Cranberry Meringue Pie
Cranberry meringue pie is made with a smooth, tangy cranberry curd and topped with fluffy toasted meringue. The bold cranberry flavor balances the sweetness of the meringue, while the bright red filling makes this pie especially striking for holidays and special occasions.
Ingredients
Crust
Cranberry Curd
- 20 oz Cranberries (565g) frozen or fresh
- 1⅔ cup Granulated Sugar (335g)
- 2 strips Orange Peel
- ¾ cup Orange Juice
- 6 oz Unsalted Butter (12tbsp) cubed
- 3 Eggs
- 3 Egg Yolks save the whites for the meringue topping
Meringue Topping
- 3 Egg Whites
- ¾ cup Granulated Sugar (150g)
- ¼ tsp Cream of Tartar optional
Instructions
Make the Cranberry Curd
- In a 2-quart pot set over medium-low heat, combine the cranberries, sugar, orange juice, and orange peel.
- Continue heating, stirring occasionally, until the cranberries begin to burst. This process should take at least 15 minutes.
- While heating the cranberries, in a large mixing bowl, whisk together the eggs and egg yolks.
- Set a fine-mesh strainer over a large bowl. Once most of the cranberries have burst and the mixture has been gently simmering for several minutes, begin straining the mixture a little at a time. Use a wooden spoon or rubber spatula to press the cranberries firmly against the strainer, pushing as much liquid through as possible. Discard the remaining cranberry skins, and repeat until the entire mixture has been fully strained.
- Transfer the strained cranberry juice mixture into a pitcher or measuring cup with a spout. While whisking the eggs from step 3 vigorously, very slowly pour the hot cranberry juice into the eggs, continuing to whisk until the mixture is fully combined and smooth.
- Pour the entire mixture back into the pot and return it to low heat, stirring constantly.
- Just as the cranberry curd is about to reach a boil, remove the pot from the heat and immediately whisk in the unsalted butter.
- Once the butter has fully melted and been incorporated, strain the cranberry curd through the fine-mesh strainer directly into your prepared pie shell.
- Transfer the pie to the refrigerator for at least 3 hours, or until the cranberry curd has fully set.
Make the Meringue Topping
- Set up a double boiler by filling a pot with 1 to 2 inches of water and placing a heatproof bowl on top. The bowl should be slightly larger than the pot, with its bottom hovering just above the water. Bring the water to a boil over medium heat.
- In the heatproof bowl, whisk together the egg whites, sugar, and optional cream of tartar. Keep the bowl over the double boiler and whisk gently until the mixture reaches 160°F (71°C), using a candy thermometer to check the temperature.
- Immediately transfer the mixture to a stand mixer fitted with a whisk attachment. Whip on high speed until stiff peaks form.
- Spread the meringue evenly over the chilled cranberry curd, making sure to seal the edges where the meringue meets the crust.
- Toast the meringue using a kitchen torch.
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