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Cranberry - Rasberry Meringue Pie by www.country-cooking.com
1/3 c Sugar
3 T Cornstarch
1/8 t Salt
3 Egg Yolks
3/4 c Frozen Cranberry-Rasberry
Juice Cocktail, thawed
2/3 c Water
1 T Unsalted Butter
1 t Lemon Juice
Frozen 9-inch Pie Shell,
Baked according to pkg
Directions
------------------------------MERINGUE TOPPING------------------------------
Meringue Powder, prepare
Topping according to pkg
Directions
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.
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