Thursday, December 8, 2016

Mile High Cranberry Meringue Pie

We woke up on Thanksgiving morning, and started making the feast with this recipe. After being finished, the pie needs to sit in the fridge for at least 4 hours, so, after we made it we could put it away and focus on other dishes.
The pie turned out delicious. The meringue was perfect and the tart cranberry filling really complemented it well. We did cheat a little and use a prepared pie crust, but we don't think it detracted from the pie too much, it was still wonderful! In addition, it also looks beautiful!

Mile High Cranberry Meringue Pie

Out of the oven!

Ready to bake!


Baked pie crust

Cranberry filling!



4 large eggs, separated
Pastry for single-crust pie (9 inches)
4 cups fresh or frozen cranberries, thawed
2-1/4 cups sugar, divided
3/4 cup water
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 tablespoons butter
2 teaspoons vanilla extract, divided
1/2 teaspoon cream of tartar


1. Preheat oven to 425°. Let egg whites stand 30 minutes at room temperature.0
2. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
3. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15-20 minutes or until edges are light golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce heat to 325°.
4. In a large saucepan, combine cranberries, 1-1/2 cups sugar and water. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, 4-6 minutes or until berries stop popping, stirring occasionally. Remove from heat. In a small bowl, whisk egg yolks, 1/4 cup sugar, flour and salt until blended. Gradually whisk in 1/2 cup of hot cranberry liquid; return all to saucepan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and 1 teaspoon vanilla.
5. For meringue, beat egg whites with cream of tartar and remaining vanilla on medium speed until foamy. Add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Transfer hot filling to pastry. Spread meringue evenly over hot filling, sealing to edge of pastry. Bake 25-30 minutes or until meringue is golden brown. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Yield: 8 servings. 

What we liked:

Everything! It was great. 

What we didn't like:


What Kaspian thought about it:

He was also suspicious of this

Next time:

No changes needed. 

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