Cranberry Meringue Pie

• 1/2 (15-ounce) package refrigerated piecrusts
• 2 (12-ounce) packages fresh or frozen cranberries
• 1 cup sugar
• 1/3 cup cranberry-apple juice drink
• 1/8 teaspoon salt
• 3 tablespoons cornstarch
• 1/3 cup water
• 1 teaspoon grated fresh ginger
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 3 egg whites
• 1/2 teaspoon cream of tartar
• 1/3 cup sugar
• 1/2 teaspoon grated lime rind

1. Fit piecrust into a 9" pieplate according to package directions; fold edges under, and crimp. Prick crust.
2. Bake at 450u0b0 for 8 minutes or until golden. Remove from oven, and cool completely. Reduce oven temperature to 325u0b0.
3. Combine cranberries, 1 cup sugar, cranberry-apple juice drink, and salt in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, over medium heat, stirring often, 5 to 7 minutes or until cranberry skins pop. Pour cranberries through a wire-mesh strainer into a bowl; discard solids.
4. Return cranberry mixture to saucepan. Combine cornstarch and water; stir into cranberry mixture. Add ginger. Bring to a boil over medium-high heat, and cook 1 minute, stirring constantly. Remove from heat; stir in butter and vanilla.
5. Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Add lime rind, beating just until blended.
6. Pour hot cranberry filling into prepared crust. Spread meringue over hot filling, sealing to edge of pastry.
7. Bake at 325u0b0 for 25 to 27 minutes or until meringue is golden. Cool completely on a wire rack.

cranberries, sugar, cranberryapple juice drink, salt, cornstarch, water, ginger, butter, vanilla, egg whites, cream of tartar, sugar, lime rind

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