Print

Cranberry Meringue Pie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A festive, elegant holiday pie featuring a vibrant tart cranberry filling, a silky toasted meringue cloud, and sparkling sugared cranberries atop a buttery homemade crust. Sweet, tangy, and beautifully celebratory.

Ingredients

Pastry:

2 1/2 cups all-purpose flour

1 tbsp sugar

3/4 tsp salt

12 tbsp (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces

6 tbsp (or more) ice water

Filling:

1 1/2 cups fresh cranberries

2 cinnamon sticks

2 cloves

2 oranges, plus zest of 1

2 lemons, plus zest of 1

3/4 cup granulated sugar

3 1/2 tbsp cornstarch

1/4 cup unsalted butter

4 egg yolks + 1 whole egg

Meringue:

3 large egg whites

2/3 cup sugar

1/4 tsp cream of tartar

1 tsp vanilla extract

Sugared Cranberries:

1 cup water

1 cup fresh cranberries

1 cup granulated sugar

1/2 cup superfine sugar

Instructions

  1. Make pastry: Process flour, sugar, and salt. Add butter; pulse to coarse meal. Add water and pulse until moist clumps form. Shape into a disk, wrap, and chill 2 hours or overnight.
  2. Roll dough to 1/4-inch thickness and line a 9-inch pie dish. Trim, fold under, and crimp edges. Prick base. Freeze 30 minutes.
  3. Blind bake: Preheat oven to 400°F. Line crust with parchment, add pie weights, and bake 25–30 minutes. Reduce heat to 300°F, remove weights, and bake 10–15 minutes more. Cool completely.
  4. Make sugared cranberries: Heat water and sugar until dissolved; pour over rinsed cranberries. Chill 4 hours. Drain and roll in superfine sugar. Dry 1 hour.
  5. Make filling: Cook cranberries, spices, and citrus zests with 3 tbsp water for 10–15 minutes until berries burst. Press through a sieve.
  6. Whisk cornstarch into citrus juices. Add strained cranberry mixture and sugar. Cook until thickened. Whisk in butter, then eggs one at a time. Cook 5–10 minutes until it coats a spoon. Pour into crust and chill 30 minutes.
  7. Make meringue: Combine whites, sugar, cream of tartar, and vanilla over simmering water, stirring until sugar dissolves. Beat to stiff peaks.
  8. Pipe or spread meringue over pie. Torch until golden.
  9. Garnish with sugared cranberries and serve immediately.

Notes

Swap citrus for all lemon or add grapefruit zest for complexity.

Graham cracker crust works for a quicker base.

Swiss meringue or whipped cream can replace the topping.

Sugared cranberries keep well for several days.

Frozen cranberries work with a slightly longer cook time.

Nutrition

Find it online: https://chocolatecoveredamy.com/cranberry-meringue-pie/