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Meringue Cranberry Pie

 Meringue Cranberry 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


  • 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 McCormick® Pure Almond Extract
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 6 tablespoons sugar


  • 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

2 of 2

Meringue Cranberry Pie (continued)

Directions (continued)

  • amount into egg mixture. Return all to the pan, stirring constantly.
  • 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.
Nutritional 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.