Cranberry Meringue Pie

• 1 (12 ounce) package cranberries, fresh (or frozen, thawed)
• 1 cup orange juice
• 3/4 cup water
• 3/4 cup sugar
• sugar substitute equivalent to 3/4 cup sugar
• 1/3 cup quick-cooking tapioca
• 2 teaspoons grated orange peel
• 1/4 teaspoon salt
• MERINGUE
• 4 egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar
• 1 pastry shells, baked (9 inches)

1. Place cranberries in a food processor; cover and pulse until coarsely chopped.
2. In a large saucepan, combine the cranberries and next seven 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.
3. Meringue:.
4. In a large bowl, beat egg whites until foamy. Add cream of tartar; 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.
5. Spread meringue evenly over filling, sealing to crust. Bake at 350u0b0F for 18-22 minutes or until golden brown.
6. Cool for 1 hour. Chill, covered, for at least 4 hours.

cranberries, orange juice, water, sugar, sugar substitute, quickcooking tapioca, salt, meringue, egg whites, cream of tartar, sugar, pastry shells

Taken from www.food.com/recipe/cranberry-meringue-pie-408601 (may not work)