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.

Stacy Fraser
Source: EatingWell Magazine, November/December 2012


Recipe Summary

4 hrs
Nutrition Profile:


Meringue Topping


Instructions Checklist
  • Preheat oven to 350 degrees 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.


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 Facts

268 calories; protein 4.1g; carbohydrates 45.6g; dietary fiber 2.5g; sugars 35.5g; fat 8.4g; saturated fat 2.4g; cholesterol 80mg; vitamin a iu 241.5IU; vitamin c 16.9mg; folate 18.1mcg; calcium 16.6mg; iron 1.6mg; magnesium 6.8mg; potassium 133.4mg; sodium 100.3mg; added sugar 32g.

Reviews (2)

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11 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 1 stars
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 Read More
Rating: 5 stars
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 Read More
Rating: 5 stars
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 Read More
Rating: 1 stars
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 Read More
Rating: 4 stars
I used a regular pie crust and I a smaller pie plate otherwise a great pie. Pros: Filling and topping great Cons: crust tasty but too crumbly Read More
Rating: 4 stars
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. Read More
Rating: 4 stars
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! Read More
Rating: 5 stars
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 Read More
Rating: 5 stars
First I gave this pie a five-star rating because the filling was so delicious but I will say straight out that I used my own crust and meringue recipes. I stuck to my favorites because that's what I know. I made two pies one that firmed up beautifully and one that was absolute soup. The only difference that I am aware of is that I cooked the cranberries down longer the first time and most likely reduced some of the liquid. The second pie was a bit rushed so I did not let the cranberries break down as much or any of the liquid reduce and I believe this is why my filling did not set completely. It was still absolutely delicious and both myself and my company enjoyed it but it certainly would not have won any beauty contests- haha! I love the contrast of the sweet-tart filling and the fluffy meringue. Absolutely delicious! Read More