Ingredients Jump to Instructions ↓

  1. 3 eggs, separated Pastry for single-crust pie (9 inches)

  2. 1-3/4 cups fresh or frozen cranberries

  3. 1 tablespoon grated orange peel

  4. 1-1/4 cups plus 6 tablespoons sugar, divided

  5. 1 cup water Dash salt Dash ground cinnamon

  6. 4 teaspoons plus 1/4 cup cornstarch, divided

  7. 1/4 cup orange juice

  8. 2 cups 2% milk, divided

  9. 1 tablespoon butter

  10. 1 teaspoon vanilla extract

  11. 1/4 teaspoon cream of tartar

Instructions Jump to Ingredients ↑

  1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Meanwhile, line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. In a small saucepan, combine the cranberries, orange peel, 1/2 cup sugar, water, salt and cinnamon. Cook over medium heat until berries pop, about 15 minutes. Combine 4 teaspoons cornstarch and orange juice until smooth; stir into cranberry mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; set aside. In another small saucepan, heat 3/4 cup sugar and 1-3/4 cups milk until bubbles form around sides of pan. In a small bowl, combine the remaining cornstarch and milk. Whisk in egg yolks until blended. Add a small amount of hot milk mixture; return all to the pan, whisking constantly. Whisk vigorously over medium heat as mixture begins to thicken (mixture will become very thick). Bring to a boil; whisk 2 minutes longer. Remove from the heat; whisk in butter and vanilla. Transfer custard to crust; spread evenly with reserved cranberry mixture. Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over filling, sealing edges to crust. Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate overnight. Yield: 8 servings.


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