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5 from 7 votes

Cranberry Meringue Pie

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.
Prep Time1 hr
Cook Time40 mins
Total Time1 hr 40 mins
Course: Dessert
Cuisine: American
Keyword: cranberries, meringue, pie
Servings: 1 9-inch pie
Author: Lora

Ingredients

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

Instructions

make the pie crust:

  • Combine flour, salt and sugar in a food processor; pulse it one time to mix. Add the butter pieces and pulse 4 times. Add shortening one tablespoon at a time and pulse each time you add a tablespoon. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Sprinkle 6 tablespoons of ice water over flour mixture one tablespoon at a time. Pulse once after you add each tablespoon of water. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, keep adding water, a teaspoon at a time, pulsing once after each addition, until the mixture just begins to clump together.
  • Clean off your counter really well or use a pastry board or a nice cutting board. Flour your hands generously. Take the dough out of the food processor. Tilt the rolling pin and sprinkle it with flour as you rotate the rolling pin. Divide the dough into two balls and flatten each into a 4-inch wide disks. Sprinkle a little bit of flour on each disk and then wrap both separately in plastic wrap and refrigerate at least 1 hour before rolling. When you are flattening the disks, you are not working the dough. You are just simply flattening the shape into a disk. If you are making the pie that day,
  • make sure you refrigerate for at least an hour. Reserve the second disk for your next pie in the fridge. It can stay for up to 2 days in the refrigerator.
  • When it is time to roll the dough out to make my pie, I take it out of the refrigerator and I usually let my dough sit out for about 5 minutes before rolling. It’s hot here in Florida. Doesn’t take more than 5 minutes to get to the perfect rolling temperature.
  • On a lightly floured surface using a rolling pin, form pastry into a ball; shape into a flattened round. Apply light pressure while rolling outwards from the center of the dough. Every once in a while you may need to gently lift under the dough You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around.
  • When the dough has reached the right size, gently fold it in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. Gently unfold and be sure to not stretch the dough to fit. Fold pastry into quarter folds and ease into plate, pressing firmly against bottom and side.

blind-bake crust:

  • Preheat oven to 400 degrees. Place dough in pie plate and crimp edges as desired. Prick dough several times with a fork. Place a piece of aluminum foil (or parchment paper)onto the dough and pour in about a cup of dried beans (this stops the crust from bulging while it bakes); bake for 7 minutes.
  • Remove foil and beans and continue baking for 5-10 more minutes. Blind-bake the pie crust until it is completely baked. Set aside to cool. Place crust on wire rack to cool. Reduce oven temperature to 350 degree.

make filling:

  • While crust is blind-baking, prep the cranberry filling.
  • In a medium sized saucepan, bring the sugar and 1 cup water to a boil (sugar should be fully dissolved). Add the cranberries, orange zest and juice and lower the heat to medium. Let the cranberries cook until they are completely popped, stirring occasionally.
  • In a small bowl, whisk together the egg yolks, cornstarch and salt until smooth. Slowly stir in a 1/4 cup of the cranberry filling into the egg yolk bowl, stirring constantly. Add small bowl of yolk mixture to the saucepan with the rest of the cranberry sauce. Whisk the whole time you are adding it in. Lower the heat and simmer for about 5-7 minutes; the mixture should be thickened.
  • Remove saucepan from heat and add the vanilla and the butter.

make meringue topping:

  • Mix egg whites, cream of tartar and vanilla on medium speed until very frothy, about a minute. Slowly begin adding the sugar, a spoonful at a time. It should take you about 2 minutes to add all the sugar. Increase speed and continue beating until whites hold stiff peaks.
  • Pour filling into the pie shell.
  • Spoon dollops of meringue around the edge, making sure there it goes right to the edge of the crust (no gaps).
  • Pile the remaining meringue onto the filling. With the back of the spoon, create a few wisps.
  • 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. Let pie cool completely on wire rack. Refrigerate and when ready to slice, dip a sharp knife in hot water.