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.
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 s.
Ingredients
fresh cranberries, orange juice, granulated sugar, egg, eggs, cream of tartar, salt, vanilla, white whole wheat flour, canola oil, butter