• Pre-heat oven to 325º.
• Generously butter an 8 or 9-inch pie plate.
• Melt the butter. Set aside to cool slightly.
• Layer cranberries, brown sugar and walnuts in bottom of pie plate.
• Beat egg. Gradually add sugar, beating until well blended.
• Add flour, beating until well blended.
• Gradually add melted butter and vanilla. Beat until smooth.
• Pour over cranberry, sugar, and nut mixture.
• Bake at 325º for 45 minutes. Serve warm with vanilla cream.

Vanilla Cream

• In a pint sized glass jar, combine the heavy cream, sour cream, 1 tablespoon granulated sugar and 1 teaspoon vanilla. Mix to combine well.
• Cover the glass jar and set on the counter, at room temperature, until the mixture thickens - at least 4 hours.
• When the mixture thickens, store, covered, in the refrigerator, until needed.
• The vanilla cream will store, covered, in the refrigerator, for up to 10 days.
• Makes 1 1/2 cups.