Cardamom Cranberry Buttermilk Pie

• 1 pie crust, parbaked @ 350 degrees for 7 minutes
• 1 1/2 tablespoons flour
• 1/4 teaspoon salt
• 2 tablespoons butter, melted
• 1 teaspoons cardamom, ground
• 2 eggs
• 1/2 cup sour cream
• 1/2 cup sugar
• 1 cup buttermilk
• 1/2 tablespoon lemon juice
• 1/2 cup dried cranberries, plumped in 1/2 cup warm orange juice

1. Preheat oven to 400 degrees.
2. Heat orange juice and add cranberries to plump. Set aside.
3. In a large bowl, whisk together flour, salt, melted butter, cardamom, eggs and sour cream. Beat in sugar, buttermilk and lemon juice. Drain cranberries and fold into mixture.
4. Pour filling into cooled pie shell, place on a sheet pan and put into preheated oven. Reduce heat to 325 degrees. Bake until filling is set on edges but slightly wobbly in center, about one hour. Let pie cool completely on rack and then refrigerate. Remove pie from refrigerator one hour prior to serving. Serve with whipped cream.

pie crust, flour, salt, butter, cardamom, eggs, sour cream, sugar, buttermilk, lemon juice, cranberries

Taken from www.epicurious.com/recipes/member/views/cardamom-cranberry-buttermilk-pie-51461321 (may not work)