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Cranberry Orange Meringue Pie Recipe

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4.9 from 137 reviews

This Cranberry Orange Meringue Pie is a delightful blend of tart cranberries and bright orange flavors encased in a crisp baked pie crust, topped with a fluffy, golden-brown meringue. Perfect for festive occasions or a cozy dessert, this pie balances sweet and tangy notes with a light, airy topping that melts in your mouth.

Ingredients

Pie Base

  • 1 (9-inch) baked pie crust

Cranberry Orange Filling

  • 1 cup fresh cranberries
  • 1/2 cup granulated sugar
  • 1/4 cup orange juice
  • 1 tablespoon orange zest
  • 1/4 cup cornstarch
  • 1/2 cup water
  • 3 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Meringue Topping

  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar

Instructions

  1. Cook cranberry mixture: In a medium saucepan, combine the cranberries, 1/2 cup granulated sugar, orange juice, and orange zest. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 10 minutes.
  2. Thicken filling with cornstarch: In a small bowl, whisk together the cornstarch and water. Add this mixture to the cranberry mixture and cook, stirring constantly, until thickened, about 2-3 minutes.
  3. Temper the egg yolks: In another small bowl, whisk the egg yolks. Gradually whisk about 1 cup of the hot cranberry mixture into the egg yolks to temper them, then return this egg mixture to the saucepan.
  4. Cook the filling: Cook over medium heat, stirring constantly, until the mixture thickens again, about 2-3 minutes. Remove from heat and stir in the butter and vanilla extract until smooth.
  5. Prepare the pie crust: Pour the warm cranberry-orange filling into the baked pie crust, spreading it evenly.
  6. Preheat oven: Preheat your oven to 350°F (175°C).
  7. Make the meringue: In a large bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup granulated sugar, one tablespoon at a time, and continue beating until stiff peaks form.
  8. Top the pie: Spread the meringue over the cranberry filling, ensuring the edges are sealed to the crust to prevent shrinking.
  9. Bake the pie: Bake in the preheated oven for 10-12 minutes, or until the meringue is a golden brown color.
  10. Cool: Allow the pie to cool completely before serving to let the filling set properly.

Notes

  • Make sure to seal the meringue edges well to the crust to avoid shrinkage during baking.
  • Use fresh cranberries for the best texture and flavor.
  • If you prefer a less tart pie, increase the sugar slightly in the filling.
  • Letting the pie cool fully is important for clean slices and to prevent the filling from being too runny.
  • For added texture, you can toast some orange zest and sprinkle it on top before serving.

Find it online: https://forkoria.com/cranberry-orange-meringue-pie-recipe/