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Sour Cream Cranberry Pie Recipe

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This recipe for Sour Cream Cranberry Pie, by , is from Kozeliski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cheryl Lehmann
Added: Monday, November 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
PIE FILLING:
1 cup dried cranberries
1 cup sugar
6 Tablespoons flour
1/8 tsp. salt
2 1/4 cups milk
1/2 cup sour cream
1/4 cup butter, cut into 1 inch cubes
6 egg yolks
(1) 9 inch Baked Pie Crust
Pie can be topped with Traditional Meringue or Whipped Topping.

Directions:
Directions:
PIE FILLING:
Pour boiling water over cranberries and let set 5 min. Drain water and set aside. In large saucepan; stir in flour, sugar salt, & milk. Stir until thick and bubbly. Remove pan from heat; gradually stir in 6 egg yolks and return to heat; boil for 2 min. Remove from heat; add butter, cranberries & sour cream. Pour hot filling into baked pie crust. Top with meringue; bake at 350 for 10 min or until light golden brown. Cool. Store in refrigerator.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Sometimes I do not use the Meringue. I top each slice just before serving with Redi Whip and a few dried cranberries and sprig of mint. The pie will last longer if meringue is not used. Pie is best serving it the day it is made.

 

 

 

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