Mile-High Cranberry Meringue Pie Recipe

Mile-High Cranberry Meringue Pie Recipe
Mile-High Cranberry Meringue Pie Recipe photo by Taste of Home
Publisher Photo

Mile-High Cranberry Meringue Pie Recipe

Be the first to add a review
Publisher Photo
Your holiday crowd will be blown away when they see this pie with towering meringue on top. Let it sit in your refrigerator for at least four hours for best results. —Marcia Whitney, Gainesville, FL
MAKES:
8 servings
TOTAL TIME:
Prep: 1 hour Bake: 25 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 1 hour Bake: 25 min. + chilling

Ingredients

  • 4 large eggs, separated
  • Pastry for single-crust pie (9 inches)
  • 4 cups fresh or frozen cranberries, thawed
  • 2-1/4 cups sugar, divided
  • 3/4 cup water
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 2 teaspoons vanilla extract, divided
  • 1/2 teaspoon cream of tartar

Directions

Preheat oven to 425°. Let egg whites stand 30 minutes at room temperature.
On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15-20 minutes or until edges are light golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce heat to 325°.
In a large saucepan, combine cranberries, 1-1/2 cups sugar and water. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, 4-6 minutes or until berries stop popping, stirring occasionally. Remove from heat. In a small bowl, whisk egg yolks, 1/4 cup sugar, flour and salt until blended. Gradually whisk in 1/2 cup of hot cranberry liquid; return all to saucepan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and 1 teaspoon vanilla.
For meringue, beat egg whites with cream of tartar and remaining vanilla on medium speed until foamy. Add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Transfer hot filling to pastry. Spread meringue evenly over hot filling, sealing to edge of pastry. Bake 25-30 minutes or until meringue is golden brown. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Yield: 8 servings.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Originally published as Mile-High Cranberry Meringue Pie in Taste of Home Christmas Annual Annual 2016, p164

Nutritional Facts

1 piece: 486 calories, 17g fat (10g saturated fat), 131mg cholesterol, 289mg sodium, 80g carbohydrate (59g sugars, 3g fiber), 6g protein.

  • 4 large eggs, separated
  • Pastry for single-crust pie (9 inches)
  • 4 cups fresh or frozen cranberries, thawed
  • 2-1/4 cups sugar, divided
  • 3/4 cup water
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 2 teaspoons vanilla extract, divided
  • 1/2 teaspoon cream of tartar
  1. Preheat oven to 425°. Let egg whites stand 30 minutes at room temperature.
  2. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
  3. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15-20 minutes or until edges are light golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce heat to 325°.
  4. In a large saucepan, combine cranberries, 1-1/2 cups sugar and water. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, 4-6 minutes or until berries stop popping, stirring occasionally. Remove from heat. In a small bowl, whisk egg yolks, 1/4 cup sugar, flour and salt until blended. Gradually whisk in 1/2 cup of hot cranberry liquid; return all to saucepan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and 1 teaspoon vanilla.
  5. For meringue, beat egg whites with cream of tartar and remaining vanilla on medium speed until foamy. Add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Transfer hot filling to pastry. Spread meringue evenly over hot filling, sealing to edge of pastry. Bake 25-30 minutes or until meringue is golden brown. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Yield: 8 servings.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Originally published as Mile-High Cranberry Meringue Pie in Taste of Home Christmas Annual Annual 2016, p164

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMile-High Cranberry Meringue Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review