Instructions: * A few drops

1. Dissolve the gelatin in the cranberry juice and melt it over a double boiler.

2. Mix the cream (if you have some from the Cherry Pie Filling use it for this purpose, if not use Lemon Pie Filling or Pastry Cream) with the cranberry jelly and lemon juice.

(NOTE: The Cherry Pie Filling was not included in this set, but I imagine any recipe would do.)

3. Add the melted gelatin and the red food color. This pie should not have more color than a regular Strawberry Chiffon Pie. After adding the color, cook this mixture.

4. When the cranberry mixture is cold but not set, beat the egg whites and the sugar until stiff but not too dry, then gently add the whipped cream and meringue to the cranberry mix.

5. Pour mixture into baked pie shells and refrigerate overnight, slice and serve. Granish each portion with a ring of whipped cream and fill the center with some red jam, although it will be better with cranberry jelly.

YIELD: 2 8" diameter pies

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.