Meringue Cranberry PieFolks who favor the tartness of cranberries will fall for this pretty pie. The crimson…
Meringue Cranberry Pie
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
Preheat oven to 450°.
On a lightly floured surface, roll dough to a 1/8-in.
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 1 slice:
- 509 calories, 17g fat (10g saturated fat), 130mg cholesterol, 285mg sodium, 86g carbohydrate (66g sugars, 2g fiber), 6g protein.