Sour Cream Cranberry Pie
Delightfully tangy and irresistibly sweet, Sour Cream Cranberry Pie is the perfect dessert to brighten up your holiday table or add a burst of flavor to any gathering. This unique pie features a flaky, buttery crust filled with vibrant fresh cranberries, balanced by the creamy richness of sour cream for a harmonious blend of tart and smooth. Topped with a fragrant cinnamon-sugar crumble, this pie bakes to golden perfection, delivering a texture combination of crispy, creamy, and luscious in every bite. Ready in just over an hour, this eye-catching dessert is easy to make and sure to impress. Serve it slightly chilled or at room temperature, and watch it disappear! Target keywords: sour cream cranberry pie, cranberry dessert recipe, holiday pie recipe, easy cranberry pie.
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Recipe Information
Ingredients
- 1 piece Unbaked 9-inch pie crust
- 2 cups Fresh cranberries
- 1 cup Granulated sugar
- 2 tablespoons All-purpose flour
- 1 cup Sour cream
- 1 piece Large egg
- 1 teaspoon Vanilla extract
- 0.25 cup Brown sugar
- 2 tablespoons Cold unsalted butter
- 0.25 teaspoon Ground cinnamon
- 2 tablespoons All-purpose flour (for topping)
Instructions
Preheat your oven to 350°F (175°C).
Roll out the unbaked pie crust if necessary and fit it into a 9-inch pie pan. Trim any excess dough and crimp the edges as desired.
In a medium mixing bowl, combine the fresh cranberries, granulated sugar, and 2 tablespoons of flour. Mix well and set aside.
In another bowl, whisk together the sour cream, egg, and vanilla extract until smooth. Pour this mixture over the cranberry mixture and gently mix together.
Pour the cranberry and sour cream mixture evenly into the prepared pie crust.
In a small bowl, combine the brown sugar, 2 tablespoons of flour, ground cinnamon, and cold unsalted butter. Use a pastry cutter or your fingers to work the butter into the dry ingredients until you get a crumbly texture.
Sprinkle the crumb topping evenly over the cranberry mixture in the pie.
Place the pie in the preheated oven and bake for 50-55 minutes, or until the filling is set and the topping is golden brown.
Remove the pie from the oven and let it cool completely on a wire rack. This will allow the filling to firm up further.
Slice and serve at room temperature or slightly chilled. Store any leftovers covered in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.5 g | 142% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 648 mg | 28% | |
| Total Carbohydrate | 369.0 g | 134% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 270.7 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 423 mg | 33% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 537 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
