Prep Time:15 mins
Total Time: 1 hour 5 mins
1 ½ cups fresh cranberries
1 cup sugar
1 tbsp all-purpose flour
1 egg white
1 cup heavy whipping cream
Preheat oven to 425° F.
Roll out piecrust and arrange in a 9-inch pie pan.
Pour cranberries into crust to form a thick layer.
In a medium bowl, sift together 2/3 cup sugar and flour.
In a separate bowl, beat egg white until stiff peaks form, then fold into flour mixture.
Slowly stir in cream until combined.
Cover cranberries with remaining 1/3 cup sugar, then pour cream mixture on top.
Bake pie for about 10 minutes, then lower oven temperature to 350° F and bake for about 40 minutes more.
Let pie cool before serving.