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Cranberry meringue pie

Recipe Information

Description:
Cranberry meringue pie is a delicious French recipe usually served as a dessert. It requires about 4 hours of prep time and about 45 minutes of cooking time for a combined total time of 4 hours, 45 minutes. The overall cooking skill level is considered advanced. This recipe will yield 10 servings if prepared as directed.
Servings 10
Preparation Time 4 Hours
Cook Time 45 Minutes
Total Time 4 Hours, 45 Minutes
Difficulty Advanced
Main Ingredient Eggs; Cranberries
Category Eggs; Fruit
Meal Lunch; Dinner
Type Dessert
Cuisine French
Cook Method Baking; Boiling
Diet

Ingredients

  • Pie crust

    • 3/4 cup whole wheat flour

    • 1/2 granulated sugar

    • 1/4 teaspoon salt

    • 3 tablespoons canola oil

    • 2 tablespoons softened butter

  • Pie filling

    • 1 12-ounce bag cranberries, fresh or thawed if frozen

    • 3/4 cup sugar

    • 1 large egg

    • 1 cup orange juice

    • 4 large eggs, separated

  • Meringue topping

    • 1/4 teaspoon cream of tartar

    • Pinch of salt

    • 1/3 cup sugar

    • 1 teaspoon vanilla extract

Directions

  • Preheat an oven to 350 degrees F and grease a 9-inch pie pan.

  • To prepare the crust, combine the flour, 1/2 cup sugar, and 1/4 teaspoon salt in a medium-sized bowl. Add the oil and butter and stir with a fork until well blended. Using the back of a spoon, press the dough into the pie pan. Bake the crust for about 20 minutes or until it is just about brown. Keep the oven on.

  • To prepare the filling, heat the cranberries and orange juice in a saucepan over high heat. Bring to a boil and cook until the cranberries begin to break down, about 5-6 minutes. Pour the mixture through a fine-mesh sieve into a medium bowl, pressing until all juice is extracted. Whisk 3/4 cup sugar into the juice. Whisk 1 whole egg and 3 egg yolks. Return to the saucepan and cook over medium heat, stirring constantly until the mixture starts to bubble, about 4-5 minutes. Pour the cranberry mixture into the crust. Set aside.

  • To prepare the meringue topping, set an electric mixture to medium and beat 3 room-temperature egg whites until frothy. Add the cream of tartar and a pinch of salt and beat at a high speed until soft peaks form. Very slowly add 1/3 cup of sugar, beating constantly until the mixture holds stiff, shiny peaks. Add the topping to the cranberry mixture and bake until slightly brown, about 15 minutes. Cool the pie to room temperature before serving.

Nutrition (per serving)

  • Calories: 268 cal

  • Total fat: 8g

  • Saturated fat: 2g

  • Monounsaturated fat: 4g

  • Cholesterol: 80mg

  • Sodium: 100mg

  • Potassium: 133mg

  • Carbohydrate: 46g

  • Fiber: 3g

  • Protein: 4g