Cranberry Meringue Pie
2 c. sugar
1 c. water
4 c. fresh cranberries
2 1/2 tbsp. all-purpose flour
3 tbsp. butter
1/2 tsp. almond extract
1 baked 9 inch pie shell
1/4 c. powdered sugar
Combine sugar and water in a saucepan; bring to a boil. Add cranberries; cook
about 10 minutes or until skins pop. Beat egg yolks; stir in flour and salt.
Gradually stir about 1/4 of the hot cranberry mixture into yolk mixture; add
remaining hot mixture, stirring constantly. Cook over low heat, stirring
constantly, until mixture thickens.
Remove from heat; stir in butter and extract. Let mixture. Pour into pie shell.
Beat egg whites until foamy. Gradually add powdered sugar, beating until stiff
peaks form. Spread meringue over pie. Bake at 350 degrees for 25 minutes or
until meringue is browned. Cool thoroughly before serving.