Cranberry Sugar Pie

My Cranberry Sugar Pie is a cross between a sugar pie and a sour cream raisin pie, but made with sweetened dried cranberries.

Prep Time 10

Baking Time 35

Total Time 45

Course Dessert

Cuisine American

Servings Servings

Author Jan Nunes

Ingredients

1 Single Pie Crust
1 Cup Sweetened Dried Cranberries
2 Teaspoons All Purpose Flour
2 Large Eggs
1 Cup White Granulated Sugar
⅙ Teaspoon Salt
1 Cup Sour Cream
2 Teaspoons Clear Vanilla Extract

Instructions

Preheat & Ease Crust. Preheat oven to 425°F/218°C.
Ease the pie crust into a 9” tart pan with a removable bottom. Press the crust into the sides of the pan and trim the excess crust from the top of the pan. Place the tart pan on a baking sheet and set it aside for later.
1 Single Pie Crust
Dredge Cranberries. In a small bowl toss the sweetened dried cranberries with the flour until the cranberries are coated (dredged) with the flour. Set them aside for later.
1 Cup Sweetened Dried Cranberries, 2 Teaspoons All Purpose Flour
Beat Eggs, Sugar, and Salt. In a medium sized bowl beat the eggs with a fork. Add the sugar and salt and continue to beat the eggs and the sugar until they are well combined. Let the egg and sugar mixture stand for ⏲️5 minutes before continuing. This allows the sugar to dissolve into the eggs.
2 Large Eggs, 1 Cup White Granulated Sugar, ⅙ Teaspoon Salt
Add Sour Cream & Vanilla. Add the sour cream and vanilla extract to the sugar and egg mixture and mix until no streaks of the white sour cream can be seen.
1 Cup Sour Cream, 2 Teaspoons Clear Vanilla Extract
Fold in Dredged Cranberries. Gently fold in the flour-dredged dried cranberries.
Fill Pie Shell. Pour the pie filling into the prepared tart pan.
Bake. Bake the pie at 425°F/218°C for ⏲️10 minutes. Then reduce the oven temperature to 325°F/163°C and continue to bake the pie for another ⏲️ 25 to 35 minutes. As the pie bakes the filling will puff up. The pie is done when the edges of the filling turns golden brown and the filling is set.
Cool, Plate & Serve. Remove the pie from the oven and let it cool on a wire rack. During cooling, the pie filling will lose its “puff”. This is normal.
Release the pie from tart pan and plate. If desired, decorate the pie with pie crust cutouts and fresh cranberries. Serve & Enjoy!

Notes

My Top Tips

♡ Use a 9-inch Pie Pan. This recipe is scaled to use a 9-inch pie pan or a 9-inch tart pan with a removable bottom. If you use a larger pan or deep-dish pan, the filling will not completely fill the pan.

♡ Use a Dry Ingredient Measuring Cup. Measure the sour cream by using a dry ingredient measuring cup. It is easier and more accurate than a liquid measuring cup.

Make-Ahead and Storage

Make-Ahead: This pie is best if made the day you will serve it. If you don't plan to eat it within a couple of hours, refrigerate it.

Storage: Allow the pie to come to room temperature before serving. Store any leftover pie in an airtight container in the fridge for up to two days. Do not freeze.

Nutrition

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