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   Cranberry Meringue Pie
by Ginny Bettis, Montello

1 12-oz. package fresh or frozen cranberries, thawed
1 cup orange juice
3/4 cup water
3/4 cup sugar
3/4 cup Slenda, sugar substitute
1/3 cup quick-cooking tapioca
2 tsp. grated orange peel
1/4 tsp. salt
Meringue:
4 egg whites
1/4 tsp. cream of tartar
1/2 cup sugar
9-inch pastry shell, baked

   Place cranberries in a food processor, cover and pulse until coarsely chopped. In a large saucepan, combine the cranberries and next 7 ingredients. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer for 10 minutes, stirring constantly. Keep warm. In a mixing bowl, beat egg whites until foamy. Add cream of tartar and beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, beating until stiff peaks form. Spoon warm filling into pastry shell. Spread meringue evenly over filling, sealing to crust. Bake at 350 degrees for 18–22 minutes or until golden brown. Cool for 1 hour. Chill, covered, for at least 4 hours. Refrigerate leftovers. Yield s 8 servings.

 

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