Last Updated on May 17, 2022
Sometimes, all you need is a pie. So why not make this delicious sour cream Dutch cranberry pie recipe? Not only is it a favorite in my home because of the sweet and savory flavors, but it is also relatively easy to make! Although some recipes do take longer because all of the ingredients are made from scratch, this is not the case with this recipe.
In only five quick steps, you will learn how to make a delicious Dutch cranberry pie. The thing about Dutch pies is that most people only think of the famous apple pie constantly eaten. However, there are so many delicious variations to choose from! In 5 quick steps, you will be able to make your own sour cream Dutch cranberry pie.
What Is A Dutch Cranberry Pie?
A sour cream Dutch cranberry pie is a unique style of pie that mainly incorporates two ingredients, sour cream and cranberries. This pie is not for everyone as cranberries do have a tartness that not everyone enjoys. Like a Dutch apple pie, you start with making the crust that goes on the bottom and on top of the pie.
In this sour cream Dutch cranberry pie recipe, I will not be adding a layer of crust on top of the cranberries. Instead, to let the naturally sweet and delicious flavors of the cranberries flow, I will top it with whipped cream. Keep in mind though that the topping completely depends on your preference!
The History Of Dutch Pies
It may surprise you to know that the history of pie is ancient! There is evidence that points to the first pie being made in Ancient Egypt, learned from the Romans and Greeks. The crust was made a similar fashion, with a type of thick flour and liquid to mold.
Interestingly enough, the first pies and the pie crust was not edible. Instead, pie crust was used as a holder for the filling. You did not originally eat the pie crust with the filling. That practice did not exist until the 16th century in Europe, specifically England.
What You Will Need To Make This Sour Cream Dutch Cranberry Pie
Ingredients
- 2 Cups of Dried Cranberries
I like working with dried cranberries because they are easier to blend and simmer into a puree. However, you can always use fresh cranberries as long as their are no pits or seeds.
- 1 Premade Pie Shell
- 5 tsp of cornstarch
- 1 Cup of Sour Cream
While I use a sour cream without flavor, you can always add your own twist. There are sour creams with fruit flavors like strawberries and cranberries that would taste delicious in this pie.
- 3 eggs separated
- 1/2 Cup of Brown Sugar
- 1/2 tbsp of Vanilla Extract
- 1/2 Cup of Milk
- 3 tbsp of Honey
Equipment
- Oven
- Whisk
- Blender
- Pie Dish
- Wire rack for cooling
- Stirring Spoon
Step By Step Instructions For This Sour Cream Dutch Cranberry Pie
Step 1: Prepare the Ingredients
It is always a good first step in this sour cream Dutch cranberry pie recipe is to prepare the ingredients. It is a lot easier during this step to pre-heat the oven, set up your baking station, and gather the ingredients measured out.
Step 2: Create the Filling
During the second step, in a large glass bowl, collect the ingredients listed above. For this sour cream Dutch cranberry pie recipe to work, you will need to mash and whisk the ingredients together, before adding them into a pot to simmer.
Step 3: Simmer the Filling
When you have all of the ingredients added to the pot, you can start to simmer the filling. The dried cranberries in this sour cream Dutch cranberry pie should blend well and start to almost melt into the pot. Keep on stirring with a wooden spoon until the filling is light, vividly colored, and smooth.
Step 4: Add the Filling into the Crust
Possibly the easiest step in this sour cream Dutch cranberry pie recipe is to add the created filling at the top into the crust. During this step, if you haven’t already, it is important to add the filling into the crust to bake.
Step 5: Bake the Pie, Cool, Serve, and Store
The last and final step in this sour cream Dutch cranberry recipe is to bake the pie. The temperature of the oven needs to be preheated to 400 degrees Fahrenheit. Bake the pie for a minimum of 10-15 minutes. Make sure to check on the pies thickness.
When it is done and a knife slices through the pie, you will then need to cool it before serving. I like to use a cooling rack, but this is not always necessary.
Tips And Tricks For Making This Sour Cream Dutch Cranberry Pie Recipe
I have a few tips and tricks that can help you make this sour cream Dutch cranberry pie recipe as quickly as possible. First, you can make the filling in advance. If you are nervous about keeping the freshness of this delicious sour cream Dutch cranberry pie, you should have no worries.
Make sure to add the filling in a tightly sealable container. Always place it in the fridge as the eggs do cause it to be perishable. If you want a thick and crunchy crust, I also recommend baking it at 375 degrees Fahrenheit for thirty minutes before adding the filling and baking again.
Servings and Preparation Time
|
Cook Time |
Preparation Time |
Serving Size |
|
45 Minutes |
50 Minutes |
8 People |
We all have to start learning somewhere when it comes to this delicious Dutch cranberry pie recipe. If you do not make it the right way, there is potential for a soggy crust and a runny filling. That is why it is best to follow the recipe with measurements.
While you can make your own pie crust, this takes time and expertise. Store bought pie crust is just as delicious and rewarding. What do you think about this simple and yet creative sour cream Dutch cranberry pie recipe? If you have any thoughts about Dutch pies, let us know! Know anyone else interested in baking a pie? Share this recipe!
FAQs
How do you keep Dutch cranberry pie from getting soggy?
The best way to keep a Dutch cranberry pie from getting soggy is baking the crust first. This way, it is resistant against watery fillings.
How do you keep pies from getting runny?
Keeping pies from getting runny is not easy. First, you should only fill a pie until its full mark. Anymore, and as it rises, the pie filling can tip over and run.
Why do pies get watery?
Some pies get watery when you add too much of a liquid ingredient. In this case, too many cranberries or eggs and not enough sugar or cornstarch to thicken the consistency.
Why is my pie not setting?
Your pie may not be setting because it has not had enough time to cool yet. Another reason is that it is not ready or done cooking. If you add to much filling, it can lengthen the baking time.
Sour Cream Dutch Cranberry Pie
Equipment
- Oven
- Whisk
- Blender
- Pie Dish
- Wire rack for cooling
- Stirring Spoon
Ingredients
- 2 Cups of Dried Cranberries I like working with dried cranberries because they are easier to blend and simmer into a puree. However you can always use fresh cranberries as long as their are no pits or seeds.
- 1 Premade Pie Shell
- 5 tsp of cornstarch
- 1 Cup of Sour Cream While I use a sour cream without flavor you can always add your own twist. There are sour creams with fruit flavors like strawberries and cranberries that would taste delicious in this pie.
- 3 eggs separated
- 1/2 Cup of Brown Sugar
- 1/2 tbsp of Vanilla Extract
- 1/2 Cup of Milk
- 3 tbsp of Honey
Instructions
- It is always a good first step in this sour cream Dutch cranberry pie recipe is to prepare the ingredients. It is a lot easier during this step to pre-heat the oven, set up your baking station, and gather the ingredients measured out.
- During the second step, in a large glass bowl, collect the ingredients listed above. For this sour cream Dutch cranberry pie recipe to work, you will need to mash and whisk the ingredients together, before adding them into a pot to simmer.
- When you have all of the ingredients added to the pot, you can start to simmer the filling. The dried cranberries in this sour cream Dutch cranberry pie should blend well and start to almost melt into the pot. Keep on stirring with a wooden spoon until the filling is light, vividly colored, and smooth.
- Possibly the easiest step in this sour cream Dutch cranberry pie recipe is to add the created filling at the top into the crust. During this step, if you haven't already, it is important to add the filling into the crust to bake.
- The last and final step in this sour cream Dutch cranberry recipe is to bake the pie. The temperature of the oven needs to be preheated to 400 degrees Fahrenheit. Bake the pie for a minimum of 10-15 minutes. Make sure to check on the pies thickness.
- When it is done and a knife slices through the pie, you will then need to cool it before serving. I like to use a cooling rack, but this is not always necessary.
Notes
- I have a few tips and tricks that can help you make this sour cream Dutch cranberry pie recipe as quickly as possible. First, you can make the filling in advance. If you are nervous about keeping the freshness of this delicious sour cream Dutch cranberry pie, you should have no worries.
- Make sure to add the filling in a tightly sealable container. Always place it in the fridge as the eggs do cause it to be perishable. If you want a thick and crunchy crust, I also recommend baking it at 375 degrees Fahrenheit for thirty minutes before adding the filling and baking again.
Itís difficult to find experienced people for this topic, however, you sound like you know what youíre talking about! Thanks
Nice post. I learn something totally new and challenging on sites I stumbleupon everyday. It will always be helpful to read articles from other writers and use something from other sites.