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Cranberry Meringue Pie

Jump to Recipe·Print Recipe· 5 from 1 review

Sweet, tangy, and topped with a billowy, toasted meringue, this cranberry meringue pie is sure to be the showstopper of your Thanksgiving table.

Close up of a slice of cranberry pie showing the bright red curd filling and the toasted meringue topping.

I'm going to keep this quick because I sense you have some pie-making activities in your future, but consider this my pitch for why cranberries deserve so much better than side dish status this Thanksgiving:
-- Perfect for those who aren't into too-sweet desserts
-- Tangy AF
-- That silky cranberry curd texture though

And if you're sitting there thinking "Ok, I'm sold but how should I use them?" might I offer this cranberry meringue pie?

We're talking a buttery, flaky pie crust, velvety cranberry curd filling with a hint of citrus and a fluffy, mile-high mound of toasted meringue.

So what are you waiting for? Let's get baking!

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Ingredients

Below are a few recommendations and helpful tips about key ingredients. For a full list, check out the recipe card.

  • Pie dough: Both store-bought and homemade pie dough work well for this recipe.
  • Egg: Combined with water to make an egg wash - this will seal the crust, which keeps the juicy filling from making it soggy.
  • Cranberries: Just as with other curds (like blackberry curd or lemon curd), fresh fruit makes for the most flavorful filling but frozen can be used in a pinch.
  • Cornstarch: Thickens to filling so it holds its shape even after being sliced.
  • Egg whites: I recommend cold egg whites for the meringue as they increase stability.
  • Orange zest: When zesting, be sure to only get the orange part of the peel.
  • Orange juice: Freshly squeezed juice will give you the most flavor. You'll need juice from one orange for this recipe.

Working ahead

Homemade pie crust can be refrigerated for up to three days or frozen for up to three months. Frozen dough can be thawed in the fridge overnight.

You can also bake and fill the crust, press a piece of parchment against the surface, and refrigerate it (without the meringue) for up to four days.

Meringue should not be made in advance.

How to make cranberry meringue pie

First, prepare the pie dough. How you prepare it will depend, in part, on whether you're using store-bought or homemade.

Pie crust baked to a golden brown with crimped edges in a white pie dish.

For store-bought pie crust:

Press into a 9" pie pan and trim away the excess so that just ½" hangs over the edge. Fold under and crimp.

Press in a sheet of aluminum foil and fill with pie weights.

Follow the box directions adding an egg wash approximately halfway through.

For homemade pie crust:

Press the dough into a 9" pie pan. Trim away any excess that hangs more than ½" over the edge. Fold under and crimp.

Cover with aluminum foil and fill with pie weights. Bake at 425F for 15 minutes.

Remove the weights, brush with an egg wash and return to the oven for another 10 minutes.

Reduce the oven to 375F and bake until golden (15-20 minutes).

Overhead view of cooked cranberries that have burst.

Second, make the cranberry filling.

In a pot, combine the cranberries, sugar, orange juice and zest. Cook until the cranberries burst (about 10 minutes).

Place in a blender and process until smooth.

Wipe out the pot, place a fine mesh sieve over it and strain the puree through it.

Bright red cranberry curd in a baked pie crust next to a spatula and a bowl of whole cranberries.

Whisk together the egg yolks and cornstarch until smooth.

Slowly pour ½ cup cranberry puree into the egg mixture, whisking continually. Pour the mixture back into the pot, continuing to whisk.

Cook over medium heat until pudding-like. Remove from heat, stir in the butter and pour into crust.

Third, make the meringue.

Whisk together the egg whites and sugar and place over a pot of simmering water. Cook until hot.

Whip on high until soft peaks form. Add the vanilla and whip to combine.

Bright red cranberry pie topped with a toasted mound of meringue in a white pie dish with a metal spatula in the foreground and a bowl of cranberries in the background.

Finally, finish assembling the pie.

Spoon the meringue onto the warm filling.

Use a kitchen torch to toast the meringue, or place it under your oven broiler for 30-60 seconds.

Overhead shot of a cut cranberry meringue pie with plated slices, leftover dishes, a bowl of cranberries and a cocktail with a cranberry garnish around it.

Expert tips

  • If the rim of your pie crust is browning too quickly/too much, you can cover it with a pie shield or aluminum foil to keep it from browning further.
  • How to keep the meringue from sliding off: Ideally, you'll want to add the meringue to the top of the filling while it's still warm, which will help the two bind. If the filling starts to cool before you can add the meringue, cover the filling with a piece of parchment paper (not plastic wrap) pressed against the surface. This will keep a skin from developing and will give the meringue something to stick to.

Storage

This pie, sans meringue, can be kept in the refrigerator, covered in plastic wrap, for up to four days.

Once the meringue has been added, this pie is best enjoyed the same day.

Frequently asked questions

Does cranberry pie need to be refrigerated?

As a general rule, if a pie contains milk (including evaporated and condensed milk), cream cheese, sour cream or eggs, it should be refrigerated.

Do I need to grease my pie plate before putting in the crust?

No, most crusts have enough fat to keep them from sticking to the pie plate. Your crust will also naturally shrink during baking, which will pull it away from the plate and further prevent sticking.

Can I use frozen cranberries in place of fresh?

Yes, for this recipe you can use fresh and frozen cranberries interchangeably, just be sure add a little extra cook time to allow for thawing.

More pies and tarts

Did you make this recipe? Please leave a ⭐ star rating and let me know how it went in the comments below! I regularly update these posts and feedback from wonderful readers like you help me improve them.

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Recipe

Cranberry Meringue Pie

Close up of a slice of cranberry pie showing the bright red curd filling and the toasted meringue topping.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Sweet, tangy, and topped with a billowy, toasted meringue, this cranberry meringue pie is sure to be the showstopper of your Thanksgiving dessert table.

  • Author: Claire Coffey
  • Prep Time: 35 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Units Scale

For the pie:

  • 1 sheet pie dough
  • 1 egg
  • 12 oz fresh cranberries
  • 1 cup granulated sugar
  • 1 tbsp orange zest
  • ½ cup orange juice (about one orange)
  • 3 egg yolks
  • 3 tbsp cornstarch
  • 4 tbsp unsalted butter

For the meringue:

  • 5 egg whites
  • 1 ¼ cup granulated sugar
  • 1 tsp vanilla extract

Instructions

  1. Place your sheet of pie dough into a 9" pie pan. Prick the bottom with a fork.
  2. Press a sheet of aluminum foil into the pie dough and up the sides to hold it in place. Fill with pie weights.
  3. If using a store bought crust, follow the directions on the box for baking a single pie shell, then skip to step 9. Follow steps 4-8 for homemade crust.
  4. Bake at 425F for 15 minutes.
  5. In a small bowl, whisk the egg with a few teaspoons of water to create an egg wash.
  6. Remove the pie crust from the oven, remove the weights and aluminum foil, and brush the center and sides with the egg wash.
  7. Return the crust to the oven and bake for another 10 minutes.
  8. Reduce the temperature to 375F and continue baking for 15-20 minutes, or until golden brown.
  9. In a medium size pot, combine the cranberries, sugar and orange zest + juice.
  10. Cook over medium heat until all the cranberries have burst (about 10 minutes).
  11. Pour the cranberry mixture into a blend or food processor and blend until smooth.
  12. Pour the cranberry puree through a fine mesh sieve back into the pot, using a spatula to work it through.
  13. In a bowl, whisk together the egg yolks and cornstarch.
  14. Pour about a half cup of the cranberry puree into the egg mixture, whisking constantly.
  15. Whisking vigorously, pour this mixture back into the pot of cranberry puree.
  16. Stirring constantly, cook over medium heat until the mixture thickens to a pudding-like consistency (about 5 minutes).
  17. Remove from heat and stir in the butter until completely incorporated.
  18. Pour the filling into the cooled pie crust and set aside to firm up.
  19. In the bowl of a stand mixer, whisk together the egg whites and sugar for the meringue.
  20. Place over a pot of boiling water and cook, stirring occasionally, until the mixture is hot and the sugar has dissolved.
  21. Return the bowl to the stand mixer and whip to soft peaks.
  22. Add the vanilla and whip to combine.
  23. Spoon the meringue onto the top of the pie and toast using a kitchen torch.

Notes

    • If the rim of your pie crust is browning too quickly/too much, you can cover it with a pie shield or aluminum foil to keep it from browning further.

    • How to keep the meringue from sliding off: Ideally, you'll want to add the meringue to the top of the filling while it's still warm, which will help the two bind. If this isn't the case, you can cover the pie with a piece of parchment paper (not plastic wrap) pressed against the filling. This will keep a skin from developing and will give the meringue something to stick to.

    • Working ahead: While this pie refrigerates well, the meringue does not. If you want to work ahead, you can make the pie up the meringue, press a piece plastic wrap or parchment onto the surface of the filling, and then add the meringue shortly before serving.

    • Storage: This pie, sans meringue, can be kept in the refrigerator, covered in plastic wrap, for up to 4 days. Once the meringue has been added, this pie should still be stored in the refrigerator but it's best eaten within a day.

Nutrition

  • Serving Size: 1 slice
  • Calories: 316
  • Sugar: 43g
  • Sodium: 140mg
  • Fat: 10.5g
  • Saturated Fat: 4.1g
  • Carbohydrates: 53.2g
  • Fiber: 1.5g
  • Protein: 2.9g
  • Cholesterol: 78mg

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  1. Sue says

    This is amazing 👏



    Reply