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Cranberry-Lemon Meringue Pie

My daughter Eliana came up with the idea for this pie one morning when she woke up early to bake. She combined the way she and I make fresh black raspberry cobbler in the summer with other recipes for cranberry sauce and lemon meringue pie. The color is absolutely beautiful, and the flavors are smooth and delicious. One of her best friends says it’s the best pie she’s ever had. —Sonia Buhrer-Bowen, Carroll, OH
  • Total Time
    Prep: 45 min. + chilling Bake: 30 min. + cooling
  • Makes
    8 servings

Ingredients

  • Pastry for single-crust pie
  • 3 cups fresh or frozen cranberries, thawed
  • 1-1/4 cups sugar
  • 1/3 cup water
  • 2 tablespoons lemon juice
  • 3 tablespoons quick-cooking tapioca
  • 1/2 teaspoon grated lemon peel
  • 3 large eggs
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla extract
  • MERINGUE:
  • 3 large egg whites, room temperature
  • 1/2 teaspoon cream of tartar
  • 6 tablespoons sugar
  • 1/2 teaspoon vanilla extract

Directions

  • Preheat oven to 450°. On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
  • Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
  • Bake 8-10 minutes or until bottom is lightly browned. Remove foil and weights; bake 4-6 minutes longer or until golden brown. Cool on a wire rack. Reduce oven setting to 350°.
  • In a large saucepan, combine cranberries, sugar, water and lemon juice. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, 4-6 minutes or until berries pop, stirring occasionally. Stir in tapioca and lemon peel. Remove from heat; cool slightly. Process half of the cranberry mixture in a food processor until smooth. Return to pan.
  • In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla.
  • For meringue, in a large bowl, beat egg whites with cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Beat in vanilla.
  • Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Bake 15-18 minutes or until meringue is golden brown. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Cover and refrigerate 1 hour.
Nutrition Facts
1 piece: 421 calories, 16g fat (10g saturated fat), 117mg cholesterol, 223mg sodium, 64g carbohydrate (43g sugars, 2g fiber), 6g protein.

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