Sour Cream Cranberry Pie

Crust
1 refrigerated pie crust (from 15-oz. pkg.)

Filling
1 cup sugar
4 teaspoons cornstarch
1/4 teaspoon salt
2 (8-oz.) containers nonfat sour cream (1 3/4 cups)
3 egg yolks
1 teaspoon grated orange peel
1 tablespoon orange juice
1 1/2 cups sweetened dried cranberries (about 8 oz.)

Meringue
3 egg whites
1/2 teaspoon cream of tartar
1/4 cup sugar
1/2 teaspoon vanilla

Heat oven to 450 degrees F. Prepare and bake pie crust as directed on package for one-crust baked shell using 9-inch pie pan. Cool 30 minutes or until completely cooled. Reduce oven temperature to 400 degrees F. During last 10 minutes of cooling time, in medium saucepan, combine 1 cup sugar, cornstarch and salt; mix well. Stir in all remaining filling ingredients. Bring to a boil, stirring constantly. Cook over medium heat for 1 to 2 minutes or until thickened, stirring constantly. Remove from heat; cool 5 minutes. Meanwhile, in large bowl, beat egg whites and cream of tartar until foamy. Gradually beat in 1/4 cup sugar until stiff peaks form. Beat in vanilla. Pour hot filling into cooled baked shell. Spoon meringue onto hot filling. Spread meringue over filling, sealing to edge of crust to prevent shrinking or weeping. Bake at 400 degrees F. for 8 to 10 minutes or until light golden brown. Cool on wire rack for at least 45 minutes or until slightly cooled. Serve immediately, or refrigerate until serving time. Store in refrigerator. Servings: 8