Cranberry Meringue Pie
Serves: 6
Callie Medhurst
1 January 1970
Based on User reviews:
57
Spice
48
Sweetness
53
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
8 tbsps
Unsalted Butter (melted)1.5 tsps
Unflavored Gelatin3 cups
Granulated Sugar3 large
Egg White (at room temperature)1 tsp
Salt (fine)6 cups
Cranberry (fresh)2 cups
BrandyDirections:
1
Preheat the oven to 350 degrees F
2
For the crust: Toss the cookie crumbs with the melted butter in a medium bowl until well combined
3
Press into a 9-inch pie plate and bake until golden, about 15 minutes
4
Cool completely before filling
5
For the filling: Put 2 tablespoons water in a small bowl and sprinkle the gelatin evenly over the top
6
Let stand 3 minutes
7
Meanwhile, put the Brandied Cranberry Sauce, sugar and lime zest in a medium saucepan and bring to a simmer over medium-high heat
8
Remove from the heat and stir in the gelatin mixture and orange juice; set aside to cool slightly, about 15 minutes
9
Pour the filling into the prepared crust and refrigerate until set, at least 4 hours
10
For the meringue topping: Once the pie is set, put the egg whites, sugar and salt in a heatproof bowl set over, not in, a saucepan of simmering water
11
Whisk until the sugar is dissolved and the egg whites are foamy and warm to the touch
12
Remove from the heat, and whip in a stand mixer on medium-high to stiff, glossy peaks
13
To assemble the pie: Spread the meringue over the top of the set filling
14
Using a kitchen torch, brown the meringue all over
15
Slice and serve
16
Combine the cranberries, sugar and brandy in a medium saucepan and bring to a simmer over medium-high heat
17
Cook, stirring occasionally, until thickened and some of the cranberries have burst, about 20 minutes
18
Use right away or refrigerate, covered, for up to 1 week
19
Yield: About 9 cups