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Cranberry Meringue Pie Eating Well Magazine

CRANBERRY MERINGUE PIE EATING WELL MAGAZINE

if you’re a fan of lemon meringue pie, you’ll love this festive cranberry meringue pie recipe. for the fluffiest meringue, set your eggs out at room temperature for about 15 minutes or submerge (in the shell) in a bowl of lukewarm water for 5 minutes before beating—egg whites at room temperature will gain more volume than cold whites.

Time: 35 minutes

Steps:

  • preparation
  • preheat oven to 350f coat a 9-inch pie pan with cooking spray
  • to prepare crust: stir flour , 1 / 2 cup sugar and 1 / 4 teaspoon salt in a medium bowl
  • stir in oil and butter with a fork until well blended and crumbly
  • using the back of a spoon , firmly press the dough into the bottom and up the sides of the prepared pan
  • bake the crust until it just begins to brown , about 20 minutes
  • to prepare filling: meanwhile , combine cranberries and orange juice in a medium saucepan
  • bring to a boil over high heat and cook , stirring occasionally , until all the cranberries are beginning to break down , 5 to 6 minutes
  • pour through a fine-mesh sieve into a medium bowl , pressing on the solids to extract all the juice
  • whisk 3 / 4 cup sugar into the juice until combined
  • whisk in whole egg and 3 egg yolks
  • return the cranberry mixture to the saucepan and cook over medium heat , stirring constantly and vigorously , until it thickens and just starts to bubble as you are stirring , 4 to 5 minutes
  • pour the warm filling into the warm crust
  • set aside while you prepare the meringue topping
  • to prepare topping: beat the 3 egg whites in a large bowl with an electric mixer on medium speed until frothy
  • add cream of tartar and pinch of salt and beat at high speed until soft peaks form
  • very slowly add 1 / 3 cup sugar , beating constantly , until the mixture holds stiff , shiny peaks
  • beat in vanilla
  • spoon the meringue over the filling , then gently spread to the edges of the crust
  • make peaks in the meringue with the back of a spoon or a small off-set spatula
  • bake until the top is lightly browned , about 15 minutes
  • cool the pie on a wire rack to room temperature , at least 3 hours , before serving
  • bake with white whole-wheat flour , made from a special variety of white wheat , and whole-wheat pastry flour , milled from soft wheat and containing less gluten
  • both provide the nutritional benefits of whole grains
  • find them in large supermarkets , natural-foods stores and online at bobsredmill
  • com and kingarthurflour
  • com
  • store in the freezer


cranberry meringue pie   eating well magazine image

Number Of Ingredients: 11

Ingredients:

  1. fresh cranberries
  2. orange juice
  3. granulated sugar
  4. egg
  5. eggs
  6. cream of tartar
  7. salt
  8. vanilla
  9. white whole wheat flour
  10. canola oil
  11. butter


CRANBERRY MERINGUE PIE

"This sweet-tart cranberry pie is simply mouthwatering and a nice change for the holidays from the typical apple and pumpkin pies."Tina Dierking, Showhegan, Maine.

Recipe From tasteofhome.com

Provided by Taste of Home

Time 50m

Yield 8 servings.

Steps:

  • Place cranberries in a food processor; cover and pulse until coarsely chopped. , In a large saucepan, combine the cranberries and next seven ingredients. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer for 10 minutes, stirring constantly. Keep warm., In a large bowl, beat egg whites until foamy. Add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, beating until stiff peaks form. Spoon warm filling into pastry shell. , Spread meringue evenly over filling, sealing to crust. Bake at 350° for 18-22 minutes or until golden brown. Cool for 1 hour. Chill, covered, for at least 4 hours.


Cranberry Meringue Pie image

Number Of Ingredients: 13

Ingredients:

  • 1 package (12 ounces) fresh or frozen cranberries, thawed
  • 1 cup orange juice
  • 3/4 cup water
  • 3/4 cup sugar
  • Sugar substitute equivalent to 3/4 cup sugar
  • 1/3 cup quick-cooking tapioca
  • 2 teaspoons grated orange zest
  • 1/4 teaspoon salt
  • MERINGUE:
  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar
  • 1 pastry shell (9 inches), baked


MILE-HIGH CRANBERRY MERINGUE PIE

Your holiday crowd will be blown away when they see this pie with towering meringue on top. Let it sit in your refrigerator for at least four hours for best results. -Marcia Whitney, Gainesville, Florida

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h25m

Yield 8 servings.

Steps:

  • Preheat oven to 425°. Let egg whites stand 30 minutes at room temperature., On a lightly floured surface, roll dough 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. Refrigerate 30 minutes. , Line unpricked crust 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°., 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., 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.


Mile-High Cranberry Meringue Pie image

Number Of Ingredients: 10

Ingredients:

  • 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


CRANBERRY MERINGUE PIE

I found this recipe and made it....wow was it good! A unique blend of flavors and a very different meringue pie.

Recipe From food.com

Provided by Sherrybeth

Time 1h

Yield 1 9 inch pie

Steps:

  • Combine cranberries, one cup of sugar, cran-apple juice and salt in a large saucepan.
  • Bring to a boil then reduce heat and simmer for 5 minutes over medium heat; stirring occasionally, until cranberries "pop".
  • Pour the cranberries through a mesh strainer and discard skins/solids.
  • Return the drained mix to the saucepan and add the cornstarch and water.
  • Stir well over medium-high heat and then add ginger.
  • Bring this mixture to a boil and cook for 2 minutes, stirring constantly.
  • Remove from the heat after 2 minutes and add the butter and vanilla, mixing well.
  • Pour this mixture into your pre-baked pie crust.
  • Prepare your merinuge by beating the egg whites and cream of tartar at high speed with an electric mixer until they become foamy. Add the 1/3 cup of sugar a teaspoonful at a time until stiff peaks form and sugar is dissolved (about 4 minutes).
  • Add the lime rind and beat slowly until just blended.
  • Cover the cranberry mixture with the meringue and sealing to the edge of the pie crust.
  • Bake at 325 degrees for 25 minutes or until meringue is a light golden brown.
  • Cool completely on a wire rack before serving.


Cranberry Meringue Pie image

Number Of Ingredients: 14

Ingredients:

  • 1 (9 inch) pie crusts, baked
  • 2 (12 ounce) packages fresh cranberries
  • 1 cup sugar
  • 1/3 cup cranberry-apple juice
  • 1/4 teaspoon salt
  • 3 tablespoons cornstarch
  • 1/3 cup water
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 3 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/3 cup sugar
  • 1/2 teaspoon lime rind, finely grated


MERINGUE CRANBERRY PIE

Folks who favor the tartness of cranberries will fall for this pretty pie. The crimson berries look so beautiful under the airy meringue topping.

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h

Yield 8 servings.

Steps:

  • Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle. Transfer to a 9-in. deep-dish pie plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , Meanwhile, in a large saucepan, combine the cranberries, sugar and water. Cook, stirring occasionally, over medium heat until berries pop, about 15 minutes. In a small bowl, combine the egg yolks, flour and salt. Remove cranberry mixture from the heat; stir a small amount into egg mixture. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and extract. Pour into crust., For meringue, in a large bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust., Bake at 350° until golden brown, 18-22 minutes. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.


Meringue Cranberry Pie image

Number Of Ingredients: 14

Ingredients:

  • Pastry for single-crust pie (9 in.)
  • 4 cups fresh or frozen cranberries, thawed
  • 2 cups sugar
  • 3/4 cup water
  • 4 large egg yolks, room temperature
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 1/2 teaspoon almond extract
  • MERINGUE:
  • 4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar


CRANBERRY-MERINGUE TART

Martha bakes this spectacular cranberry tart at Thanksgiving. It has an easy press-in crust made with a buttery mixture of crushed saltines which balances out the pucker-perfect curd filling. The finishing touch is a creamy meringue "wreath" piped on top.

Recipe From marthastewart.com

Provided by Martha Stewart

Time 3h15m

Yield Serves 8 to 10

Steps:

  • Crust: Preheat oven to 350°F. Place crackers in the bowl of a food processor and process until finely ground. Add butter and sugar; pulse to combine. Firmly press mixture into the bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Freeze 10 minutes. Bake until crust is golden brown, 20 to 25 minutes. Let cool completely on a wire rack.
  • Filling: Meanwhile, combine cranberries, orange juice, 1/2 cup water, and salt in a saucepan. Bring to a boil, then reduce heat to medium, cover, and simmer, stirring occasionally, until berries burst and are very soft, 10 to 15 minutes. Press mixture through a fine-mesh sieve, scraping back of sieve to get all of pulp (you should have about 1 3/4 cups pulp and liquid); discard solids. Return mixture to pan; stir in sugar and cook over medium-high heat, stirring, until dissolved. Whisk in butter.
  • In a heatproof bowl, whisk together yolks and whole egg, then gradually whisk in half of hot cranberry mixture. Add egg mixture back to pan; cook over medium heat, stirring constantly, until thickened and coating the back of a wooden spoon, about 8 minutes. Strain through sieve (to remove any bits of cooked egg) into tart crust. Press plastic wrap directly on surface of curd and refrigerate until cold, at least 2 hours and up to overnight. (Tart can be made ahead to this point and refrigerated up to 2 days.)
  • Topping: When ready to serve, whisk together egg whites and sugar in a heatproof bowl set over (but not in) a pot of simmering water until hot and sugar has dissolved. Transfer to a mixer bowl and beat on medium-high speed until stiff, glossy peaks form. Whisk in vanilla.
  • Transfer mixture to a piping bag fitted with a large petal tip (such as Wilton 127D) or other decorative tip. To create a wreath, hold bag so wider part of tip faces away from you and bag is almost perpendicular to tart (about 2 inches in from edge, and at a 45 degree angle to it). Press on bag, holding it in one place for a few seconds, then lift up slightly and pull toward you, creating an elongated dollop angled toward edge of tart.
  • Repeat, starting at the same point but angled toward center of tart. Continue to repeat around edge of tart to create wreath shape. (You can also dollop all of meringue over top of tart and create swoops with the back of a spoon.) Brown meringue with a kitchen torch or under broiler, 30 seconds to 1 minute. Finished tart is best eaten the same day, but can be refrigerated, covered, up to 1day.


Cranberry-Meringue Tart image

Number Of Ingredients: 12

Ingredients:

  • 4 ounces saltine crackers (about 36; 1 sleeve)
  • 1 stick unsalted butter, softened
  • 1/4 cup sugar
  • 3 1/2 cups fresh or unthawed frozen cranberries (one 12-ounce package)
  • 2/3 cup fresh orange juice (from about 3 oranges
  • 1/2 teaspoon kosher salt (we use Diamond Crystal)
  • 1 1/2 cups sugar
  • 4 tablespoons unsalted butter, cut into pieces
  • 2 large egg yolks (reserve whites for topping), plus 1 large whole egg
  • 3 large egg whites
  • 3/4 cup sugar
  • 1 teaspoon pure vanilla extract


CRANBERRY MERINGUE PIE

Recipe From foodnetwork.com

Provided by Food Network

Time 6h

Yield 8 servings

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crust: Toss the cookie crumbs with the melted butter in a medium bowl until well combined. Press into a 9-inch pie plate and bake until golden, about 15 minutes. Cool completely before filling.
  • For the filling: Put 2 tablespoons water in a small bowl and sprinkle the gelatin evenly over the top. Let stand 3 minutes.
  • Meanwhile, put the Brandied Cranberry Sauce, sugar and lime zest in a medium saucepan and bring to a simmer over medium-high heat. Remove from the heat and stir in the gelatin mixture and orange juice; set aside to cool slightly, about 15 minutes. Pour the filling into the prepared crust and refrigerate until set, at least 4 hours.
  • For the meringue topping: Once the pie is set, put the egg whites, sugar and salt in a heatproof bowl set over, not in, a saucepan of simmering water. Whisk until the sugar is dissolved and the egg whites are foamy and warm to the touch. Remove from the heat, and whip in a stand mixer on medium-high to stiff, glossy peaks.
  • To assemble the pie: Spread the meringue over the top of the set filling. Using a kitchen torch, brown the meringue all over. Slice and serve.
  • Combine the cranberries, sugar and brandy in a medium saucepan and bring to a simmer over medium-high heat. Cook, stirring occasionally, until thickened and some of the cranberries have burst, about 20 minutes. Use right away or refrigerate, covered, for up to 1 week.


Cranberry Meringue Pie image

Number Of Ingredients: 13

Ingredients:

  • 1 1/2 cups fine vanilla wafer cookie crumbs (from about 40 cookies)
  • 1 stick (8 tablespoons) unsalted butter, melted
  • 1 1/2 teaspoons unflavored gelatin
  • 2 cups Brandied Cranberry Sauce, recipe follows
  • 1/2 cup granulated sugar
  • 1 heaping teaspoon finely grated lime zest
  • 1 tablespoon freshly squeezed orange juice
  • 3 large egg whites, at room temperature
  • 1 cup granulated sugar
  • 1/8 teaspoon fine salt
  • 6 cups fresh cranberries
  • 3 cups granulated sugar
  • 2/3 cups brandy


MINI CRANBERRY MERINGUE PIE

This petite pie-for-one is baked in a tender, crumbly pate sucree crust. Blood orange juice provides the tart berries with a mild sweetness. The individual desserts can be assembled and baked a day ahead; add the meringue just before serving for the freshest presentation.

Recipe From marthastewart.com

Provided by Martha Stewart

Yield Makes 12

Steps:

  • Preheat oven to 375 degrees. On a lightly floured surface, roll out dough to 1/8 inch thick. Cut out 4 1/8-inch fluted rounds, and fit into cups of a standard 12-cup muffin tin (not nonstick). Pierce bottoms with tines of a fork. Freeze 15 minutes.
  • Line each shell with parchment paper, and fill with pie weights or dried beans. Bake 15 minutes. Remove weights and parchment. Return to oven; bake until bottoms are just turning golden, 5 minutes more. Transfer to wire racks; let cool 5 minutes. Remove shells from tin; let cool completely.
  • Bring 2 cups cranberries, 1 cup sugar, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat, and simmer mixture, stirring occasionally, until cranberries have burst, about 5 minutes. Pour through a coarse sieve, then a fine sieve; discard solids. (You should have about 1 3/4 cups; if you have less, add water).
  • Bring strained cranberry juice, 1/4 cup sugar, the zests, salt, cinnamon, cloves, and remaining 1 1/4 cups cranberries to a boil in a medium saucepan, stirring occasionally. Reduce heat; simmer, stirring occasionally, until cranberries are soft but have not burst, about 3 minutes.
  • Meanwhile, stir cornstarch, blood orange juice, and 1/4 cup water in a bowl; whisk into cranberry mixture. Bring to a boil, stirring constantly. Cook, stirring, until translucent, about 1 minute. Divide among prepared shells. Refrigerate until set, about 1 hour (up to overnight).
  • Preheat broiler. Put egg whites and remaining 1/4 cup sugar into the heatproof bowl of an electric mixer set over a pan of simmering water; whisk until sugar has dissolved and mixture is hot to the touch. Attach to mixer fitted with the whisk attachment; beat on medium speed until foamy. Raise speed to high. Add cream of tartar; beat until medium, glossy peaks form. Divide the meringue evenly among pies.
  • Set pies under broiler until tops are browned, 30 seconds to 1 minute.


Mini Cranberry Meringue Pie image

Number Of Ingredients: 11

Ingredients:

  • All-purpose flour, for work surface
  • Easy Pate Sucree, Citrus Variation
  • 3 1/4 cups fresh cranberries (12 ounces)
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons finely chopped blood orange zest, plus 1/4 cup blood orange juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • Pinch of ground cloves
  • 3 tablespoons cornstarch
  • 3 large egg whites
  • Pinch of cream of tartar


CRANBERRY MERINGUE PIE

Make and share this Cranberry Meringue Pie recipe from Food.com.

Recipe From food.com

Provided by Heather N.

Time 4h

Yield 1 pie, 10 serving(s)

Steps:

  • Preheat oven to 350°F Coat a 9-inch pie pan with cooking spray.
  • To prepare crust: Stir flour, 1/2 cup sugar and 1/4 teaspoon salt in a medium bowl. Stir in oil and butter with a fork until well blended and crumbly (it should look like wet sand). Using the back of a spoon, firmly press the dough into the bottom and up the sides of the prepared pan. Bake the crust until it just begins to brown, about 20 minutes. (Keep the oven on for Step 4.).
  • To prepare filling: Meanwhile, combine cranberries and orange juice in a medium saucepan. Bring to a boil over high heat and cook, stirring occasionally, until all the cranberries are beginning to break down, 5 to 6 minutes. Pour through a fine-mesh sieve into a medium bowl, pressing on the solids to extract all the juice. Whisk 3/4 cup sugar into the juice until combined. Whisk in whole egg and 3 egg yolks. Return the cranberry mixture to the saucepan and cook over medium heat, stirring constantly and vigorously, until it thickens and just starts to bubble as you are stirring, 4 to 5 minutes. Pour the warm filling into the warm crust. Set aside while you prepare the meringue topping.
  • To prepare topping: Beat the 3 egg whites in a large bowl with an electric mixer on medium speed until frothy. Add cream of tartar and pinch of salt and beat at high speed until soft peaks form. Very slowly add 1/3 cup sugar, beating constantly, until the mixture holds stiff, shiny peaks. Beat in vanilla. Spoon the meringue over the filling, then gently spread to the edges of the crust. Make peaks in the meringue with the back of a spoon or a small off-set spatula. Bake until the top is lightly browned, about 15 minutes. Cool the pie on a wire rack to room temperature, at least 3 hours, before serving.
  • TIPS & NOTES: Bake with white whole-wheat flour, made from a special variety of white wheat, and whole-wheat pastry flour, milled from soft wheat and containing less gluten. Both provide the nutritional benefits of whole grains. Find them in large supermarkets, natural-foods stores and online at bobsredmill.com and kingarthurflour.com. Store in the freezer.


Cranberry Meringue Pie image

Number Of Ingredients: 14

Ingredients:

  • 3/4 cup white whole wheat flour (see Tip) or 3/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 3 tablespoons canola oil
  • 2 tablespoons butter, softened
  • 1 (12 ounce) bag cranberries (fresh or frozen-thawed)
  • 1 cup orange juice
  • 3/4 cup granulated sugar
  • 1 large egg
  • 3 large eggs, separated
  • 1/4 teaspoon cream of tartar
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • 1/3 cup granulated sugar


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