Cranberry Meringue Pie

Cranberry Meringue Pie -

Although cranberries are only around for a few months a year, I feel like sometimes they fall under the radar when it comes to holiday desserts. Tart berries are versatile and delicious, but when it comes to your Thanksgiving spread, they are probably only included for cranberry sauce. Although I am a big fan of combo turkey / stuffing / cranberry, I thought this year cranberry deserved a place on my dessert spread.

As a great lover of the light, tart and fruity desserts, this is the perfect twist on my favorite lemon meringue. Cranberry curd is made very similar to the traditional lemon, and it's perfectly sweet with a little wrinkle. The soft foam is stacked and grilled until golden.

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Cranberry Meringue Pie

Ingredients

• 1 single crust pie layer (1/2 recipe)
• January 12 oz bag of fresh cranberries
• 1 cup orange or lemon juice
• ¾ cup granulated sugar (more if more taste lemon juice- use for sweetness before adding eggs)
• 1 large egg
• 3 large eggs, separated
• ¼ cream teaspoon of tartar
• pinch of salt
sugar
• ⅓ cup

Instructions

1. Preheat oven to 350 F. Roll dough to ¼ inch thick pie and get into a pie plate, crimp the edges if desired.
2. Fill unbaked shell with paper and a bean-cooked or dried pie weights. Bake the crust for 15 minutes, remove the foil and bake for 5 minutes or until just turning golden.
3. Let crust cool while preparing filling.
4. Meanwhile, combine the cranberries and orange / lemon juice in a medium saucepan.
5. Bring to a boil and cook, stirring occasionally, until all the cranberries start to decompose, 5 to 6 minutes.
6. Pour through a fine mesh sieve into a medium bowl, pressing on solids to extract all the juice. (You really need to work to get all the juice.)
7. Whip ¾ cup sugar in the juice until the Joint taste and add more if it is too tart.
8. Whisk all eggs and 3 egg yolks. Put the cranberry mixture into the pan and cook over medium heat, stirring constantly and vigorously until it thickens and just begins to bubble you are stirring, 4-5 minutes.
9. Remove from heat and cover to keep warm.

To prepare the filling :.

1. Beat the whites of 3 eggs in large bowl with electric mixer on medium speed until fluffy
2. Add cream of tartar and a pinch of salt and beat high speed until soft peaks form.
3. Very slowly add ⅓ cup sugar, beating constantly, until the mixture contains firm and shiny peaks. Beat in vanilla.
4. Pour the hot filling into crust, spoon the meringue over the filling, then gently spread on the edges of the crust.
5. MAKE peaks of the meringue with the back of a spoon or small spatula offside.
6. Bake until lightly browned, about 15 minutes. Cool the pie on a wire rack until room temperature, then refrigerate until serving.

Notes

This cranberry curd is made with orange juice, but I think it would be delicious with half orange / lemon half or even all of lemon juice (which is how I'm going to try it on Thanksgiving.) try the cranberry mixture before adding the eggs to see if she needs extra sugar.

meringue key that does not slide or pull back the crust is pour hot filling into crust immediately followed by the foam.

3.5.3208

Recipe slightly adapted: eat

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