Cranberry Meringue Pie Recipe 455

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MILE-HIGH CRANBERRY MERINGUE PIE



Mile-High Cranberry Meringue Pie image

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

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 486 calories, Fat 17g fat (10g saturated fat), Cholesterol 131mg cholesterol, Sodium 289mg sodium, Carbohydrate 80g carbohydrate (59g sugars, Fiber 3g fiber), Protein 6g protein.

MERINGUE CRANBERRY PIE



Meringue Cranberry Pie image

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

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 14

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

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.

Nutrition Facts : Calories 509 calories, Fat 17g fat (10g saturated fat), Cholesterol 130mg cholesterol, Sodium 285mg sodium, Carbohydrate 86g carbohydrate (66g sugars, Fiber 2g fiber), Protein 6g protein.

CRANBERRY MERINGUE PIE



Cranberry Meringue Pie image

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

Provided by Sherrybeth

Categories     Pie

Time 1h

Yield 1 9 inch pie

Number Of Ingredients 14

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

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.

Nutrition Facts : Calories 2692.7, Fat 84, SaturatedFat 29.6, Cholesterol 61.1, Sodium 1865.8, Carbohydrate 475, Fiber 40.4, Sugar 309.2, Protein 25

CRANBERRY MERINGUE PIE



Cranberry Meringue Pie image

Provided by Food Network

Categories     dessert

Time 6h

Yield 8 servings

Number Of Ingredients 13

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

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 CURD PIE WITH MERINGUE TOPPING



Cranberry Curd Pie with Meringue Topping image

This is cranberry curd pie made easy with the addition of one surprisingly convenient ingredient - canned cranberry sauce. The curd has the ideal balance of tart and sweet, and once it's topped with a pillowy mound of meringue, the pie is a real show stopper. For extra flair, use a kitchen torch to brulee the meringue before serving. What's more, the pie can be made a day before serving, for a perfect make-ahead dessert when entertaining.

Provided by Food Network Kitchen

Categories     dessert

Time 8h

Yield 6 to 8 servings

Number Of Ingredients 8

1 sheet refrigerated pie dough, thawed if frozen
6 large eggs
1 teaspoon grated orange zest plus 1/4 cup fresh orange juice
2/3 cup sugar
Pinch kosher salt
Two 14-ounce cans jellied cranberry sauce
10 tablespoons unsalted butter, cut into 1/2-inch cubes
1/4 teaspoon cream of tartar

Steps:

  • Preheat the oven according to the pie-dough package instructions for "Baked Shell." Unroll the pie dough, fit it into a 9-inch pie plate and crimp or decorate the edges as desired. Prick the bottom and sides of the dough with a fork and bake as directed. Let cool completely on a wire rack.
  • Preheat the oven to 350 degrees F.
  • Separate 4 of the eggs, reserving the egg whites for the meringue. Add the egg yolks, remaining 2 whole eggs, orange zest and juice, salt, 1/3 cup of the sugar and the jellied cranberry sauce to a medium pot. Add the butter, set the pot over medium heat and cook, whisking continuously, until the butter is melted and the curd has thickened and reached a temperature of 170 degrees F on an instant-read thermometer, about 10 minutes. Strain the mixture into a large bowl, then pour into the cooled pie crust. Bake until the curd is just starting to set but still jiggly in the center, 10 to 12 minutes.
  • Let the pie cool to room temperature, about 1 hour, then refrigerate until the curd is chilled and completely set, at least 6 hours or up to overnight.
  • When ready to serve, make the meringue. Beat the reserved 4 egg whites in a medium bowl with an electric mixer on medium speed until frothy, 2 to 3 minutes. Whisk in the cream of tartar and then gradually add the remaining 1/3 cup sugar, a spoonful at a time. Whisk on medium-high speed until the meringue is glossy and holds a stiff peak when the whisk is lifted, 8 to 10 minutes.
  • Dollop the meringue over the pie in an even layer. Use a kitchen torch if desired to brulee the top.

CRANBERRY MERINGUE PIE



Cranberry Meringue Pie image

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

Provided by Heather N.

Categories     Pie

Time 4h

Yield 1 pie, 10 serving(s)

Number Of Ingredients 14

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

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 TART



Cranberry-Meringue Tart image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h15m

Yield Serves 8 to 10

Number Of Ingredients 12

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

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.

LEMON-CRANBERRY MERINGUE PIE



Lemon-Cranberry Meringue Pie image

Sweet and soft as air, meringue is what gives this show-stopper of a pie its fluffy, bouffant appearance. Looks aside, the meringue serves an important purpose in balancing the easy lemon curd filling. To take this pie to legendary status, we added a thin layer of cranberry gelée for extra pucker-up power and quickly kissed the peaks of the meringue with a kitchen torch.

Provided by Greg Lofts

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h30m

Yield Serves 10 to 12

Number Of Ingredients 16

1 recipe Deep-Dish Pâte Brisée crust
Unbleached all-purpose flour, for dusting
1 1/3 cups sugar
1/3 cup cornstarch
1/2 teaspoon kosher salt
4 large egg yolks (whites reserved for meringue)
2 teaspoons grated lemon zest, plus 3/4 cup fresh juice
4 tablespoons unsalted butter, cut into 1/2-inch pieces
10 ounces fresh cranberries, rinsed and drained; or frozen cranberries (about 2 1/2 cups)
1/2 cup sugar
2 tablespoons cornstarch
Pinch of kosher salt
5 large egg whites, room temperature
3/4 cup sugar
1/2 teaspoon cream of tartar
1 teaspoon pure vanilla extract

Steps:

  • Crust: Preheat oven to 400°F. Roll out dough on a lightly floured surface to an approximately 13-inch round. Transfer to a 9-by-2-inch fluted tart pan, or a 9-inch deep-dish pie dish. Trim dough to be flush with edges of pan.
  • Line with parchment and fill with dried beans or pie weights. Bake until crust is set and dry, about 25 minutes. Remove beans and parchment; continue baking until crust is golden on bottom, about 15 minutes. Transfer to a wire rack; let cool completely.
  • Lemon Filling: Combine sugar, cornstarch, and salt in a saucepan. Whisk in egg yolks, lemon zest, and 1 1/3 cups water until smooth. Bring mixture to a boil over medium-high heat, whisking frequently; boil 1 minute.
  • Remove from heat; whisk in lemon juice and butter until smooth. Pour mixture into crust. Refrigerate until filling is cool and set, about 30 minutes.
  • Cranberry Gelée: Combine cranberries, sugar, cornstarch, salt, and 3/4 cup water in a saucepan. Bring to a boil over medium-high heat, stirring occasionally; boil 1 minute. Press through a fine-mesh sieve (discarding solids), then pour over chilled and set lemon pudding in crust, gently spreading to edges with an offset spatula. Refrigerate until cold and set, at least 30 minutes or, loosely covered, up to 1 day. If using tart pan, remove pie from pan and transfer to a serving plate or cake stand.
  • Meringue: In the bowl of a mixer set over (but not in) a bowl of simmering water, beat egg whites and sugar until sugar has dissolved and mixture is hot. Transfer to mixer fitted with the whisk attachment; beat on low speed until foamy. Add cream of tartar and vanilla, increase speed to medium-high and whisk until stiff, glossy peaks form, about 8 minutes.
  • Spoon meringue onto center of pie, spreading slightly and leaving a 1-inch border between meringue and crust. Wave a kitchen torch over meringue until browned in places. Cut pie into wedges; serve. (Pie is best eaten the same day.)

CRANBERRY MERINGUE PIE



Cranberry Meringue Pie image

Provided by Jonathan Reynolds

Categories     project, sauces and gravies, dessert

Time 45m

Yield 8 servings

Number Of Ingredients 14

1 1/2 cups fine graham cracker crumbs
6 tablespoons unsalted butter, melted
1/3 cup sugar
2 1/2 cups frozen cranberries
6 tablespoons unsalted butter
1 1/4 cups sugar
8 large egg yolks
3 1/4 cups frozen cranberries (1 bag)
3/4 cup sugar
1 tablespoon cornstarch
1/2 cup plus 1 tablespoon sugar
4 large egg whites
Pinch salt
1/2 cup coarsely chopped dried cranberries

Steps:

  • To make the crust, preheat the oven to 375 degrees. Whisk together the crumbs, butter and sugar. Scrape into a 9-inch glass pie plate and press evenly across the bottom and sides. Bake until the crust just begins to brown, 7 to 10 minutes. Set aside.
  • To make the curd, put the cranberries and 1/2 cup water in a saucepan. Heat until the cranberries pop, about 5 minutes. Purée in a food processor and strain through a sieve. Return to the pan, add the butter and sugar and heat until the butter melts and sugar dissolves.
  • Whisk the yolks until smooth. Very slowly whisk in the hot cranberry mixture. Return mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens a bit, about 5 minutes. (Do not allow to boil, or the eggs will scramble.) Set aside.
  • To make the filling, place the cranberries, sugar and 1/2 cup water in a small saucepan. Boil just until the sugar melts. Set aside.
  • Preheat the oven to 400 degrees. Position a rack in the top third of the oven. Have the curd and filling very hot. (Reheat the curd gently, stirring, to avoid scrambling the eggs.)
  • To make the meringue, put the cornstarch and 1 tablespoon sugar in a small saucepan. Stir in 1/3 cup water. Place over medium heat and stir until the mixture boils and becomes translucent. Set aside. In a medium bowl, beat the egg whites and salt until fluffy. Slowly add remaining sugar. Reduce speed to medium and add cornstarch mixture a tablespoon at a time. Beat just until meringue is glossy and holds stiff peaks. (Do not overbeat.) Fold in the dried cranberries.
  • Pour off any liquid from the filling and spread it in the pie shell. Top it with the cranberry curd. Add the meringue, covering the filling completely and making little decorative peaks. Place the pie on a baking sheet to catch any drips and bake until meringue peaks are nicely browned, 8 to 10 minutes. Let cool before serving or refrigerating.

Nutrition Facts : @context http, Calories 609, UnsaturatedFat 10 grams, Carbohydrate 96 grams, Fat 25 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 13 grams, Sodium 148 milligrams, Sugar 81 grams, TransFat 1 gram

CRANBERRY MERINGUE PIE RECIPE - (4.5/5)



Cranberry Meringue Pie Recipe - (4.5/5) image

Provided by á-48383

Number Of Ingredients 13

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, room temperature
1 cup granulated sugar
1/8 teaspoon fine salt
6 cups fresh cranberries
3 cups granulated sugar
2/3 cups brandy

Steps:

  • Meringue Topping: Preheat the oven to 350°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. Brandied Cranberry Sauce: 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. Yield: About 9 cups

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  • 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.
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From alive.com


LEMON CRANBERRY MERINGUE PIE - THANKSGIVING DESSERT
2020-01-14 Cranberry Gelee. Place the cranberries, sugar, cornstarch, salt, and water into a saucepan. Turn on the heat to med-high and bring the mixture to a boil. Boil for 1 minute and smash up the cranberries as you are stirring. Pour the cranberry mixture through a fine-mesh sieve into a bowl and gently press through.
From emilyfabulous.com


CRANBERRY MERINGUE PIE - NUTRITION BY BRITTANY
2016-11-18 To make the crust, place the flour and sugar in a food processor and process until combined. Slowly pour in the oil continuing to blend. Add the ice water and pulse a few times until the mixture resembles wet sand.
From nutritionbybrittany.com


CRANBERRY MERINGUE PIE - SAVORING ITALY
2021-11-14 Combine flour, salt and sugar in a food processor; pulse it one time to mix. Add the butter pieces and pulse 4 times. Add shortening one tablespoon at a time and pulse each time you add a tablespoon.
From savoringitaly.com


CRANBERRY MERINGUE PIE RECIPE | COOKING CHANNEL
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.
From cookingchanneltv.com


CRANBERRY MERINGUE PIE - WELLNESS.COM
Recipe Information - Description: - Cranberry meringue pie is a delicious French recipe usually served as a dessert. It requires about 4 hours of prep time and about 45 minutes of cooking time for a combined total time of 4 hours, 45 minutes. The overall cooking skill level is considered advanced. This recipe will yield 10 servings if prepared as directed. Servings - 10 - …
From wellness.com


CRANBERRY MERINGUE PIE — THE REDHEAD BAKER
2020-09-14 Instructions. Preheat oven to 350 degrees. Place the pie crust in a 9-inch pie plate. Prick all over with the tines of a fork, gently lay a sheet of foil over top, cover with pie weights or a mixture of dried beans and rice.
From theredheadbaker.com


CRANBERRY MERINGUE PIE | RECIPE - PINTEREST.COM
Jan 24, 2013 - "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.
From pinterest.com


CRANBERRY MERINGUE PIE RECIPE - ONE SWEET APPETITE
2021-03-08 Instructions. Combine the water and 1 cup of sugar in a heavy bottom saucepan and cook on high heat until the sugar is dissolved. Stir in …
From onesweetappetite.com


CRANBERRY MERINGUE PIE - THE BAKER CHICK
2012-11-21 Instructions. Preheat oven to 350 F. Roll out pie crust to ¼ inch thick and fit into pie dish, crimping the edges if desired. Fill un-baked shell with foil and either dried un-cooked beans or pie weights. Bake crust for 15 minutes, remove foil, and then bake for 5 minutes more or until just turning golden.
From thebakerchick.com


CRANBERRY MERINGUE PIE – RECIPES NETWORK
2016-05-15 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.
From recipenet.org


HOW TO MAKE VOLOGDA CRANBERRY PIE WITH MERINGUE (RECIPE)
Place cranberries, sugar and starch in a saucepan and heat for 2 minutes, stirring. Yulia Mulino. 7. Mash 1/3 of the berries with a blender. This …
From rbth.com


OFFICE OF RADIO & TELEVISION - CRANBERRY MERINGUE PIE
2004-12-05 Stir in butter and vanilla and cool. When cool pour cranberry mixture into baked pie shell. Make meringue by beating egg whites and confectioner's sugar until stiff peaks form. Put meringue all over cranberry mixture and brown in 350 degree oven for 12-15 minutes or until golden brown. Back to Recipes Main Page
From ortv.org


CRANBERRY MERINGUE PIE - PLAIN.RECIPES
Directions. 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.
From plain.recipes


CRANBERRY MERINGUE PIE RECIPE - RECIPESCHOICE
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CRANBERRY MERINGUE PIE RECIPE | MYRECIPES
Reduce oven temperature to 325º. Step 3. Combine cranberries, 1 cup sugar, cranberry-apple juice drink, and salt in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, over medium heat, stirring often, 5 to 7 minutes or until cranberry skins pop. Pour cranberries through a wire-mesh strainer into a bowl; discard solids.
From myrecipes.com


CRANBERRY – RASBERRY MERINGUE PIE RECIPE
2002-06-09 The best delicious Cranberry – Rasberry Meringue Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cranberry – Rasberry Meringue Pie recipe today! Hello my friends, this Cranberry – Rasberry Meringue Pie recipe will not disappoint, I promise! Made with simple ingredients, our Cranberry – Rasberry …
From bakerrecipes.com


CRANBERRY PIE WITH HONEY MERINGUE | BETTER HOMES & GARDENS
Preheat oven to 375°F. Spoon cooled filling into pie crust. Bake 30 to 35 minutes or until crust is golden brown and filling is bubbly. Let cool completely. Step 4. For meringue: In a large heatproof bowl whisk together honey, the 1/3 cup sugar, the egg whites, cinnamon, salt, and vanilla.
From bhg.com


CRANBERRY MERINGUE PIE - RECIPE | COOKS.COM
Boil sugar and water for 5 minutes. Add cranberries. Cook until skins pop open. Beat egg yolks with flour and salt, pour cranberries over mixture.
From cooks.com


CRANBERRY MERINGUE PIE - RECIPE - COOKS.COM
Combine cornstarch, salt and cranberry sauce. Bring slowly to a boil, stirring constantly. Cook until thickened. Add butter and vanilla. For meringue, beat egg whites stiff but not dry. Gradually beat in sugar one tablespoon at a time. Cover cranberry filling. Bake at …
From cooks.com


CRANBERRY MERINGUE PIE - COMPLETERECIPES.COM
2018-12-17 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.
From completerecipes.com


SKY HIGH CRANBERRY MERINGUE PIE - IMPERIAL SUGAR
Add egg and mix until well combined. Add salt and vanilla. 1. Add flour in one step and mix on low speed until just combined. Do not overmix. 2. Press dough flat and evenly onto a sheet of plastic wrap. Place dough in refrigerator or freezer for 30 minutes or until well chilled. Preheat oven to 375°F. 3.
From imperialsugar.com


CRANBERRY - RASPBERRY MERINGUE PIE
Cranberry - Raspberry Meringue Pie recipe: Try this Cranberry - Raspberry Meringue Pie recipe, or contribute your own. Add your review, photo or comments for Cranberry - Raspberry Meringue Pie. American Desserts Pies
From bigoven.com


CRANBERRY & ORANGE MERINGUE PIE | RECIPE | DESSERTS, CRANBERRY …
Dec 22, 2012 - The creamy, citrus filling in this pie contrasts wonderfully with the sweet, fluffy meringue - a sure-fire showstopper, From BBC Good Food.
From pinterest.ca


BLUEBERRY CRANBERRY MERINGUE PIE | BUTTERMILK BY SAM
Bake the pie at 350 for 15 minutes to set. Chill the pie for at least a few hours before making the meringue. Make the meringue: Set the egg whites in the bowl of a stand mixer fitted with a whisk attachment. In a pot, combine the sugar and cranberry juice and set over medium heat. Clip a candy thermometer to the pot.
From buttermilkbysam.com


CRANBERRY MERINGUE PIE | RECIPE | CRANBERRY MERINGUE PIE, …
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.ca


CRANBERRY MERINGUE PIE | RECIPE | CRANBERRY MERINGUE PIE, …
Nov 29, 2018 - This Cranberry Meringue Pie will be your new favorite holiday pie! If you're a lemon meringue pie fan, you'll love this festive pie! Nov 29, 2018 - This Cranberry Meringue Pie will be your new favorite holiday pie! If you're a lemon meringue pie fan, you'll love this festive pie! Pinterest . Today. Explore. When autocomplete results are available use up and down …
From pinterest.com


CRANBERRY MERINGUE SLAB PIE | MCCORMICK
INSTRUCTIONS. 1 Preheat oven to 350°F. Bring crusts to room temperature according to package directions. Unroll pie crusts. Press crusts onto bottom of 13x9-inch glass baking dish. Fold edges of crust under and press together to form a thick crust edge. Press seams of overlapping crusts in middle of baking dish together to seal.
From mccormick.com


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