Cranberry Sugar Pie is sweet like crème brûlée and filled with tart cranberries. As it bakes the whole house smells like vanilla and sugar heaven!
(Tap or Hover to Scale Servings)
1Single Pie Crust
1CupWhite Granulated Sugar
2TeaspoonsClear Vanilla Extract
1CupSweetened Dried Cranberries
2TeaspoonsAll Purpose Flour
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.
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.
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.
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.
Gently fold in the flour-dredged dried cranberries.
Pour the pie filling into the prepared tart pan.
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.
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.
My Top Tips♥USE A 9 INCH PIE PAN - This recipe is scaled to use a 9"-inch pie pan or a 9" 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 CLEAR VANILLA EXTRACT - I like to use a clear (imitation) vanilla to keep the pie light in color. This makes the red cranberries really stand out in the filling. But, if you don't have clear vanilla, please do use the vanilla extract you have on hand.♥USE A DRY INGREDIENT MEASURING CUP - I found that using a dry ingredient measuring cup was easier to use than a liquid measuring cup to accurately measure the sour cream.