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Horn of Plenty Pie Recipe

Photo by: Taste of Home

I've been making this pie for 24 years, especially during the holidays. Since we live on Cape Cod, we have plenty of access to abandoned cranberry bogs.

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6-8 Servings
Prep: 40 min. Bake: 20 min.

Ingredients

1-1/2 cups sugar
1/3 cup water
3 cups fresh or frozen cranberries
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup chopped peeled tart apple
1 tablespoon butter
Pinch salt
1 unpricked pastry shell (9 inches), baked
MERINGUE:
3 egg whites
6 tablespoons brown sugar

Directions

In a large saucepan, bring sugar and water to a boil. Add the cranberries, raisins, walnuts and apple; cover and simmer for 15 minutes and berries have popped, stirring occasionally. Stir in butter and salt. Spoon into pie shell.
In a large bowl, beat egg whites until stiff peaks form; gradually beat in brown sugar, 1 tablespoon at a time. Pour over hot filling, sealing to edges of pastry.
Bake at 325° for 20 minutes or until golden brown. Cool completely. Store in the refrigerator. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 419 calories, 13 g fat (4 g saturated fat), 9 mg cholesterol, 159 mg sodium, 74 g carbohydrate, 2 g fiber, 5 g protein.

Horn of Plenty Pie published in Country December/January 1998, p49

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