Filling -
1/2 cup dairy sour cream
8 ounce package cream cheese, softened
1/3 cup sugar
2 eggs

Topping
1/2 cup sugar (1/2 to 3/4 cup)
3 tablespoons cornstarch
1 cup cranberry juice cocktail
1 tablespoon margarine or butter
4 cups blackberries, boysenberries, loganberries,
or raspberries

Prepare one pie crust according to package directions for filled one-crust pie. Heat oven to 375 degrees F. In small bowl, combine sour cream and cream cheese; mix at medium speed until smooth and fluffy. Add 1/3 cup sugar and eggs; mix until well blended. Pour cheese mixture into pie crust-line pan. Bake at 375 degrees F for 25 to 35 minutes or until knife inserted in center comes out clean. Cool at least 30 minutes before adding topping.

Meanwhile, in medium saucepan combine 1/2 cup sugar and cornstarch. Stir in cranberry
juice cocktail; blend until smooth. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil slowly one minute; remove from heat. Stir in margarine until melted. Carefully stir in berries; spoon onto cooled pie. Refrigerate 2 to 3 hours or until topping is set. 8 servings.

Contributor's note: One 16-oz package frozen berries can be substituted for the fresh
berries. Partially thaw before using; drain. Adjust sugar amount in topping depending on
sweetness of berries and sweetness desired.