Horn Of Plenty Pie

• 1-1/2 cups sugar
• 1/3 cup water
• 3 cups fresh or frozen cranberries
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1/2 cup chopped peeled tart apple
• 1 tablespoon butter
• Pinch salt
• 1 unpricked pastry shell (9 inches), baked
• 3 egg whites
• 6 tablespoons brown sugar

1. In a large saucepan, bring sugar and water to a boil. Add the cranberries, raisins, walnuts and apple; cover and simmer for 15 minutes and berries have popped, stirring occasionally. Stir in butter and salt. Spoon into pie shell.
2. In a large bowl, beat egg whites until stiff peaks form; gradually beat in brown sugar, 1 tablespoon at a time. Pour over hot filling, sealing to edges of pastry.
3. Bake at 325u0b0 for 20 minutes or until golden brown. Cool completely. Store in the refrigerator.

sugar, water, cranberries, raisins, walnuts, apple, butter, salt, pastry shell, egg whites, brown sugar

Taken from www.tasteofhome.com/recipes/horn-of-plenty-pie/ (may not work)