Cranberry-Custard Pie

Source: Lesley's Recipe Archive

Pie
1-package cranberries (3 3/4-cups)
1-cup brown sugar
3-tbsp flour
2-tbsp butter, cubed for easy mixing
1-tsp cinnamon
1-tsp vanilla
1/4-tsp ground cloves
2-egg yolks, beaten

Meringue:
1/4-tsp cream of tarter
1/4-cup sugar
1-tsp cornstarch
2-tbsp water
1/2-tsp vanilla
1/4-tsp salt

Pie:
In a large bowl, stir together cranberries, brown sugar, flour, butter, cinnamon, vanilla and cloves
Stir in egg yolks until well combined.
Spoon cranberry mixture into pie shell.
Bake in a 425° oven for 10 minutes.
Reduce to 350° and bake for another 40 minutes.
Remove pie and let cool slightly while making meringue.

Meringue:
In a medium bowl, beat egg whites and tarter to soft peaks.
Very gradually add sugar and cornstarch.
Add water, vanilla, and salt.
Beat until stiff.
Spread meringue over pie to cover completely.
Cover right to edges of pastry, making sure that there are no gaps around the edge.
With a knife, swirl the meringue to make peaks
Bake at 350° for 12-15 minutes, until lightly browned.
Cool to room temperature