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Apricot-Cranberry Custard Pie


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one deep-dish (at least 2 inches deep) 9-inch pie shell, such as

Our Favorite Pie Crust Recipe

, pre-baked

1 1/2 cups (12 ounces) milk

1/2 cup (3 1/2 ounces) sugar

1/8 teaspoon salt

2 teaspoons vanilla

3 tablespoons cornstarch

4 egg yolks

1/4 cup (2 ounces) water

1 1/2 teaspoons unflavored gelatin (a bit over half a packet; save the remaining gelatin for the topping)

1 tablespoon confectioners? or glazing sugar

1 cup (8 ounces) heavy or whipping cream

2 cups (9 ounces) diced, dried (or candied) apricots

1 3/4 cups (8 3/4 ounces) whole fresh or frozen cranberries

1/2 cup (4 ounces) water

1/4 to 1/2 cup (1 3/4 to 3 1/2 ounces) sugar

1 tablespoon orange zest or 1/8 teaspoon orange oil (optional, but good)

1 teaspoon unflavored gelatin (the remainder of the packet used in the filling)

2 tablespoons (1 ounce) brandy, or Grand Marnier liqueur, or water

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