Cranberry & orange meringue pie

Cranberry & orange meringue pie

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(4 ratings)


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Cooking time

Prep: 40 mins Cook: 1 hr Plus chilling and standing

Skill level

Moderately easy


Serves 6 - 8

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

Nutrition and extra info

Nutrition info

Nutrition per serving (8)



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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  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.

Recipe from Good Food magazine, December 2012

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SiNZ's picture
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The pastry and the meringue elements were great. The filling lacked taste though. I don't think it was the cranberries, as they were wonderfully tart when I tasted them. If I make this recipe again, I will try increasing the cranberry volume. As others have remarked, sieving is time consuming - allow more time than the recipe suggests for this part of the prep.

annie6724's picture

My husband said this was the most delicious pudding he could remember for a long time. I used the pastry in the recipe, which was lovely, really short - but not very well behaved and I had to make a second case after the first one shrunk in the oven. (probably my fault, although I did follow the instructions in terms of resting time etc). Sieving the cranberries took a while and a bit of elbow grease. Otherwise it was easy, if a bit fiddly - but worth it, a stunning pud. Better than lemon meringue any day.

chloeejacko's picture

Loved this pudding! Made it for Christmas and although the sieving and meringue took time, I thoroughly enjoyed making it. I made it with the ready made pastry, which I highly recommend to do.

HollyGoBrightly's picture
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Loved this recipe! Really yummy, did take me quite a while to make though - as mentioned in an earlier comment, I wouldn't bother making the pastry if I were to make it again - I'm sure it would taste just as nice and save a lot of time if made with shop bought shortcrust pastry.

jaaser's picture

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.

pisteuomen's picture
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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.

mjb123's picture
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Made this for Christmas dinner and everbody loved it. Very straight forward to make.