Folks who favor the tartness of cranberries will fall for this pretty pie. The crimson berries look so beautiful under the airy meringue topping.
VERIFIED BY Taste of Home Test Kitchen
- 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
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon 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 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.
Originally published as Cranberry Meringue Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p132