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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This sweet-tart cranberry pie is simply mouthwatering and a nice change for the holidays from the typical apple and pumpkin pies. Tina Dierking, Showhegan, Maine. Ingredients:
1 package (12 ounces) fresh or frozen cranberries, thawed |
1 cup orange juice |
3/4 cup water |
3/4 cup sugar |
sugar substitute equivalent to 3/4 cup sugar |
1/3 cup quick-cooking tapioca |
2 teaspoons grated orange peel |
1/4 teaspoon salt |
meringue: |
4 egg whites |
1/4 teaspoon cream of tartar |
1/2 cup sugar |
1 pastry shell (9 inches), baked |
Directions:
1. Place cranberries in a food processor; cover and pulse until coarsely chopped.
2. In a large saucepan, combine the cranberries and next seven ingredients. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer for 10 minutes, stirring constantly. Keep warm.
3. In a large bowl, beat egg whites until foamy. Add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, beating until stiff peaks form. Spoon warm filling into pastry shell.
4. Spread meringue evenly over filling, sealing to crust. Bake at 350° for 18-22 minutes or until golden brown. Cool for 1 hour. Chill, covered, for at least 4 hours. Yield: 8 servings.
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