Best 2 Sour Cream Cranberry Pie Recipes

Indulge in a delightful culinary journey with our tantalizing Sour Cream Cranberry Pie, a harmonious blend of tangy cranberries, creamy sour cream, and a flaky, buttery crust. This classic dessert is not only a feast for the taste buds but also a visual masterpiece, adorned with a vibrant cranberry topping that adds a pop of color to any occasion. Our carefully curated collection of recipes offers a variety of options to suit every baker's skill level and preference, ensuring that everyone can savor the irresistible flavors of this timeless treat. From a traditional Sour Cream Cranberry Pie, featuring a homemade crust and a luscious cranberry filling, to a simplified version using a pre-made crust, we've got you covered. And for those with a gluten-free lifestyle, our dedicated recipe caters to your dietary needs without compromising on taste and texture. Additionally, explore our creative variations, including a Sour Cream Cranberry Pie with a pecan streusel topping that adds a delightful crunch, and a Sour Cream Cranberry Cream Cheese Pie that combines the tanginess of cranberries with the richness of cream cheese. Embark on a culinary adventure and discover the perfect Sour Cream Cranberry Pie recipe to satisfy your cravings.

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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.

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.

Tips:

Use fresh cranberries. Fresh cranberries are tarter and more flavorful than frozen cranberries.
Don't overcook the cranberries. Overcooked cranberries will be mushy and lose their tartness.
Use a good quality sour cream. A good quality sour cream will be thick and creamy, and will help to give the pie a rich and decadent flavor.
Use a deep-dish pie plate. A deep-dish pie plate will help to prevent the pie from overflowing.
Let the pie cool completely before serving. This will help to set the pie and make it easier to slice.

Conclusion:

Sour cream cranberry pie is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of tart cranberries and creamy sour cream is irresistible, and the flaky crust adds the perfect finishing touch. With a few simple tips, you can make a sour cream cranberry pie that will be the star of any gathering.

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