Cranberry Meringue Pie. Up your pie game with this delicious twist on a classic! Slightly tart cranberry filling is topped with a toasted meringue for the perfect dessert recipe!
Show of hands, who has an obsession with beautiful cookbooks? I found this book (affiliate) while browsing the all-mighty Amazon and new it needed to be on my bookshelf.
A quick flip through and I had marked about 30 different pies I needed to make. One stood out above the rest. I snagged a giant bag of cranberries at Costco for $2 and got to work.
Recipe Features:
- Unique Flavor: This cranberry pie steps out of the norm and delivers bold flavor.
- Thanksgiving Favorite: If you love cranberry sauce, you will love this recipe!
What You’ll Need:
Can we take a second to appreciate the beauty of the fresh fruit pictured above? How about some tips and tricks before we get started? I know I can always use a few helpful suggestions when it comes to pie crust.
- Sugar
- Water
- Fresh cranberries
- Orange liquor- Which can be swapped for regular orange juice or left out completely.
- Eggs
- Cornstarch
- Salt
- Vanilla
- Butter
- Cream of tartar
- Pie crust
For a full list of ingredients and their measurements see the recipe card below.
Step by Step Instructions:
- Combine the water and 1 cup of sugar in a heavy bottom saucepan and cook on high heat until the sugar is dissolved.
- Stir in the cranberries and orange liquor. Lower the heat to medium and cook 10 minutes making sure to stir occasionally.
- While your cranberries are cooking down, combine the egg yolks, cornstarch, and salt in a small bowl. Whisk until smooth. Stir in a small amount of the hot cranberry mixture making sure to mix quickly to temper the eggs.
- Add the yolk mixture to the saucepan and simmer 5 minutes or until the filling has thickened.
- Stir in the vanilla extract and butter and transfer to your pie crust.
- In a mixing bowl whisk the egg yolks and cream of tartar until foamy. Add the sugar and continue to beat until stiff peaks form.
- Spread over your pie and broil until the top is browned.
Tips for baking perfect pie
- Handle the dough as little as possible. You want the butter to stay cold. This is what helps create that beautiful flaky crust.
- Use chilled ingredients. Cold butter. I’ll repeat. You want COLD butter. I recommend using chilled ingredients and refrigerating after each step in the crust making process.
- Use foil or a pie shield (affiliate). The crust around the edges will likely burn before your filling has set. The simple solution is to create a shield around the crust while it bakes. Another option? Grab this crust shield (affiliate) from Amazon!
Related Recipes:
Like this recipe? You will love my:
Cranberry Meringue Pie
Cranberry Meringue Pie. Up your pie game with this delicious twist on a classic! Slightly tart cranberry filling is topped with a toasted meringue for the perfect dessert recipe!
Ingredients
- 1-1/4 cup sugar, divided
- 1 cup water
- 4 cups fresh cranberries, washed and dried
- 1 tablespoon orange liquor, optional
- 3 large eggs, divided
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- 1/4 teaspoon cream of tartar
- 9 " pie crust, baked
Instructions
- Combine the water and 1 cup of sugar in a heavy bottom saucepan and cook on high heat until the sugar is dissolved.
- Stir in the cranberries and orange liquor. Lower the heat to medium and cook 10 minutes making sure to stir occasionally.
- While your cranberries are cooking down, combine the egg yolks, cornstarch, and salt in a small bowl. Whisk until smooth. Stir in a small amount of the hot cranberry mixture making sure to mix quickly to temper the eggs.
- Add the yolk mixture to the saucepan and simmer 5 minutes or until the filling has thickened.
- Stir in the vanilla extract and butter and transfer to your pie crust.
- In a mixing bowl whisk the egg yolks and cream of tartar until foamy. Add the sugar and continue to beat until stiff peaks form.
- Spread over your pie and broil until the top is browned.
Recommended Products
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Nutrition Information:
Yield: 8 Serving Size: 8 servingsAmount Per Serving: Calories: 342Total Fat: 53gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 74mgSodium: 917mgCarbohydrates: 205gFiber: 8gSugar: 110gProtein: 14g
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Mallory
Tuesday 14th of March 2017
Just noting a typo- in your instructions where you describe making the meringue, it says egg yolks instead of egg whites. :)