Cranberry Meringue Pie is a stunning twist on the classic lemon meringue, featuring a tart cranberry filling topped with a light and fluffy meringue. The vibrant red color of the cranberry filling makes this pie a showstopper, especially around the holidays, while the sweet meringue perfectly balances the tangy cranberries. This dessert offers a delightful contrast of textures—the buttery crust, the smooth and tangy cranberry curd, and the airy, toasted meringue on top. It’s the perfect way to impress your guests with a unique, elegant dessert that’s full of bold flavors.
Ingredients
- For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup sugar
- 1/4 teaspoon salt
- 3-4 tablespoons ice water
- For the Cranberry Filling:
- 12 oz fresh or frozen cranberries
- 1 1/4 cups sugar
- 1/4 cup water
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 3 large egg yolks (reserve the whites for the meringue)
- 2 tablespoons cornstarch
- 1/4 cup unsalted butter
- For the Meringue:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
Instructions
- Make the Crust:
- In a food processor, pulse the flour, sugar, and salt together. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, pulsing until the dough comes together.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface and transfer it to a 9-inch pie dish. Press the dough into the dish and trim the edges. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights, and bake for another 10 minutes until golden. Let the crust cool completely.
- Prepare the Cranberry Filling:
- In a medium saucepan, combine the cranberries, sugar, water, orange juice, and orange zest. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 10 minutes.
- In a small bowl, whisk the egg yolks and cornstarch together. Slowly pour some of the warm cranberry mixture into the egg yolks to temper them, then add the egg mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens, about 5 minutes.
- Remove from heat and stir in the butter until smooth. Let the filling cool slightly, then pour it into the baked pie crust.
- Make the Meringue:
- Preheat the oven to 350°F (175°C). In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar, one tablespoon at a time, and continue beating until stiff, glossy peaks form. Stir in the vanilla extract.
- Spread the meringue over the cranberry filling, making sure it touches the edges of the crust to seal.
- Bake the Pie:
- Bake the pie for 10-12 minutes, or until the meringue is golden brown. Keep a close eye on it to prevent over-browning.
- Let the pie cool at room temperature, then refrigerate for at least 2 hours before serving.
This Cranberry Meringue Pie is a delightful blend of sweet and tart flavors, with the cranberry filling providing a bold, zesty contrast to the sweet, pillowy meringue. It’s an impressive dessert that’s sure to become a new holiday favorite!
