i was hoping that quarantine in the fall meant i’d see nothing but pies all over my feeds just like spring brought the bread, but no such luck. but what better way to celebrate fall than with some pie?

i had some cranberries that i wanted to use, so i did a search for fresh cranberry options, and let me tell you – there aren’t a ton. but i found a cranberry custard pie that looked like a good starting point. i sort of followed the recipe but added about a cup of pumpkin puree into the custard along with some pumpkin pie spice.  also it calls for two crusts on the bottom, which may have been my downfall. i went with just one.

since there was much success with it last time, i used the test kitchen recipe for crust that had vodka in the ingredients. i also tried out blind baking the crust with my pie weights, and that just does not turn out well for me. the crust shrinks up on the sides and just overall isn’t a good time. i’m going to have to do some research on that.

but it’s delicious!

the cranberries add an awesome bite to a more traditional pumpkin pie, and it tastes really fresh, even if there’s more sugar in this pie than you can shake a stick at.

it doesn’t exactly look very appetizing – you should have seen it before i dusted some powdered sugar on it. but it does taste pretty awesome. my crust, unfortunately, has a soggy bottom even WITH the blind baking and me putting it in a 500º oven (a tip from an expert pie baker). mary berry would’ve sent me out of the tent. the rest of the crust is spot on though.

then i made some cute little leaf cutouts. i really should look into finding cookie presses so i get the little details better.

and since i was making crusts anyway, why not go all out? i made my squash galette today, an autumnal staple for me. it’s just delish.