Best 2 Sour Cream Cranberry Pie Recipes

Are you in search of a delectable treat that combines tangy cranberries and the creamy richness of sour cream? Look no further than our carefully curated collection of sour cream cranberry pie recipes. From classic family recipes to innovative culinary creations, this article will guide you through the process of crafting the perfect cranberry pie with a luscious sour cream filling. So, gather your ingredients, preheat your oven, and get ready to embark on a baking journey that will tantalize your taste buds and leave you craving more.

Here are our top 2 tried and tested recipes!

SOUR CREAM CRANBERRY PIE

Sour Cream Cranberry Pie image

Reminiscent of the famous Amish pie with sour cream and raisins, this pie using dried cranberries has a tarter, more sophisticated flavor.

Provided by Sivadmil

Categories Pie

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 prepared pie shell
1 cup sugar
4 teaspoons cornstarch
1/4 teaspoon salt
1 3/4 cups nonfat sour cream
3 egg yolks
1 teaspoon grated orange rind
1 tablespoon orange juice
1 1/2 cups sweetened dried cranberries
3 egg whites
1/2 teaspoon cream of tartar
1/4 cup sugar
1/2 teaspoon vanilla

Steps:

Heat oven to 450 deg F.
Prepare and bake pie crust as directed on package for one-crust baked shell using 9 inch pie pan.
Cool 30 minutes or until completely cooled.
Reduce oven temperature to 400 deg F.
During last 10 minutes of cooling time, in medium saucepan, combine 1 cup sugar, cornstarch and salt; mix well/ Stir in all remaining filling ingredients (sour cream to cranberries).
Bring to a boil, stirring constantly.
Cook over medium heat for 1 to 2 minutes or until thickened, stirring constantly.
Remove from heat; cool 5 minutes.
Meanwhile, in large bowl; beat egg whites and cream of tartar until foamy.
Gradually beat in 1/4 cup sugar until stiff peaks form.
Beat in vanilla.
Pour hot filling into cooled baked shell.
Spoon meringue over filling sealing to edge of crust to prevent shrinking or weeping.
Bake at 400 deg F for 8 to 10 minutes or until light golden brown.
Cool on wire rack for at least 45 minutes or until slightly cooled.
Serve immediately, or refrigerate until serving time.
Store in refrigerator.

APPLE CRANBERRY CURRANT SOUR CREAM CRUMBLE PIE

Apple Cranberry Currant Sour Cream Crumble Pie image

I just love the different things you can do with Apples, Cranberries, and Currants....Nothing like Apples and Berries for the Holidays...Nothing like a nice piping hot cup of Christmas Wine and a piece of pie setting along side a blazing fire...I found this on line in group recipes....Though I have made my changes to what my...

Provided by JoSele Swopes

Categories Fruit Desserts

Time 1h30m

Number Of Ingredients 14

Ingredients

1/4 c cream sherry
1/4 c dried or fresh black currants
1 1/2 c cranberries, fresh
1 c sugar
6 Tbsp flour + 1 cup
1 Tbsp orange zest, grated
3/4 tsp allspice, ground
1/8 tsp nutmeg, ground
1/4 tsp salt
6 c granny smith apples (sliced thin)
1/4 c sour cream
1 pastry for a single-crust pie (10 inch)
2/3 c brown sugar, firmly packed
1 stick unsalted butter, cracked

Steps:

1. Combine the sherry and the currants in a small bowl. Let sit for at least an hour, until currants are nice and plump.
2. Preheat oven to 375°. In a large bowl mix 1 cup white sugar with 6 Tbsp flour, orange zest, allspice, nutmeg, and salt. Move currants from sherry with slotted spoon (set sherry aside) to the sugar mixture. Add cranberries and apples, sour cream, and mix well. Pour filling into unbaked pie pastry and drizzle with the reserved sherry.
3. In another bowl mix 1 cup flour with 2/3 cup of brown sugar. Add the butter and cut in with a pastry blender or fork until the mixture forms small clumps. Sprinkle topping over the filling. Set pie in a foil-lined 10x15 inch cookie sheet (to catch all of the excess juices).
4. Bake on bottom rack until juices bubble, 55 to 65 minutes. If pie browns too quickly, cover loosely with foil.
5. Let the pie cool for 2 to 3 hours. Makes 10-12 servings.

Tips:

Use fresh cranberries: Fresh cranberries have a tart flavor that pairs perfectly with the sweet creaminess of the sour cream filling. If you can't find fresh cranberries, you can use frozen cranberries, but be sure to thaw them before using.
Don't overcook the cranberries: Cranberries are a delicate fruit, so it's important not to overcook them. Otherwise, they will become mushy and lose their flavor.
Let the pie cool completely before serving: This will allow the filling to set and the flavors to meld together.
Serve the pie with whipped cream or ice cream: This will add a delicious finishing touch to the pie.

Conclusion:

Sour cream cranberry pie is a classic holiday dessert that is both delicious and beautiful. With its creamy filling, tart cranberries, and flaky crust, this pie is sure to be a hit with everyone at your table. So next time you're looking for a festive and delicious dessert, give sour cream cranberry pie a try.

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