Preparation:
In a large saucepan combine the cranberries, water, and 1 cup of sugar.
Cook
over medium heat for 10 minutes or until thick, stirring frequently.
Beat the egg, 1/4 c. of sugar, and the flour. Add the mixture to the
cranberries. Stir in the sour cream and cook for about 4 minutes. Pour the
filling into the pie crust. Refrigerate overnight.
Top with whipped cream before serving. Makes 8 servings. |
