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Cranberry Meringue Pie

Cranberry Meringue Pie
"This sweet-tart cranberry pie is simply mouthwatering and a nice change for the holidays from the typical apple and pumpkin pies."Tina Dierking, Showhegan, Maine.
8 ServingsPrep: 30 min. + chilling Bake: 20 min. + cooling

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
© Taste of Home 2013

2 of 2

Cranberry Meringue Pie (continued)

Directions (continued)

  • 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.
Nutrition Facts: One piece equals 329 calories, 7 g fat (3 g saturated fat), 5 mg cholesterol, 202 mg sodium, 64 g carbohydrate, 2 g fiber, 3 g protein.
© Taste of Home 2013