Cranberry Meringue Pie

Cranberry Meringue Pie Recipe


9" store bought pastry (to match your pie dish)

4 cups fresh (or frozen) cranberries

3/4 cup water

2 cups sugar

4 egg yolks

2 TBSP flour

2 TBSP sugar

1/4 tsp salt

1/2 tsp almond extract


4 egg whites

1/4 tsp cream of tartar

1 tsp vanilla

1/2 cup sugar



Transfer ready store bought pie crust to pie dish ... or... if it needs preparation proceed to roll it out to fit onto pie dish and flute the edges. Follow directions on package in that case.

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.

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 F until golden brown, 18-22 minutes. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.