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Scale
- 2 cups boiling water to cover
- 1 cup dried cranberries
- 1 cup white sugar
- ½ cup all-purpose flour
- ⅛ teaspoon salt
- 2¼ cups milk
- 2 eggs, lightly beaten
- ½ cup sour cream
- ¼ cup butter, diced
- 1 (9 inch) pie crust, baked
- 1 cup heavy whipping cream
- 3 Tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- Pour boiling water over the cranberries to cover. Let stand for 5 minutes and drain.
- In a medium heavy-bottomed saucepan, combine the sugar, flour and salt. Gradually stir in the milk and eggs. Cook over medium heat, stirring constantly, until the mixture thickens and boils.
- Boil and stir for 2 minutes. Remove from heat.
- Stir in the sour cream, butter, and cranberries; pour mixture into the baked pastry shell. Cover with plastic wrap. Refrigerate for several hours or overnight.
- Whip the cream until soft peaks form, fold in the confectioners’ sugar and vanilla. Swirl over the top of the cooled and set pie.