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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I've been making this pie for 24 years, especially during the holidays. Since we live on Cape Cod, we have plenty of access to abandoned cranberry bogs. Ingredients:
1-1/2 cups sugar |
1/3 cup water |
3 cups fresh or frozen cranberries |
1/2 cup raisins |
1/2 cup chopped walnuts |
1/2 cup chopped peeled tart apple |
1 tablespoon butter |
pinch salt |
1 unpricked pastry shell (9 inches), baked |
meringue: |
3 egg whites |
6 tablespoons brown sugar |
Directions:
1. In a large saucepan, bring sugar and water to a boil. Add the cranberries, raisins, walnuts and apple; cover and simmer for 15 minutes and berries have popped, stirring occasionally. Stir in butter and salt. Spoon into pie shell.
2. In a large bowl, beat egg whites until stiff peaks form; gradually beat in brown sugar, 1 tablespoon at a time. Pour over hot filling, sealing to edges of pastry.
3. Bake at 325° for 20 minutes or until golden brown. Cool completely. Store in the refrigerator. Yield: 6-8 servings.
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