-
1
In a non reactive, nonstick saucepan, over medium heat, combine the cranberries, zest, 1/2 cup sugar, water, salt, and cinnamon.
-
2
Bring the mixture to a boil and cook for 10 minutes.
-
3
Dissolve 1 tablespoon cornstarch in the orange juice.
-
4
Add the mixture to the cranberries and stir to blend.
-
5
Simmer another 15 minutes until the mixture is thick.
-
6
Remove from the heat and cool completely.
-
7
Cover and refrigerate until chilled.
-
8
In a non-stick one quart saucepan, combine 3/4 cup sugar and 2 3/4 cup milk together.
-
9
Bring the milk to boiling point and scald the milk.
-
10
In a small mixing bowl, whisk the remaining milk, egg yolks, and remaining 1/4 cup cornstarch together.
-
11
Whisk until smooth.
-
12
Temper the egg yolk mixture into the scalded milk.
-
13
Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly.
-
14
Remove the pan from the heat and stir in the vanilla and butter.
-
15
Pour the filling into the individual pastry shells.
-
16
Cover each pie with plastic wrap and place in the refrigerator.
-
17
Chill the pie completely, about 2 hours.
-
18
Using an electric mixer, whip the egg whites until stiff with the remaining sugar.
-
19
Spoon the cranberry mixture over each of the pies.
-
20
Top each pie with the meringue.
-
21
Place the pie in the oven and bake for about 4 to 6 minutes or until golden.
-
22
Remove from the oven and cool.
