Submitted by Margaret Burris, Farmington, Ark.


• 1 baked 10-inch pie crust

• 1/4 C water

• 2 C sugar

• 1/4 tsp salt

• 3/4 C water

• 3 Tbsp butter, melted

• 4 C fresh cranberries

• 2 egg yolks, beaten

• 2 Tbsp cornstarch

• Meringue or whipping cream


Place sugar and water in a medium-size saucepan and cook until the sugar dissolves. Then add fresh cranberries and heat until the cranberries stop popping. Next, mix the cornstarch, water, salt, butter and egg yolks. Temper the mixture by spooning a small amount of cooked cranberries and stirring. Add the egg mixture to the remaining cranberries and cook until thick and clear. Pour into a baked pie shell and top with meringue or whipping cream. If using meringue, heat a knife in very hot water and use that to cut the pie.


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