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Cranberry -Rasberry Meringue Pie

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Recipe

 

Yield

1 pie

Prep

30 min

Cook

15 min

Ready

45 min
Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
cup sugar
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3 tablespoons cornstarch
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teaspoon salt
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3 each egg yolks
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¾ cup cranberry juice
with raspberry juice, thawed
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cup water
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1 tablespoon butter, unsalted
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1 teaspoon lemon juice
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1 x pie shell (9 inch)
frozen, baked according to package
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1 package meringue
powder
*

Ingredients

Amount Measure Ingredient Features
79 ml sugar
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45 ml cornstarch
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0.6 ml salt
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3 each egg yolks
* Camera
177 ml cranberry juice
with raspberry juice, thawed
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158 ml water
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15 ml butter, unsalted
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5 ml lemon juice
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1 x pie shell (9 inch)
frozen, baked according to package
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1 package meringue
powder
*

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℉ (180℃).

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 146g (5.1 oz)
Amount per Serving
Calories 29940% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 281mg 12%
Total Carbohydrate 15g 15%
Dietary Fiber 0g 2%
Sugars g
Protein 3g
Vitamin A 2% Vitamin C 34%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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