A recipe for a Cranberry Meringue Pie with Walnut Crust, bursting with tangy flavor
Preheat oven to 325°F
In a medium mixing bowl, combine all ingredients then press firmly into bottom and sides of a 9 inch pie plate.
Bake for about 10 minutes, or until the edge is golden brown. Set aside to cool.
In a pot on the stovetop, boil sugar and water for 5 minutes. Add the cranberries. Cook until skins pop open. Beat egg yolks with flour and salt, pour cranberries over mixture. Stirring constantly, cook for 2-3 more minutes. Turn off, stir in the butter and vanilla and let cool.
In a small mixer bowl, use an electric mixer on medium speed to beat the egg whites, vanilla, and cream of tartar . Beat for about one minutes until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, beating at high speed about 4 minutes more or until mixture forms stiff, glossy peaks and sugar is dissolved.
Preheat oven to 325°F.
Fill walnut pie shell with the cranberry filler. Spread the meringue over the pie, carefully sealing to the edge to prevent shrinkage.
Brown in slow oven, for 15 minutes. Once cooled, sprinkle the walnut pieces on top for garnish.