Dessert Recipes

Meringue Cranberry Pie

Meringue Cranberry PieFolks who favor the tartness of cranberries will fall for this pretty pie. The crimson…

Meringue Cranberry Pie

Meringue Cranberry Pie


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


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.

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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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