Cranberry Sour Cream Pie
|Unflavored gelatin||1 Tablespoon|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Sour cream||2 Cup (32 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
|Cranberries||2 Cup (32 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Grated nutmeg||1⁄4 Teaspoon|
|Grated orange rind||1 1⁄2 Teaspoon|
|Cornstarch||4 Teaspoon (Dissolved In 3 Tablespoons Orange Juice)|
Make the shell: Prepare the shell as for Lemon Meringue Pie, 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 to 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, 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.