madbaker | A fall dessert

This week's Resolution Recipe: Sour Cream Cranberry Pie.

2 large eggses
3/4 cup honey (I used about 1/3 cup)
1 cup sour cream (or creme fraiche)
2 Tbsp cranberry juice
1/4 tsp salt
2 Tbsp flour
1 cup raw whole cranberries
one 9" pie shell, unbaked (that's 3/4 cup flour and 1/2 stick butter, with 2-3 T cold water) - I never buy pie crusts
1 cup chopped walnuts

Heat oven to 425. Beat eggses with a mixer until thick. In another bowl combine honey, sour cream (or creme fraiche), and cranberry juice. Stir in eggses carefully by hand. (Not with your hand, obviously.) Mix salt and flour with cranberries and fold gently into egg mixture. Pour into pie shell and sprinkle the walnuts over the top.

Bake for 10 minutes at 425, then turn oven down to 375 and bake for another 25 minutes, until custard is set and tart is lightly browned on top. Let cool before slicing.

What worked: This was beautiful with the contrast between the browned walnuts and the cranberries. I should have taken a picture. It tasted reasonably good and was a nice pre-Thanksgiving type dessert. I used sour cream, because we had some left over from enchiladas, but I'd substitute in creme fraiche for a bit more bite. I was glad I cut down the honey because it would have been way, way too sweet if I'd used 3/4 cup. Although a gourmet orange or lavender honey might add a nice flavor note...

What didn't: The custard was sort of bland. There was a good sour tinge from the cranberries but nothing more. I think beating in 1 Tbsp vanilla with the sour cream would help immensely; perhaps also 1/4 tsp nutmeg.

Will I make it again? I might, because it's a neat change from the usual sorts of desserts (when I make them, which isn't all that often). But I won't be in a hurry to do so.