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DESSERT RECIPE: Cranberry-Custard 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

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

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

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