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Cranapple Meringue Pie

PrintPrint Recipe
  • Yield: 1 pie
  • Prep Time: 1:00
  • Bake Time: 10 to 12 minutes

Ingredients

  • 1 cup sugar
  • 1/2 cup Karo® Light Corn Syrup
  • 1/2 cup water
  • 1/2 teaspoon ground cinnamon
  • 3 cooking apples, peeled, cut in 1/2-inch cubes (about 3 cups )
  • 2 cups cranberries, fresh or frozen
  • 1/4 cup corn starch
  • 3 tablespoons cold water
  • 1 (-inch) baked pie crust
  • 2 egg whites
  • 1/4 cup Karo® Light Corn Syrup

Directions

  1. Combine sugar, 1/2 cup corn syrup, 1/2 cup water and cinnamon in saucepan. Add apples. Cook over medium-high heat for 10 minutes. Add cranberries and cook 10 minutes longer or until cranberry skins pop.
  2. Mix corn starch and 3 tablespoons water in a small bowl until smooth. Add to cranberry mixture. Stirring constantly, bring to a boil over medium heat and boil 1 minute. Cool to room temperature. Spoon into pie crust.
  3. Preheat oven to 425°F.
  4. Beat egg whites in a small bowl with mixer at high speed until soft peaks form. Gradually beat in 1/4 cup corn syrup; continue beating until stiff peaks form. Pipe meringue in lattice fashion over cranberry mixture. Bake for 10 to 12 minutes or until meringue is lightly browned.

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Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

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Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

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print image

Cranapple Meringue Pie

  • Yield: 1 pie
  • Prep Time:  1 hour
  • Bake Time: 10 to 12 minutes

Ingredients

  • 1 cup sugar
  • 1/2 cup Karo® Light Corn Syrup
  • 1/2 cup water
  • 1/2 teaspoon ground cinnamon
  • 2 cups cranberries fresh or frozen
  • 1/4 cup corn starch
  • 3 tablespoons cold water
  • 1 (-inch) baked pie crust
  • 2 egg whites
  • 1/4 cup Karo® Light Corn Syrup

Directions

  • Combine sugar, 1/2 cup corn syrup, 1/2 cup water and cinnamon in saucepan. Add apples. Cook over medium-high heat for 10 minutes. Add cranberries and cook 10 minutes longer or until cranberry skins pop.
  • Mix corn starch and 3 tablespoons water in a small bowl until smooth. Add to cranberry mixture. Stirring constantly, bring to a boil over medium heat and boil 1 minute. Cool to room temperature. Spoon into pie crust.
  • Preheat oven to 425°F.
  • Beat egg whites in a small bowl with mixer at high speed until soft peaks form. Gradually beat in 1/4 cup corn syrup; continue beating until stiff peaks form. Pipe meringue in lattice fashion over cranberry mixture. Bake for 10 to 12 minutes or until meringue is lightly browned.