Cranberry Meringue Pie

• 3 c. cranberries
• 1 1/2 c. water
• 3/4 c. light raisins
• 1 3/4 c. granulated sugar
• 1/4 c. cornstarch
• 1/2 c. chopped walnuts
• 2 Tbsp. margarine
• 3 egg whites
• 6 Tbsp. granulated sugar
• 1 (9-inch) baked pastry shell

1. In medium saucepan, cook cranberries in water, stirring until cranberries pop.
2. Add raisins.
3. Combine 1 3/4 cups sugar and cornstarch; add to cranberry mixture.
4. Cook and stir until mixture thickens and bubbles.
5. Stir in nuts and margarine until margarine melts; cool.
6. Beat egg whites until soft peaks form.
7. Gradually add 6 tablespoons sugar and continue beating until stiff peaks form.
8. Turn cooled filling into baked pie shell.
9. Spread meringue over filling, sealing to edge.
10. Bake in a 350u0b0 oven for 10 minutes or until golden brown.

cranberries, water, light raisins, sugar, cornstarch, walnuts, margarine, egg whites, sugar, pastry shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=782271 (may not work)