Cranberry - Rasberry Meringue Pie Recipe

Cranberry - Rasberry Meringue Pie Recipe Ingredients :

PIE

1/3 cup sugar
3 tbsp cornstarch
1/8 tsp salt
3 egg yolks
3/4 cup frozen cranberry-rasberry
1 juice cocktail, thawed
2/3 cup water
1 tbsp unsalted butter
1 tsp lemon juice
1 frozen 9-inch pie shell,
1 baked according to pkg
1 directions

MERINGUE TOPPING

1 meringue powder, prepare
1 topping according to pkg
1 directions

Cranberry - Rasberry Meringue Pie Recipe Instructions :

Combine sugar, cornstarch and salt in medium size saucepan. Beat together
egg yolks, juice concentrate and water in small bowl. Gradually stir into
cornstarch mixture until smooth. Bring to boiling over medium heat,
stirring constantly; cook 1 minute more. Remove from heat; stir in butter
and lemon juice. Pour into pie shell. Preheat oven to 350 degrees. Using
package meringue powder, prepare meringue topping according to package
directions. Spoon some meringue topping around edge of filling so it
touches inner crust all around. Heap remaining meringue in center. Bake in
preheated oven about 15 minutes or until meringue is lightly browned. Cool
on wire rack. Topping will weep after a few hours, so serve soon after
baking.

Nutrient Value Per Serving: 331 Calories, 5 g Protein, 11 g Fat, 56 g
Carbohydrate, 212 mg Sodium and 84 mg Cholesterol.

Exchanges: 1 Starch/Bread, 2 3/4 Fruit and 2 Fat.

Recipe from "Family Circle" magazine 2/1/92. Posted by Anne Marie
Chiappetta.

8 : Servings