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Cranberry Meringue Pie

November/December 2012

Your rating: None Average: 3.8 (84 votes)

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.


Cranberry Meringue Pie

10 Reviews for Cranberry Meringue Pie

11/29/2015
Anonymous
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. However, despite pre-baking, the crust always got a bit soggy. This year I tried the crust called for in the recipe. I had no problems whatsoever putting it together (I used a pastry blender, not a fork) and it came out much crisper--more like a cookie than a normal crust. It's a little harder to cut, but definitely still easy to make and delicious.

Beautiful, make-ahead
Comments
12/25/2014
Anonymous
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.

Beautiful, holiday themed
Comments (1)

No comments

Anonymous wrote 8 weeks 4 days ago

I have found that the filling

I have found that the filling takes longer to set up than the recipe says it will. It is runny the first day, but cuts beautifully the next day. I hope you didn't give up on this recipe.

11/25/2013
Anonymous
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.

easy to make
Comments
03/25/2013
Anonymous
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.

Great flavor and presentation.
Comments (1)

No comments

Anonymous wrote 8 weeks 4 days ago

You can't just substitute

You can't just substitute lemon in this recipe. The cranberries provide pectin, which sets the filling. If you want to make a lemon meringue pie, you will need to use more eggs or cornstarch to set the filling. The lemon meringue pie in Joy of Cooking is my favorite and very easy to make.

01/13/2013
Anonymous
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.

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