Cranberry Meringue Pie
I was going through my recipe box and came across this recipe that I wrote down a year or two ago. I have NO idea where I got it. I think it was a magazine from a military installation.
I have not made it yet, but am thinking that it might be a nice change from the typical holiday pies this year. I had never heard of making a meringue pie with cranberries.
I suppose you could use any of your favorite pie crusts, but I will give the recipe as I wrote it down. And for the meringue topping, remember that if you let the egg whites sit at room temperature, they will be fluffier than if you try to do it when they are cold.
Stir 3/4 cup all-purpose flower with 1/2 cup granulated sugar and 1/4 teaspoon salt in a bowl. Stir in 2 tablespoons softened butter and 3 tablespoons vegetable oil with a fork until blended and crumbly. Press the dough in the bottom and sides of 9-inch greased (cooking spray) pie pan. Bake in preheated 350F oven for 10 minutes until the crust begins to get golden brown.
Combine 12-ounce bag of fresh cranberries with 1-cup orange juice and bring to a boil over high heat until the cranberries start to pop and break down (5 to 8 minutes). Pour through fine-mesh sieve into a bowl, pressing on the solids with a wooden spoon to get as much juice/liquid as possible. Whisk in 3/4 cup granulated sugar until dissolved, and then whisk in cooled juice one whole large egg and 3 egg yolks (separate and save whites for meringue.) Return mixture to pan and cook over medium heat, stirring constantly and vigorously, until it starts to bubble and thicken (4 to 5 minutes). Pour the warm filling into the warm crust and set aside.
Beat 3 egg whites in large bowl with an electric mixer on medium speed. Once it's frothed up a bit, add 1/4 teaspoon cream of tartar and pinch of salt and continue beating but at high speed until soft peaks form. Then beat in 1/3 cup granulated sugar and continue to beat constantly until it holds stiff peaks. Beat in 1 teaspoon vanilla extract. Spoon meringue over filling, spreading meringue to the edges, and making peaks with a spoon or small spatula. Bake until topping for about 15 minutes, until the peaks are brown. Cool on metal rack for 3 to 4 hours before serving.
I think this sounds incredibly yummy and probably has a substantial amount of vitamin C in it given the fresh cranberries.
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© 2015 Coral Levang
Previously written and submitted on Bubblews, but removed by author.
Source: Personal recipe box. Original unknown.
Image Credit » https://pixabay.com/en/cranberries-berry-red-fruit-autumn-957583/ by alex80