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Cranberry Meringue Pie

Folks who favor the tartness of cranberries will fall for this pretty pie. The crimson berries look so beautiful under the airy meringue topping.

8 ServingsPrep: 35 min. Bake: 20 min. + chilling

Ingredients

Pastry for single-crust pie (9 inches)
4 cups fresh or frozen cranberries, thawed
2 cups sugar
3/4 cup water
4 egg yolks
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 tablespoons butter
1/2 teaspoon almond extract
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
6 tablespoons sugar

Directions

Unroll pastry into a 9-in. deep-dish pie plate; flute edges. Line
unpricked pastry with a double thickness of heavy-duty foil. Bake at
450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on
a wire rack.
Meanwhile, in a large saucepan, combine the cranberries, sugar and
water. Cook, stirring occasionally, over medium heat until berries
pop, about 15 minutes. In a small bowl, combine the egg yolks, flour
and salt. Remove cranberry mixture from the heat; stir a small
amount into egg mixture. Return all to the pan, stirring constantly.

2 of 2

Cranberry Meringue Pie (continued)

Directions (continued)

Stir in butter and extract. Pour into crust.
For meringue, in a large bowl, beat the egg whites, cream of tartar
and vanilla on medium speed until soft peaks form. Gradually beat in
sugar, 1 tablespoon at a time, on high until stiff peaks form.
Spread over hot filling, sealing edges to crust.
Bake at 350° for 18-22 minutes or until golden brown. Cool on a
wire rack for 1 hour; refrigerate for 1-2 hours before serving.
Yield: 8 servings.

Nutrition Facts: 1 piece equals 439 calories, 12 g fat (6 g saturated fat), 115 mg cholesterol, 220 mg sodium, 80 g carbohydrate, 2 g fiber, 4 g protein.