Cranberry Sour Cream Pie
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Note: I make the pie crust the day before Thanksgiving and the filling the morning of Thanksgiving. You can garnish the pie with a few whole cranberries.
3 cups boiling water
1 cup cranberries, dried
6 tablespoons flour
1 cup sugar
1/8 teaspoon salt
2-1/4 cups whole milk
6 egg yolks
1/4 cup butter, cut into 1-inch cubes
1/2 cup sour cream
Baked 9-inch pie crust (set aside)
Pour boiling water over cranberries and let sit for 5 minutes; drain water and set aside.
In 4 quart saucepan, place flour, sugar, salt and milk over medium heat; cook, stirring constantly, until bubbly and thick.
Remove saucepan from heat; gradually stir in egg yolks and return to medium heat until mixture comes to a boil. Boil for 2-4 minutes.
Remove from heat; add butter, cranberries and sour cream, mixing well. Pour hot filling into baked pie crust.
Top pie with a traditional meringue, Cool Whip or whipped cream. Store in refrigerator.