • 1/4 cup White Sugar Adjust based on fruit sweetness
For Thickening
  • 2 tablespoons Cornstarch Tapioca starch is an alternative
For the Spice Blend
  • 1 teaspoon Cinnamon Ginger can be added for extra kick
  • 1/4 teaspoon Nutmeg Freshly grated is best
For the Citrus Boost
  • 1 tablespoon Orange Zest
  • 1/4 cup Orange Juice Lemon zest can substitute
For the Creamy Custard
  • 2 cups Milk Any milk alternative works
  • 4 large Egg Yolks Use a plant-based egg substitute for vegan
  • 1 teaspoon Vanilla Extract Pure vanilla gives the best flavor
For Finishing Touches
  • 1 tablespoon Powdered Sugar For dusting before serving

Equipment

  • mixing bowl
  • Saucepan
  • whisk
  • Pie plate
  • oven

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, whisk together milk, egg yolks, sugar, and cornstarch. Place over medium heat and continuously stir until thickened, about 5-7 minutes. Transfer to a bowl to cool.
  2. In a large mixing bowl, combine cranberries, cherries, and diced apple. Add both sugars, cornstarch, cinnamon, nutmeg, and orange zest with juice. Stir gently.
  3. Preheat oven to 375°F (190°C). Roll out the bottom crust and place it into a pie plate. Pour in the cooled custard, then layer the fruit filling on top.
  4. Roll out the second pie crust and chill for 10 minutes. Cut shapes from the dough and layer over the fruit filling, leaving gaps for steam to escape.
  5. Bake the pie for 40-45 minutes until the crust is golden brown and the filling is bubbling. Tent edges with foil if browning too fast.
  6. Cool on a wire rack for at least 1 hour before serving. Dust top with powdered sugar just before serving.

Notes

Cool the custard completely before assembly to avoid a runny filling. Check for doneness and leave gaps in the top crust for steam to escape. Let the pie rest for tidy slices.