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Horn of Plenty Pie

Total Time

Prep: 40 min. Bake: 20 min.


6-8 servings

I've been making this pie for 24 years, especially during the holidays. Since we live on Cape Cod, we have plenty of access to abandoned cranberry bogs.


  • 1-1/2 cups sugar
  • 1/3 cup water
  • 3 cups fresh or frozen cranberries
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped peeled tart apple
  • 1 tablespoon butter
  • Pinch salt
  • 1 unpricked pastry shell (9 inches), baked
  • 3 egg whites
  • 6 tablespoons brown sugar


  1. In a large saucepan, bring sugar and water to a boil. Add the cranberries, raisins, walnuts and apple; cover and simmer for 15 minutes and berries have popped, stirring occasionally. Stir in butter and salt. Spoon into pie shell.
  2. In a large bowl, beat egg whites until stiff peaks form; gradually beat in brown sugar, 1 tablespoon at a time. Pour over hot filling, sealing to edges of pastry.
  3. Bake at 325° for 20 minutes or until golden brown. Cool completely. Store in the refrigerator.

Nutrition Facts

1 slice: 419 calories, 13g fat (4g saturated fat), 9mg cholesterol, 159mg sodium, 74g carbohydrate (57g sugars, 2g fiber), 5g protein.

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