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Meringue Cranberry Pie

Folks who favor the tartness of cranberries will fall for this pretty pie. The crimson berries look so beautiful under the airy meringue topping.
  • Total Time
    Prep: 40 min. Bake: 20 min. + chilling
  • Makes
    8 servings

Ingredients

  • Pastry for single-crust pie (9 in.)
  • 4 cups fresh or frozen cranberries, thawed
  • 2 cups sugar
  • 3/4 cup water
  • 4 large egg yolks, room temperature
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 1/2 teaspoon almond extract
  • MERINGUE:
  • 4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar

Directions

  • Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle. Transfer to a 9-in. deep-dish pie plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
  • Meanwhile, in a large saucepan, combine the cranberries, sugar and water. Cook, stirring occasionally, over medium heat until berries pop, about 15 minutes. In a small bowl, combine the egg yolks, flour and salt. Remove cranberry mixture from the heat; stir a small amount into egg mixture. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and extract. Pour into crust.
  • For meringue, in a large bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust.
  • Bake at 350° until golden brown, 18-22 minutes. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.
Nutrition Facts
1 slice: 509 calories, 17g fat (10g saturated fat), 130mg cholesterol, 285mg sodium, 86g carbohydrate (66g sugars, 2g fiber), 6g protein.

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