Cranberry Meringue Pie with whole wheat Crust.
PREPARATION: 25 min
COOKING: 1 hour
1 cup whole wheat flour
3/4 cup sugar
8 tablespoons butter (1 stick)
4 egg whites
1 pinch cream of tartar
1 cup fresh cranberries
1/2 cup sugar
Heat the oven to 350°F and arrange a rack in the middle.
Combine the butter, sugar, and flour in a large bowl and stir until evenly incorporated (i used a food processor).
Add one large egg and stir until just combined and a soft dough forms.
Sprinkle the dough over the bottom of a 9-inch tart pan. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan.
Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes.
Once chilled, prick it all over with a fork and bake until golden brown, about 15 to 20 minutes.
Meringue Topping: Place egg whites and cream of tartar in the bowl and beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form.
Add cranberries and mix it well. Pour mixture into pie shell.
Bake for 20 to 25 minutes or until meringue is golden.
Remove from oven and cool on a wire rack.
Make sure pie is cooled completely before slicing.