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  • Writer's pictureBacon Grease Goddess

Cranberry Meringue Pie


A tart filling under a marshmallowy meringue topping. This pie is perfect for Christmas.




Cranberry Meringue Pie



For the pie crust:


2 tablespoons coconut flour

1/2 teaspoon salt

1/2 cup cold, butter or shortening

1 large egg, beaten

1/2 tsp apple cider vinegar


CRANBERRY FILLING


1 1/4 cups coconut palm sugar sugar

1/4 cup maple syrup

4 cups fresh cranberries about 16oz or 425g

zest of 1 orange plus 2 TB juice

1 cinnamon stick

3 large egg yolks at room temperature

1 Tablespoon cornstarch

¼ tsp salt

2 tsp vanilla extract

1 tsp bourbon or cognac

2 Tablespoon unsalted butter


MERINGUE TOPPING


3 egg whites

½ teaspoon vanilla

¼ teaspoon cream of tartar

6 Tablespoons sugar



Instructions:


Preheat the oven to 375 F. Grease a 9" pie dish with coconut oil.


Make crust: In a large bowl stir dry crust ingredients. Cut in fat, then stir in beaten egg and vinegar. Dough will form a sticky pastry. Transfer the dough to the prepared pie dish and press in the bottom and up the sides of the pie dish. Use a fork to pierce the dough.

Bake crust for 15 min. Remove and set aside. Lower oven to 350.


Make the filling:


In a medium sized saucepan, bring the sugar, maple syrup, and 1 cup water to a boil (sugar should be fully dissolved). Add the cranberries, cinnamon stick. 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, bourbon/cognac, and the butter. For a smooth consistency, puree in food processor or use an immersion blender. Set aside.



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. Increase speed and continue beating until whites hold stiff peaks.


Bringing it all together:


Pour filling into the pie shell. Spoon dollops of meringue around the pie, making sure it goes right to the edge of the crust (no gaps).


With the back of the spoon, create a few peaks.

Bake pie for 15 to 20 minutes at 350, 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.




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