The best delicious Cranberry – Rasberry Meringue Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cranberry – Rasberry Meringue Pie recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cranberry – Rasberry Meringue Pie.
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–PIE–
1/3 c Sugar 2/3 c Water
3 tb Cornstarch 1 tb Unsalted Butter
1/8 ts Salt 1 ts Lemon Juice
3 Egg Yolks Frozen 9-inch Pie Shell,
3/4 c Frozen Cranberry-Rasberry Baked according to pkg
Juice Cocktail, thawed Directions
MERINGUE TOPPING
Meringue Powder, prepare Directions
Topping according to pkg
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.
Yields
8 servings
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