Cranberry Meringue Pie

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

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 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!

Here’s how to make this cranberry pie

First, prepare your pie dough.

Place a sheet of store bought or homemade pie dough (If you want to make your own, I highly recommend checking out my favorite flaky pie crust recipe) into a 9″ pie pan.

Trim any excess around the edge so that only about 1/2″ hangs over. Fold the excess under and crimp with your fingers or a fork.

Prick the bottom of the pie generously.

Why pricking the crust matters: Because some of the crust’s baking time will be uncovered and without weights, we need these little vents to keep the bottom of the crust from bubbling up and warping.

Press a sheet of aluminum foil into the crust and up the sides to hold it in place. Fill with pie weights, dried beans or rice.

If you’re using a store bought pie dough/crust, follow the directions on the box for baking a single shell. Add the egg wash approximately halfway through the bake time indicated.

If you’re using a homemade pie dough, bake at 425F for 15 minutes.

In a small bowl, whisk together an egg and a few teaspoons of water to create an egg wash. Remove the pie from the oven, remove the aluminum foil and brush the crust with the egg wash.

Why the egg wash matters: Egg washing the crust seals it, which keeps the juicy filling from making it soggy.

Return the crust to the oven and bake for another 10 minutes, then turn the temperature down to 375F and continue baking until golden (about 15-20 minutes).

Second, make the cranberry filling.

In a medium size pot, combine the cranberries, sugar, orange juice and zest. One navel orange should give you enough zest and juice for this recipe.

Cook the cranberries over medium heat until the cranberries burst (about 10 minutes).

Pour the mixture into a food processor or blender and blend until smooth. I personally like to use a high power blender for this step.

Wipe out the pot you were using and place a fine mesh sieve over it. Pour the cranberry puree through it, using a spatula to work it through. Be warned, a white spatula is likely to get stained.

In a bowl, whisk together the egg yolks and cornstarch until all the lumps have dissolved. Slowly pour a half cup of cranberry puree into the egg mixture, whisking continually.

Whisking vigorously, pour the mixture back into the pot of cranberry puree.

Stirring continually, cook the filling over medium heat until it thickens to a pudding-like consistency (about 5 minutes).

Remove from heat and stir in the butter until completely incorporated.

Pour the filling into the cooled pie crust and set aside.

Third, make the meringue.

In the bowl of a stand mixer, whisk together the egg whites and sugar. Place the bowl over a pot of boiling water (double boiler method) and cook, stirring occasionally, until the mixture is hot and the sugar has dissolved (I like to quickly dip a finger in to test).

Return the bowl to the stand mixer and whip until the meringue holds soft peaks and has cooled. Add the vanilla and whip to combine.

If you’re new to making meringue and would like to more, including my best tips and tricks for meringue making success, check out my comprehensive guide to meringue.

Finally, finish assembling the pie.

Spoon the meringue onto the warm filling.

If you know you’re not going to be able to add the meringue while the filling is still warm, press a piece of plastic wrap or parchment onto the surface and refrigerate until you can add the meringue.

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

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 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.

Frequently asked questions

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If you liked this, you might also like…

• Cranberry orange pie
• Pumpkin baked Alaska
• Bourbon pecan pie
• Bourbon apple pie