This recipe is a doozy, but so worth it. I’ve broken it out by each component. I recommend starting this project at least the day before you’re planning on serving, or up to 3 days before.
Cranberry Meringue Pie
Ingredients
Pâte Brisée Pie Dough
(makes enough for 2 single crust pies, or 1 double crust)
- 2 ½ cups AP flour
- 1 tsp salt
- 1 tsp sugar
- 2 sticks unsalted butter, cold and cubed
- 1/3 cup ice water
- 1 egg, whisked for egg wash
Cranberry Curd
- 1 lb fresh cranberries, setting ~ 1/4 cup aside for garnish
- 1 cup granulated sugar, plus more for garnish
- 1/2 cup freshly squeezed cranberry juice, or store bought
- Zest from 1 lime
- 3 tbsp corn starch
- 1 stick of butter, cubed
- 2 whole eggs, and 2 egg yolks
Sugared Cranberries
- 1/4 cup fresh cranberries
- enough granulated sugar to coat
Italian Meringue
- 4 large egg whites
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon cream of tartar
- 1 1⁄2 cups sugar
Instructions
For the Pâte Brisée Pie Dough
- Combine the flour, butter, and salt in a food processor. Pulse until the butter is the consistency of wet sand, about 10 seconds. Add the ice water and continue to pulse until a shaggy dough forms. Add more ice water, a little at a time, as needed. Dust a flat work surface with flour. Transfer the dough to the surface and gently knead until no dry spots remain. Avoid overworking the dough. Divide the dough in half, form into 2 round disks, wrap in plastic wrap, and chill in the fridge for at least 2 hours, or preferably overnight. Keep in the freezer for up to 6 months.
- Preheat your oven to 375 degrees. Dust your work surface with flour and roll out 1 disc of dough, dusting with more flour as needed. For a 9 inch pie pan, you will need a circle that is about 12 inches in diameter. Transfer the dough to the pie pan, carefully nestle the dough to the shape of the pan, and trim any excess leaving about 1 inch of overhang. Finish the edges however you like, I prefer a crimped edge. Pierce the bottom crust with a fork.
- Line the inside of the pie with parchment then add pie weights. Transfer to the oven and bake for 15 minutes. Carefully remove the weights and parchment, brush with egg wash, and bake for another 5-8 minutes until golden brown.
- In a medium saucepan, combine the cranberries, sugar, and cranberry juice. Cook over medium heat, stirring occasionally and smashing the berries with a wooden spoon, until cranberries burst, about 10 minutes. Turn off the heat and let the mixture cool to room temp.
- Once the mixture is cool, transfer to a high powered blender and blend until smooth. Pass the mixture through a fine mesh sieve to filter out any remaining solids. Add the mixture back to the pot and heat over medium until simmering, then reduce the heat to low.
- In a large bowl, whisk together the eggs, egg yolks, and cornstarch. Temper the eggs by slowly incorporating about half of the hot cranberry mixture, whisking constantly. Next, slowly add the tempered egg yolks into the pot with the remaining cranberry mixture, whisking constantly so the eggs don’t scramble. Continue to cook, while whisking, until the mixture thickens to a pudding like consistency, about 5-7 minutes. If your mixture still isn’t thickening, increase the heat slightly as needed and keep whisking.
- Once the curd has thickened, whisk in the butter. Once the butter is incorporated, immediately transfer to the par cooked pie crust. Transfer to a 350 degree oven and bake until the center is set, but still slightly giggly in the center, about 25 minutes. Let it cool to room temperature, then transfer to the fridge overnight or up to 3 days.
- Fill a wide bowl with at least an inch of granulated sugar. Place fresh cranberries in a colander and rinse with cold water. Let excess water drain so the cranberries are damp, but not dripping wet. Working in batches, transfer the damp cranberries into the bowl of granulated sugar and toss to coat. Transfer the sugared cranberries to a sheet tray to dry. Transfer to the fridge until ready to serve.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, salt, and cream of tartar. Whip until foamy, then pause the mixer until the sugar is ready.
- In a medium saucepan, combine the sugar and ⅓ cup of water. Bring to a gentle boil, stirring constantly, until the sugar syrup reaches 250°F. Right before the sugar is done cooking, restart the mixer and beat the eggs on high.
- Carefully stream the sugar syrup into the mixer, pouring along the side of the bowl. Once all of the sugar has been added, continue whipping until you achieve medium to soft peaks, 5 to 7 minutes. Meringue can be used right away or stored in an airtight container in the fridge for 2 to 3 days.
To Assemble and Serve
- Top the pie with the meringue. For the pillowy affect that you see in the photo, transfer meringue into a piping bag and pipe little blobs layered on top of each other in various sizes. Finish with the sugared cranberries and serve!
