Cranberry Sour Cream Pie
ING Refrigerated Pie Crust, pre-baked and cooled 2-8 oz pkg cream cheese, 8 oz sour cream
1 1/2 c sugar, 3 tbl orange or almond liqueur, or use OJ, 2 c fresh cranberries or use 15 oz can
whole berry cranberry sauce 1/2 tsp pumpkin pie spice.
METHOD
Drape pie dough round into 9" pie pan. Gently pinch the edges decoratively. Blind bake til golden.
FILLING beat cr/cheese smooth/creamy. Add sour cream, 3/4 cup sugar. Beat well. Spoon into pie crust. Chill.
TOPPING on med-high, stir 1/2-cup sugar, orange liqueur (or oj), fresh cranberries and pumpkin pie spice.
BTB; stir constantly; boil 1-2 min. Cool completely offheat. Then spread atop pie.
Cover/chill 1-2 hours (topping is set, filling is firm). Garnish w/ greenery, a few raspberries.