The bakery windows were fogged from the ovens when I walked past that morning, trays of mince pies stacked high as a little December crowd gathered inside. At our recipe swap later that day, Nancy brought her famous nut cookies and Liam showed up with pecan rolls still warm. I came carrying a Christmas Pie layered earlier that morning to the sound of carols and the occasional squabble between my kids over who got to cut the star shapes from the top crust.
The moment it was sliced, the colors of cranberry, cherry, and apple peeked through like ornaments tucked into snow. The orange zest gave the filling a brightness that stood out among the heavier treats on the table. The vanilla custard underneath had set just right, creamy but not too soft, and the whole pie had this glisten that made it feel like more than just another holiday dessert.
At brunch the next day, snowflakes brushed the windows and the fireplace snapped behind us. That same Christmas Pie was gone before the coffee had even cooled, and I noticed the powdered sugar dusting on top matched the light frost outside. Between the crisp edges, tart fruit, and smooth custard, it brought a kind of joy that didn’t need dressing up just a fork and a quiet minute.
Short Description
Christmas Pie is a show-stopping holiday dessert layered with tart cranberries, juicy cherries, tender apples, and smooth vanilla custard, topped with golden star crusts and a dusting of powdered sugar.
Key Ingredients
For the Filling
- 1 cup fresh or frozen cranberries
- 1 cup pitted dark cherries (fresh or frozen)
- 1 medium apple, peeled and diced
- ½ cup granulated sugar
- 2 tbsp brown sugar
- 2 tbsp cornstarch
- ¼ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- Zest of 1 orange
- 1 tbsp orange juice
- 1 tsp vanilla extract
For the Vanilla Custard
- ¾ 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
- 1 egg
- 1 tbsp milk
- Powdered sugar (for dusting)
Tools Needed
- 9-inch pie pan
- Medium saucepan
- Small saucepan
- Whisk
- Star-shaped cookie cutters
- Pastry brush
- Mixing bowls
Cooking Instructions
Step 1: Make the Vanilla Custard
In a small saucepan, whisk together ¾ cup whole milk, 2 egg yolks, 2 tablespoons sugar, and 1 tablespoon cornstarch over medium heat. Stir continuously until the mixture thickens and coats the back of a spoon, about 5–6 minutes. Remove from heat, stir in 1 teaspoon vanilla extract, and set aside to cool completely.
Step 2: Cook the Fruit Filling
In a separate saucepan, combine 1 cup cranberries, 1 cup pitted dark cherries, 1 diced medium apple, ½ cup granulated sugar, 2 tablespoons brown sugar, 2 tablespoons cornstarch, ¼ teaspoon cinnamon, ⅛ teaspoon nutmeg, the zest of 1 orange, and 1 tablespoon orange juice.
Cook over medium heat for 8–10 minutes, stirring often, until the fruit softens and the mixture thickens. Remove from heat, stir in 1 teaspoon vanilla extract, and let cool slightly.
Step 3: Prepare the Bottom Crust
Preheat the oven to 375°F (190°C). Roll out one 9-inch pie crust and fit it into a 9-inch pie pan. Gently spread the cooled vanilla custard evenly across the bottom of the crust, then spoon the fruit filling on top in an even layer.
Step 4: Decorate the Top Crust
Roll out the second pie crust and use various-sized star-shaped cookie cutters to cut out stars. Arrange the stars over the fruit filling, slightly overlapping.
In a small bowl, whisk 1 egg with 1 tablespoon milk to create an egg wash. Brush it over the stars and along the edges of the crust. Place the assembled pie onto a baking sheet to catch any drips.
Step 5: Bake and Cool
Bake on the center rack for 40–45 minutes, until the crust is golden and the filling is bubbling. If the crust starts browning too quickly, cover it loosely with foil during the last 10 minutes.
Remove from the oven and let the pie cool at room temperature for at least 1 hour. Before serving, dust the top crust lightly with powdered sugar.
Why You’ll Love This Recipe
Beautiful enough to be a holiday centerpiece
A balance of tart, sweet, and creamy
Uses seasonal fruit
Great for make-ahead holiday prep
Crowd-pleasing for both kids and adults
Mistakes to Avoid & Solutions
Overcooking the custard
It can become too thick or curdled.
Solution: Stop cooking when it just coats the spoon and stir constantly.
Fruit too watery
The filling will run and soak the crust.
Solution: Simmer until visibly thickened and always cool before layering.
Crust burning
The stars or edges get too dark before the pie finishes baking.
Solution: Tent loosely with foil after 30 minutes if browning too fast.
Runny filling
If not cooled before slicing, it may not hold together.
Solution: Let it sit at room temp for at least 1 hour before serving.
Serving and Pairing Suggestions
Serve warm or at room temperature with whipped cream
Pair with spiced cider or black tea
Garnish with sugared cranberries for extra sparkle
Beautiful for buffet tables or plated individually
Complements roasted turkey, ham, or glazed carrots as a dessert finish
Storage and Reheating Tips
Store leftover pie covered in the fridge for up to 4 days
Reheat individual slices in the oven at 300°F for 10 minutes
Avoid microwaving to keep crust crisp
Freeze baked pie (cooled) tightly wrapped for up to 1 month
Thaw overnight in fridge, then warm in oven before serving
FAQs
1. Can I make the custard a day ahead?
Yes, prepare and refrigerate in an airtight container, then bring to room temperature before layering.
2. Can I use canned pie filling?
Not recommended. The fresh fruit mix creates better texture and balanced flavor.
3. What if I don’t have star cookie cutters?
Use any shape you like, or cut thin strips for a lattice pattern.
4. Is it okay to use just one fruit?
You can, but the combination of cranberry, cherry, and apple brings depth.
5. Can I make this gluten-free?
Yes, use a gluten-free pie crust and check that all other ingredients are certified GF.
Tips & Tricks
Chill your custard completely before assembling to prevent soggy crust
Use ceramic pie weights or dry beans if pre-baking crusts
Brush egg wash generously for a golden, glossy finish
Add a splash of almond extract to the filling for warmth
Try sanding sugar over the stars for a sparkling crust
Recipe Variations
Berry Swap: Replace cherries with raspberries or blueberries for a brighter note.
Spiced Crust: Mix ½ tsp cinnamon and ⅛ tsp ground cloves into the dough for extra flavor.
Mini Pies: Use muffin tins to create personal-sized Christmas Pies. Cut bake time to 20–25 minutes.
Lemon Twist: Sub orange zest and juice with lemon for a tangier profile.
Coconut Custard Base: Replace vanilla with coconut extract and add 2 tbsp shredded coconut for tropical flair.
Final Thoughts
Bringing this Christmas Pie to the table feels like dressing your favorite tree carefully, lovingly, and with just enough sparkle. Its layers speak to the season: a cool custard calm beneath the bustle of fruits, all wrapped in a flaky starry crust. More than once, I’ve spotted guests going quiet mid-bite, the kind of silence that says, “this is something special.”
In a season full of heavy desserts, this one brings balance and a bit of brightness. I’ve made it with family gathered close and also in peaceful solitude, just me and the hum of the oven. Wherever it lands, this pie earns its spot on the table and in memory.
Crispy Christmas Pie
Ingredients
For the Filling
- 1 cup fresh or frozen cranberries
- 1 cup pitted dark cherries fresh or frozen
- 1 medium apple peeled and diced
- ½ cup granulated sugar
- 2 tbsp brown sugar
- 2 tbsp cornstarch
- ¼ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- Zest of 1 orange
- 1 tbsp orange juice
- 1 tsp vanilla extract
For the Vanilla Custard
- ¾ 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
- 1 egg
- 1 tbsp milk
- Powdered sugar for dusting
Instructions
- Whisk milk, egg yolks, sugar, and cornstarch over medium heat until thick, then stir in vanilla and let cool.
- Cook cranberries, cherries, apple, sugars, cornstarch, spices, orange zest, and juice for 8–10 minutes until thick. Stir in vanilla and cool.
- Preheat oven to 375°F (190°C). Line the pie pan with the first crust, spread custard, then add the fruit filling.
- Cut stars from the second crust, place on top, brush with egg wash, and set the pie on a baking sheet.
- Bake 40–45 minutes until golden. Cool 1 hour and dust with powdered sugar.
