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
Cook time: 40 min
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.
Some essential pie baking tips: How to blind bake a pie crust? 1. Place your crust in the pan, and crimp the edge. 2. Add pie weights, dried beans or even dry wheat berries, enough to fill the pan 2/3 full. 3. Bake in a preheated 375°F oven for 20 minutes. 4. Remove the pie from the oven, and carefully lift out the paper and weights.
RECIPE TIPS AND FAQ’S:
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