Open Face Cranberry Pie     

This one is easy on the old bird!  


Another way to enjoy traditional foods associated with the Thanksgiving holiday — with a twist — serve your cranberry sauce for dessert!

Open Face Cranberry Pie

3/4 cup sugar

1 envelope unflavored gelatin

1/2 teaspoon salt

1 cup cranberry juice

1 (16-oz.) can whole cranberry sauce

1 cup sour cream, divided in half 
2 tablespoons  confectioners’ sugar

Baked 9-inch graham cracker crust

Combine sugar, gelatin and salt in 2-quart saucepan. Stir in cranberry juice and cranberry sauce. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and pour into a metal bowl.

Chill in refrigerator until mixture mounds slightly when dropped from a spoon.

Fold 1/2 cup of the sour cream into gelatin mixture. Pour mixture into graham cracker crust. Chill in refrigerator several hours, or until set.

To serve, fold confectioners’ sugar into remaining 1/2 cup sour cream. Spread sour cream mixture over top of pie.

Serves 6 to 8.

Adapted from “Farm Journal’s Best-Ever Pies.”

For another Cranberry Pie, easy but quite different from above, double click here on Cranberry-Cherry Pie.


You can find this and related recipe(s) by tapping here on the Home Cookin’ index.


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