Cranberry Meringue Pie Recipe

pie crust – 2 ½ cups all purpose flour plus extra for rolling (this makes two crusts) – 1 teaspoon salt – 2 Tablespoons sugar – ¾ cup a stick and a half unsalted butter, chilled, cut into 1/4 inch cubes – ½ cup of all-vegetable shortening 8 Tbsp – 6-8 Tablespoons ice water cranberry filling – 1 cup sugar – 4 cups fresh cranberries about 16oz or 425g – zest of 1 orange plus 2 TB juice – 3 large egg yolks at room temperature – 1 Tablespoon cornstarch – ¼ tsp salt – 1 tsp vanilla extract – 1 Tablespoon unsalted butter megingue topping – 3 egg whites – ½ teaspoon vanilla – ¼ teaspoon cream of tartar – 6 Tablespoons sugar


White Scribbled Underline

Cook time: 40 min

Learn More




fall recipe

prep Time

1 hour


Learn More

This will be your new favorite holiday pie! If you're a lemon meringue pie fan, you'll love this festive cranberry meringue pie! A dreamy pie with a flaky pie crust, tart cranberry filling and a fluffy meringue topping.

How to make a meringue topping for pie? 1. Place the egg whites, cream of tartar, and vanilla in a glass or metal bowl. 2. Slowly add sugar while beating. 3. Immediately spread meringue over hot pie filling, carefully sealing to edge of pastry to prevent shrinkage. 4. Make swirls in the topping. 5. Bake pie for 15 to 20 minutes, or until meringue is light brown. Keep an eye on the pie. You don’t want it to get too brown.

Swipe up for the full recipe