Cranberry Meringue Pie Recipe

Ingredients

• 1 package (12 ounces) fresh or frozen cranberries, thawed
• 1 cup orange juice
• 3/4 cup water
• 3/4 cup sugar
• Sugar substitute equivalent to 3/4 cup sugar
• 1/3 cup quick-cooking tapioca
• 2 teaspoons grated orange peel
• 1/4 teaspoon salt
• MERINGUE:
• 4 egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar
• 1 pastry shell (9 inches), baked

Directions

• Place cranberries in a food processor; cover and pulse until coarsely chopped.
• In a large saucepan, combine the cranberries and next seven ingredients. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer for 10 minutes, stirring constantly. Keep warm.
• In a large bowl, beat egg whites until foamy. Add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, beating until stiff peaks form. Spoon warm filling into pastry shell.
• Spread meringue evenly over filling, sealing to crust. Bake at 350° for 18-22 minutes or until golden brown. Cool for 1 hour. Chill, covered, for at least 4 hours. Yield: 8 servings.
  
  Editor's Note: This recipe uses both sugar and sugar substitute. It was tested with Splenda No Calorie Sweetener.

Cranberry Meringue Pie published in Light & Tasty October/November 2002, p23