MERINGUE CRANBERRY PIE

Meringue Cranberry Pie image

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

Provided by Taste of Home

Time 1h

Yield 8 servings.

Number Of Ingredients 14

Ingredients

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

Steps:

Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle. Transfer to a 9-in. deep-dish pie plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 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. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. 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° until golden brown, 18-22 minutes. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.

Nutrition Facts : Calories 509 calories, Fat 17g fat (10g saturated fat), Cholesterol 130mg cholesterol, Sodium 285mg sodium, Carbohydrate 86g carbohydrate (66g sugars, Fiber 2g fiber), Protein 6g protein.