Sour Cream Cranberry Pie Recipe 🥧
Overview:
This delightful Sour Cream Cranberry Pie is a twist on the classic Amish pie, boasting a sophisticated tartness complemented by the sweetness of dried cranberries. With a creamy filling and a fluffy meringue topping, it’s a dessert that’s sure to impress your guests. Plus, it’s surprisingly easy to make, requiring just a few simple steps!
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 15 minutes
- Servings: 8
- Calories per Serving: 326.1
- Rating: ⭐⭐⭐⭐⭐ (1 Review)
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 cup | Sugar |
| 1 tbsp | Cornstarch |
| 1/4 tsp | Salt |
| 1 3/4 cups | Nonfat sour cream |
| 3/4 cup | Dried cranberries |
| 3 | Egg whites |
| 1 cup | Sugar (for meringue) |
| 1/2 tsp | Cream of tartar |
| 1/4 tsp | Vanilla extract |
Instructions:
-
Preheat Oven: Heat your oven to 450°F (230°C).
-
-
Prepare Pie Crust: Follow the instructions on the package to prepare and bake the pie crust for a one-crust baked shell using a 9-inch pie pan. Allow it to cool for about 30 minutes, or until completely cooled.
-
Prepare Filling: Reduce the oven temperature to 400°F (200°C). During the last 10 minutes of cooling time for the pie crust, in a medium saucepan, combine 1 cup of sugar, cornstarch, and salt. Mix well, then stir in all the remaining filling ingredients from sour cream to dried cranberries.
-
Cook Filling: Bring the mixture to a boil over medium heat, stirring constantly. Cook for 1 to 2 minutes, or until thickened, continuing to stir constantly. Remove the saucepan from the heat and let it cool for 5 minutes.
-
Prepare Meringue: In a large bowl, beat the egg whites and cream of tartar until foamy. Gradually add in 1/4 cup of sugar, beating until stiff peaks form. Mix in the vanilla extract.
-
Assemble Pie: Pour the hot filling into the cooled baked shell. Spoon the meringue over the filling, ensuring to seal it to the edge of the crust to prevent shrinking or weeping.
-
Bake: Bake the pie at 400°F (200°C) for 8 to 10 minutes, or until the meringue is light golden brown.
-
Cool and Serve: Allow the pie to cool on a wire rack for at least 45 minutes, or until slightly cooled. Serve immediately or refrigerate until serving time. Store any leftovers in the refrigerator.
Enjoy Your Delicious Sour Cream Cranberry Pie! 🎉
This pie is perfect for any occasion, from weeknight desserts to special gatherings. Its unique combination of flavors and textures will leave everyone asking for seconds!
