Why You’ll Love Cranberry Meringue Pie Recipe

I love how this pie balances sweet and tart so perfectly, with the cranberry filling providing a bold flavor that’s both seasonal and refreshing. The meringue sits on top like a soft, glossy cloud, toasted to perfection. I appreciate that I can make the components in stages, and the sugared cranberries bring a delightful crunch and visual charm. This dessert always feels special enough for the holidays while still being manageable for a home baker.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

for the pastry
2 1/2 cups all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
6 tablespoons (or more) ice water

for the filling
1 1/2 cups fresh cranberries
2 cinnamon sticks
2 cloves
2 oranges plus zest of 1 orange
2 lemons plus zest of 1 lemon
3/4 cup granulated sugar
3 1/2 tablespoons corn starch
1/4 cup unsalted butter
4 egg yolks + 1 whole egg

for the meringue
3 large egg whites
2/3 cup sugar
¼ teaspoon cream of tartar
1 teaspoon vanilla extract

for sugared cranberry garnish
1 cup water
1 cup fresh cranberries
1 cup granulated sugar
1/2 cup superfine (not powdered) sugar (or pulse granulated sugar in a food processor until fine)

You will also need: a kitchen torch

Directions

I blend the flour, sugar and salt in a processor, then add the butter and pulse until it resembles coarse meal. I add 6 tablespoons ice water and process until moist clumps form, adding more water by the teaspoon if needed. I gather the dough into a ball, flatten it into a disk, wrap it, and chill for at least 2 hours or overnight.

I roll out the dough on a well-floured surface to 1/4-inch thickness and line a 9-inch pie dish. I trim any excess to 1 inch, fold the overhang underneath, and crimp the edges. After pricking the shell with a fork, I chill it in the freezer for 30 minutes.

To blind bake, I preheat the oven to 400F, line the crust with parchment, fill with pie weights, and bake 25–30 minutes until the edges begin to turn golden. I reduce the heat to 300F, remove the weights, and bake another 10–15 minutes until evenly chestnut brown. I let the crust cool completely.

Next, I prepare the sugared cranberries. I rinse the berries, remove any soft ones, then heat 1 cup sugar with 1 cup water until dissolved. After simmering briefly, I remove it from heat and pour over the cranberries. I chill the mixture for 4 hours, drain, then roll the berries in superfine sugar and let them dry for an hour.

For the filling, I cook the cranberries, spices, and zests with 3 tablespoons of water for 10–15 minutes until the berries burst. I press the mixture through a sieve. I whisk corn starch into the citrus juices, add the strained cranberry mixture and sugar, then cook over medium heat until thickened. I whisk in the butter, remove from heat, and add the eggs one at a time. I return the pan to the heat and cook 5–10 minutes until the mixture coats the back of a spoon. Once slightly cooled, I pour it into the crust and chill for 30 minutes.

For the meringue, I combine all meringue ingredients in a bowl set over simmering water and stir until the sugar dissolves. I transfer it to a stand mixer and beat until stiff peaks form. I pipe the meringue over the pie and toast it with a kitchen torch.

I finish by garnishing with the sugared cranberries and serve immediately.

Servings and Timing

This pie typically serves 8.
Prep time: about 1 hour active, plus chilling and cooling
Cook time: approximately 1 hour
Total time: around 4–6 hours including all cooling and resting stages

Variations

I sometimes swap the citrus, using only lemon for a sharper filling or adding grapefruit zest for a more complex flavor. I’ve also played with adding a splash of vanilla or almond extract to the filling for warmth. If I want a different topping, I use a Swiss meringue or even a whipped cream finish for a softer contrast. The crust can also be made with graham crackers if I prefer a quicker base.

Storage/Reheating

I store leftover pie in the refrigerator, lightly covered, for up to 2 days. The meringue is at its best on the first day, but it still holds up nicely. I don’t reheat the pie since the meringue can weep, so I enjoy it chilled or at room temperature. The sugared cranberries keep well in an airtight container for several days.

FAQs

How far in advance can I make this pie?

I like to prepare the crust and filling a day ahead, then add and torch the meringue just before serving for the best texture.

Can I use frozen cranberries?

Yes, I often use frozen cranberries when fresh aren’t available; I simply add a few extra minutes of cooking time.

Do I need a kitchen torch?

I prefer it for an even toast, but the meringue can briefly go under a broiler if watched carefully.

Can I use a store-bought crust?

Yes, I sometimes do this to save time; a deep-dish crust works best.

Why did my meringue weep?

This can happen from undercooking or overheating. I make sure the sugar dissolves fully and avoid over-toasting.

Can I make this without citrus?

I recommend keeping the citrus for balance, but I occasionally reduce the amount if I want a sweeter filling.

Can I use a different garnish?

Yes, I sometimes top it with orange slices, rosemary, or plain cranberries if sugared ones aren’t available.

Why is my filling runny?

It usually needs more time to thicken. I make sure it fully coats the back of a spoon before removing it from the heat.

Can I use cornstarch alternatives?

Arrowroot works well, though I find cornstarch gives the most reliable texture.

Should the pie be served chilled or at room temperature?

I prefer serving it slightly chilled so the filling is fully set but still silky.

Conclusion

I love making this Cranberry Meringue Pie for the holidays because it brings such striking color, bright flavor, and satisfying texture to the table. The tart cranberry filling, smooth meringue, and sparkling sugared cranberries create a dessert that feels festive and thoughtfully made. It takes a little time, but the end result is always worth the effort.