Step 1: Pre-Bake the Pie Crust

1. Preheat the oven to 400°F.
2. Place the pie crust into a 9-inch pie plate and crimp the edges.
3. Line the crust with parchment paper and fill with pie weights or dried beans.
4. Bake for 10 minutes, then remove the weights and parchment.
5. Bake for another 5 minutes until lightly golden. Cool on a wire rack for 15 minutes.

Step 2: Prepare the Custard Filling

1. In a large mixing bowl, whisk together the eggs and sugar until smooth.
2. Add the heavy cream, whole milk, vanilla extract, almond extract, salt, and nutmeg. Whisk until fully combined.

Step 3: Assemble the Pie

1. Pour the custard filling into the pre-baked pie crust.
2. Sprinkle the top with ground nutmeg for extra flavor.

Step 4: Bake the Custard Pie

1. Tent the pie loosely with foil to prevent the crust from over-browning.
2. Bake at 350°F for 35 minutes, then remove the foil.
3. Bake for an additional 5 minutes or until a knife inserted into the center comes out clean. The pie should be slightly jiggly but set.

Step 5: Cool the Pie

1. Allow the pie to cool completely on a wire rack for about 1 hour.

Step 6: Make the Cranberry Sauce

1. In a medium saucepan, combine cranberries, sugar, orange juice, water, and cinnamon.
2. Bring to a simmer over medium heat, cooking for 5–7 minutes while mashing the cranberries as they soften.
3. Continue cooking until the sauce thickens slightly.
4. Stir in vanilla extract and orange zest. Remove from heat and let cool.

Step 7: Add the Cranberry Topping

1. Once the pie is cool, spread the cranberry sauce evenly over the custard.
2. Sprinkle sanding sugar on top for sparkle, if desired.

Step 8: Garnish and Refrigerate

1. Decorate with fresh cranberries, mint leaves, and additional orange zest for a festive touch.
2. Refrigerate the pie for at least 4 hours before serving to allow the flavors to meld.