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Sour Cream Dutch Cranberry Pie

Sour Cream Dutch Cranberry Pie

Dessert Recipes
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 45 mins
Cook Time 50 mins
Total Time 1 hr 35 mins
Course Dessert
Cuisine Dutch
Servings 8

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.
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