Cranberry Sour Cream Pie

Subject: Cranberry Sour Cream Pie Mon Nov 10, 2008 7:59 pm

9 inch unbaked pie shell

For Filling

1 tablespoon unflavored gelatin

1/3 cup lemon juice

2 eggs

2/3 cup sugar

1 teaspoon vanilla

2 cups sour cream

1/2 cup heavy cream, whipped to soft peaks.

For the Topping

2 cups cranberries

1 1/2 cups sugar

1/2 cup water

1/2 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

1 1/2 teaspoons grated orange rind

4 teaspoons cornstarch dissolved in 3 tablespoons orange juice

Prepare the pie shell bake and cool.

In a small pan soften the gelatin in the lemon juice. In the top of a double boiler beat the eggs with the sugar over simmering water for 8 to 10 minutes. Or until light and voluminous. Remove top of double boiler. Heat the gelatin mixture until melted, add the eggs, and beat the mixture until cooled. Beat in the vanilla and fold in the sour cream and whipped cream. Spoon filling into shell and chill until firm.

Make the topping

In a stainless steel or enameled saucepan combine the cranberries, sugar, and water, cinnamon, nutmeg and orange rind. Bring to a boil and simmer the mixture for 3 to 5 minutes, stirring, or until the berries are just tender. Bring the liquid to a rolling boil, stir in the cornstarch mixture and cook, stirring, until thickened. Let cool to room temperature, spoon over the filling and chill, covered loosely, until ready to serve.