Cranberry & orange meringue pie
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Cranberry & orange meringue pie

The creamy, citrus filling in this pie contrasts wonderfully with the sweet, fluffy meringue - a sure-fire showstopper

Difficulty and servings

Moderately easy

Serves 6 - 8

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 1 hr

plus chilling and standing

Method

  1. For the pastry, put the butter and flour in a food processor and whizz to fine crumbs, then pulse in the sugar. Mix the egg yolks with 2 tsp cold water and, with the blade running, pour in the liquid to bring the pastry together. If it doesn't come together, add 1-2 tsp more water until it does.
  2. Tip the pastry onto a lightly floured surface and bring together to make a flat disc, then roll out to line a 23cm loose-bottomed tart tin. Leave the pastry overhanging the tin and prick the bottom of the pastry case with a fork. Chill for 30 mins.
  3. Heat oven to 200C/180C fan/gas 6. Line the pastry case with some crumpled baking parchment, fill with baking beans, then blind-bake for 15 mins. Carefully remove the parchment and beans, and bake for a further 10 mins or until the pastry looks golden and biscuity. Remove the case from the oven and trim the edges of the pastry with a sharp knife. Can be done the day before. Lower oven to 180C/160C fan/gas 4.
  4. While the case is baking, make the filling. Cook the cranberries in a shallow pan over a medium heat with 2 tbsp water for 15 mins until pulpy. Push the fruit through a sieve over a bowl; discard the seeds and skins.
  5. Put the cornflour in a clean pan and whisk in the lemon and orange juice until smooth. Add the sugar and cranberry purée, and heat until the mixture has bubbled and thickened, stirring constantly. Remove from the heat, add the butter and beat until melted. Add the egg yolks and whole egg to the pan, beat well and return to a medium heat. Keep stirring vigorously for 5 mins until the mixture thickens and drops off the spoon. Remove from the heat and set aside.
  6. Meanwhile, make the meringue. Put the egg whites in a large clean bowl and whisk to stiff peaks. Add half the sugar, a spoonful at a time, whisking between each addition until stiff again. Whisk in the cornflour and remaining sugar until shiny and thick.
  7. Pour the filling into the pastry case. Put spoonfuls of meringue around the edge of the filling so it just touches the pastry and pile the rest into the centre, spreading so that it covers the filling. Bake for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 30 mins before slicing. Can be made several hours ahead.

PER SERVING (8)

621 kcalories, protein 8.0g, carbohydrate 84.0g, fat 28.0 g, saturated fat 16.0g, fibre 3.0g, sugar 54.0g, salt 0.6 g

Recipe from Good Food magazine, December 2012.

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Latest comments and suggestions

  • Binder photo Maureen

    28 December 2012

    Maureen rated and commented on this recipe

    5 stars

    Made this for Christmas dinner and everbody loved it. Very straight forward to make.

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  • Binder photo PumpkinBear

    28 December 2012

    PumpkinBear rated and commented on this recipe

    5 stars

    As per Maureen's comment, really easy and straightforward to make. Because cranberries are REALLY high in pectin, and as such go very sticky and thick when they cool, I added another couple of tablespoons of water when I was cooking them on the hob. Next time, I wouldn't faff about making sweetcrust pastry (I hate rolling it out - a tip is to roll it out between two pieces of clingfilm rather than battle with trying to roll it out on a floured surface). Ordinary shortcrust would be just as good.

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  • Binder photo Belit

    01 January 2013

    Belit commented on this recipe

    I made this as a dessert for a buffet-style New Year's party. It's super tasty, really pretty, and fairly easy. A little fiddly to make with lots of small children running around in the kitchen though - I wouldn't make it if I was hosting a dinner party and had to fix everything else, too.

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Difficulty and servings

Moderately easy

Serves 6 - 8

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 1 hr

plus chilling and standing

Ingredients

FOR THE PASTRY

  • 140g cold butter , diced
  • 250g plain flour , plus extra for dusting
  • 100g icing sugar
  • 2 egg yolks

FOR THE FILLING

  • 250g fresh or frozen cranberries
  • 3 tbsp cornflour
  • juice 1 lemon
  • juice 2 orange
  • 100g golden caster sugar
  • 85g butter , diced
  • 3 egg yolks and 1 whole egg

FOR THE MERINGUE

  • 4 egg whites
  • 200g golden caster sugar
  • 2 tsp cornflour
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PER SERVING (8)

621 kcalories, protein 8.0g, carbohydrate 84.0g, fat 28.0 g, saturated fat 16.0g, fibre 3.0g, sugar 54.0g, salt 0.6 g

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