Recipe: Cranberry Meringue Pie

Posted online December 9, 2015 | 8:49 pm

Ingredients

Prepared pie crust
For pie filling:
1 cup sugar
2 cups water
2 12-ounce bags of fresh cranberries
For meringue:
1/4 teaspoon cream of tartar
3 egg whites (large)
2/3 cup sugar
pinch of salt
1 teaspoon vanilla

Prep Time:

30 min

Cook Time:

15 min

Serves:

If you love meringue pies, you'll love this one with a holiday focus. Cranberry Meringue Pie is the perfect complement to your traditional meal!

Foodie Byte: You can substitute orange juice for half of the water if you want a more citrusy flavor. You can also add a layer of lemon curd before putting on the meringue.

Preparation

Boil down the sugar, water and cranberries into a cranberry sauce, which takes about 15 minutes on stovet op over medium to high heat, stirring vigorously throughout.
Strain, so you just have the pulp.
Let cool.
Bake prepared pie crust according to package directions for a filled fruit or cream pie; if using homemade crust, bake according to your recipe.
Take prepared pie crust while it is still warm, and pour in filling.
Make meringue by beating egg whites with an electric mixer until foamy, adding cream of tartar as you whisk the egg whites.
Important: Make sure cream of tartar does not get stuck on the sides--stop the mixer as needed to scrape.
Once it has soft, foamy peaks, slowly add sugar.
Continue to beat until peaks form, then add 1 teaspoon vanilla and a pinch of salt.
Pillow meringue onto top of cranberries.
Bake at 350 degrees for 15 minutes or until meringue is nicely browned.
Serve cold.