My great aunt Hazel is the sweetest person you will ever meet. She's one of my most favorite people and she makes a pretty darn good pie, particularly sour cream raisin pie. No one makes it like she does! She's been making it for....well, forever! As my sister and I talked about what pies to make for the upcoming holidays, Aunt Hazel's sour cream raisin was mentioned, and then Andrea had a brilliant idea...fresh cranberries instead of raisins! (If you hadn't noticed we are slighty crazy about cranberries lately. I mean, really what can't they be used in? They are so delicious, sweeten them up a bit...or don't, good either way) And if I am being completely honest with you, and anyone else reading this, I've never been keen on raisins...in anything! Well anyway, here's the recipe. knock yourselves out, and don't tell Aunt Hazel I don't like raisins!
What you will need:
For the pie:
1 pint sour cream
1 1/2 cup sugar
1 teaspoon vanilla
1 Tablespoon flour
1 Tablespoon cornstarch
For the Sugared Cranberries:
1 1/2 cups cranberries
1 cup water
1 1/2 cups sugar
What you will do:
For this pie you will need one 9" baked pie shell.
Recipe and instructions for a baked pie shell can be found here.
In a medium sauce pan combine 1 cup sugar, eggs, vanilla, flour, cornstarch. Stir constantly over medium/low heat until combined and sugar is melted.
Next, mix in the sour cream. Keep stirring constantly over medium/low heat until it starts to bubble.
Let bubble 2 minutes.
Remove from heat and let cool for 10-15 minutes while you prepare the cranberries..
To make the sugared cranberries:
While the filling cools combine 1 cup sugar and 1 cup water in a small sauce pan on medium heat until sugar is dissolved. Once the sugar is dissolved remove the sauce pan from heat and add the cranberries. Stir gently to coat cranberries then remove immediately (you don't want the cranberries to start popping in the hot simple syrup!) with a slotted spoon and transfer to a wire rack to let dry.
Next you will pour half of the sour cream filling into a bowl and fold in 1 cup of the cranberries from the cooling rack
.Next, pour this portion of cranberry filling into the pie shell first and top with the rest of the plain-no cranberry filling.
Let chill for at least 3 hours in the fridge.
Once the remaining 1/2 cup of cranberries have dried, roll them in the remaining1/2 cup of sugar, and set aside.
Top pie with fresh whip cream and sugared cranberries just before serving!