Sour Cream Cranberry Pie

Reminiscent of the famous Amish pie with sour cream and raisins, this pie using dried cranberries has a tarter, more sophisticated flavor.

• Ready In: 2 hrs 15 mins
• Serves: 8

Ingredients

• 1  prepared  pie shell
• 1  cup sugar
• 4  teaspoons cornstarch
• 1⁄4 teaspoon salt
• 1 3⁄4 cups nonfat sour cream
• 3  egg yolks
• 1  teaspoon  grated  orange rind
• 1  tablespoon  orange juice
• 1 1⁄2 cups  sweetened dried cranberries
• 3  egg whites
• 1⁄2 teaspoon cream of tartar
• 1⁄4 cup sugar
• 1⁄2 teaspoon vanilla

Directions

1. Heat oven to 450 deg F.
2. Prepare and bake pie crust as directed on package for one-crust baked shell using 9 inch pie pan.
3. Cool 30 minutes or until completely cooled.
4. Reduce oven temperature to 400 deg F.
5. During last 10 minutes of cooling time, in medium saucepan, combine 1 cup sugar, cornstarch and salt; mix well/ Stir in all remaining filling ingredients (sour cream to cranberries).
6. Bring to a boil, stirring constantly.
7. Cook over medium heat for 1 to 2 minutes or until thickened, stirring constantly.
8. Remove from heat; cool 5 minutes.
9. Meanwhile, in large bowl; beat egg whites and cream of tartar until foamy.
10. Gradually beat in 1/4 cup sugar until stiff peaks form.
11. Beat in vanilla.
12. Pour hot filling into cooled baked shell.
13. Spoon meringue over filling sealing to edge of crust to prevent shrinking or weeping.
14. Bake at 400 deg F for 8 to 10 minutes or until light golden brown.
15. Cool on wire rack for at least 45 minutes or until slightly cooled.
16. Serve immediately, or refrigerate until serving time.
17. Store in refrigerator.