Cranberry Meringue Pie

10 Reviews
From: EatingWell Magazine November/December 2012

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.

Ingredients 10 servings

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  • Crust
  • 3/4 cup white whole-wheat flour (see Tip) or all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 3 tablespoons canola oil
  • 2 tablespoons butter, softened
  • Filling
  • 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
  • Meringue Topping
  • 1/4 teaspoon cream of tartar
  • Pinch of salt
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract

Preparation

  • Active

  • Ready In

  1. Preheat oven to 350 °F. Coat a 9-inch pie pan with cooking spray.
  2. 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.)
  3. 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.
  4. 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.
  • Tip: 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.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 268 calories; 8 g fat(2 g sat); 3 g fiber; 46 g carbohydrates; 4 g protein; 18 mcg folate; 80 mg cholesterol; 35 g sugars; 0 g added sugars; 242 IU vitamin A; 17 mg vitamin C; 17 mg calcium; 2 mg iron; 100 mg sodium; 133 mg potassium
  • Nutrition Bonus: Vitamin C (29% daily value).
  • Carbohydrate Servings: 3
  • Exchanges: 1/2 starch, 1/2 fruit, 2 other carbohydrate, 1 fat, 1/2 lean meat

Reviews 10

November 29, 2015
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By: EatingWell User
Easy and Delicious Unlike other reviewers, I was a professional baker for over 20 years. I therefore am inclined to think that that the people who are complaining about weepy meringue are probably over-beating their meringue (although I also add about a 1 tsp of corn starch to protect against this). Add the sugar very gradually, so that it has time to dissolve, and never beat your whites until they start to look dry--meringue should be glossy and hold a peak when you lift the beater. Once the pie is baked, let it cool slowly to room temperature before you put it in the refrigerator to prevent weeping. Likewise, I suspect the person who complained about the crust recipe over-mixed it. Cut your ingredients together just until they do look like wet sand. You can use a fork, your fingers, or a pastry blender. The recipe definitely underestimates the amount of chilling time need fora clean cut, as shown in the picture. Make it the day before for a pretty slice; if you make this the day of, your pie will still be delicious but the filling will be runny. There is so much pectin in cranberries you do not need to add cornstarch, as another reviewer suggested, but pectin can take a while to set up. I have been making this for several years now, as my family loves the sweet/tart flavor and the pretty alternative to ever-present pumpkin. In the past I just used a conventional rolled crust (either homemade or commercial) for efficiency with all the other pies I am usually making
December 25, 2014
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By: EatingWell User
Brilliant idea, horrible recipe I'm not a new baker, nor am I new to meringue pies. Save yourself the embarrassment and use the concept of an orange-cranberry filling, but apply it to a tried and true meringue recipe. Use cornstarch, or milk to cause the filling to thicken, because this one is an absolute soup. I made the filling ahead up to the point of adding eggs, which I completed early Christmas day. An hour after browning the meringue, the pie looked weepier than I thought it should, so I peeked below and found a wet unset mess. I double checked the recipe and assumed it had something to do with making it ahead partially, and made a second pie to go with Christmas dinner. I even cooked the filling 15 minutes at a low boil to be sure. Same result. No one will touch it. Other observations: filling too sweet (I used 2/3 sugar, still too sweet), too little cranberry flavor, meringue way too sweet (used 3/4 sugar, still too sweet). Didn't use their crust Rx. Pros: Beautiful, holiday themed Cons: recipe does not execute
November 24, 2013
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By: EatingWell User
DELICIOUS, not too sweet I didn't press the juice through a sieve, because I thought the cranberries would provide a nice texture, kind of like cherry pie, and I was right. It was lovely. Pros: easy to make Cons: takes a long time to cool so you can eat it!
March 25, 2013
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By: EatingWell User
Awesome awesomeness This was my first time making a meringue pie. I was always intimidated but this pie was relatively easy. People seemed leery to try it at first but once they tasted it, everyone loved it! I am going to try to use the crust and topping and switch to a lemon filling for Easter. The cranberry will be coming back in the fall though. Pros: Great flavor and presentation. Cons: The crust was a little crumbly when served.
January 13, 2013
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By: EatingWell User
This crust is a joke The recipe for the crust is a joke... I'm really not sure how no one else had a problem with it unless they used a store bought crust. I used the exact measurements and ingredients supplied with the recipe. The mixture was NOT like wet sand unless they meant soaking wet, oily sand. I went ahead and attempted to make it work in the pie plate; no good. The oozy texture of the raw crust would not stay on the sides of the pie plate. I did not bake this crust, but made a similar homemade crust from a trustworthy source. And I second one reviewer's comment that the calorie count-to-photo representation is a sham -- no way is that slice a 10th of a pie. For shame, Eating Well. Cons: bad method
December 16, 2012
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By: EatingWell User
Delicious First off, I've never made a meringue before and was surprised how easy it was. The pie was very easy to make and has a lovely color. Some of my family said it was too sweet, however, I feel it has a nice sweetness and tart to it. I got compliments on the crust. My favorite part was the meringue. It was sweet, light, and slightly crispy on the browned peaks. Pros: Beautiful presentation
December 11, 2012
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By: EatingWell User
Amazing-And Easy This pie was amazing. I don't generally bake but when seeing the picture in the magazine, I had to try it. It came out looking exactly like the picture and the taste was amazing! This is definitely a keeper of a recipe, even for a guy who doesn't bake! Pros: Easy to follow instructions
November 25, 2012
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By: EatingWell User
a new thanksgiving staple! i made this for thanksgiving this year. it was a definite hit. the oldest of guests loved it, but so did my 3 year old son. in fact, i also made a decadent peanut butter and chocolate pie and there are still leftovers of that one. this one didn't make it past black friday because everyone loved it so much. i'm not new to baking, but i'm also not a professional. the meringue is much more intimidating in theory than in execution. MAKE THIS PIE!!! (i'm making another one today) Pros: not too complicated, few ingredients, awesome flavor Cons: none
November 24, 2012
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By: EatingWell User
Best Thing I Ever Made for Thanksgiving I LOVE this pie: easy, pretty, each component stand-alone good, but all together they are GREAT! Five Stars all the way. Pros: Easy, LOVE, love, LOVE the crust...will use again & again Cons: Mashing the cransberries thru a sieve was tedious but not time consuming