Cranberry Pie With Meringue Top
A tangy cranberry pie topped with fluffy meringue, perfect for holiday gatherings or as a fruity dessert that balances tartness and sweetness beautifully.
Ingredients
Instructions
- Boil sugar and water in a saucepan.
- Add cranberries and cook until they all pop.
- Stir in flour and butter and cook for 5 minutes.
- Add egg yolks and lemon juice, then cook in a double boiler until thickened.
- Cool the cranberry filling.
- Pour the filling into a baked pie shell.
- Cover the filling with meringue and bake until golden.
Tips & Substitutions
For a sweeter pie, consider adding more sugar to the cranberry filling. If you prefer a thicker consistency, increase the flour slightly. You can substitute the cranberries with frozen ones if fresh are unavailable; just thaw and drain them first. For a unique twist, add a pinch of cinnamon or nutmeg to the filling for extra warmth. Serve this pie with a scoop of vanilla ice cream for a delicious contrast.
Serving Suggestions
Serve the cranberry pie warm or at room temperature, garnished with fresh whipped cream or a dusting of powdered sugar for added elegance. It pairs beautifully with Meryl'S Chocolate Pie for a delightful dessert spread. Consider serving it alongside a spiced herbal tea to complement the tartness of the cranberries. This pie is perfect for holiday gatherings or special occasions.
Storage & Reheating
Store leftover cranberry pie in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will keep well for up to 3 days. To reheat, place individual slices in the microwave for about 15-20 seconds or warm the whole pie in a preheated oven at 350°F (175°C) for 10-15 minutes, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Pie With Meringue Top contains roughly 280 calories, with 2g protein, 70g carbohydrates, and 1g fat. It is a good source of dietary fiber (17% of the Daily Value) and vitamin C (12% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the meringue ahead of time?
Yes, you can prepare the meringue ahead of time and store it in the refrigerator for up to 24 hours. However, for best results, it's recommended to add it to the pie just before baking to maintain its texture and prevent weeping.
What can I use instead of egg yolks?
If you're looking for an egg-free alternative, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of silken tofu blended until smooth for each egg yolk. This will help maintain the pie's creamy consistency without the use of eggs.
How do I prevent the crust from getting soggy?
To prevent a soggy crust, blind bake the pie shell before adding the cranberry filling. Simply line the crust with parchment paper, fill it with pie weights or dried beans, and bake it at 350°F (175°C) for about 15 minutes. This will help create a sturdy base for your filling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).