CRANBERRY-LEMON MERINGUE PIE
My daughter Eliana came up with the idea for this pie one morning when she woke up early to bake. She combined the way she and I make fresh black raspberry cobbler in the summer with other recipes for cranberry sauce and lemon meringue pie. The color is absolutely beautiful, and the flavors are smooth and delicious. One of her best friends says it's the best pie she's ever had. -Sonia Buhrer-Bowen, Carroll, OH
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 450°. On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake 8-10 minutes or until bottom is lightly browned. Remove foil and weights; bake 4-6 minutes longer or until golden brown. Cool on a wire rack. Reduce oven setting to 350°., In a large saucepan, combine cranberries, sugar, water and lemon juice. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, 4-6 minutes or until berries pop, stirring occasionally. Stir in tapioca and lemon peel. Remove from heat; cool slightly. Process half of the cranberry mixture in a food processor until smooth. Return to pan., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla., For meringue, in a large bowl, beat egg whites with cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Beat in vanilla., Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Bake 15-18 minutes or until meringue is golden brown. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 421 calories, Fat 16g fat (10g saturated fat), Cholesterol 117mg cholesterol, Sodium 223mg sodium, Carbohydrate 64g carbohydrate (43g sugars, Fiber 2g fiber), Protein 6g protein.
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Md Safayt
[email protected]This pie looks so good, I can almost taste it.
Bukirwa Lillian
[email protected]I'm not much of a baker, but this recipe looks easy enough to follow. I might just have to give it a try.
Nick Chizzle
[email protected]Wow, this pie is a work of art! I'm impressed.
Mary BJov
[email protected]This recipe looks delicious! I'm definitely going to have to try it.
Thomas Parsons
[email protected]I'm drooling over these pictures! This pie looks amazing.
adeboboye Tumininu
[email protected]This pie is absolutely stunning! I can't wait to try it. Thanks for sharing the recipe.
Sanjay sharma Sanjay
[email protected]I love this pie! It's the perfect balance of sweet and tart. The cranberries add a nice pop of flavor.
OJK JOKES
[email protected]This was my first time making a meringue pie and it turned out great! The instructions were easy to follow and the pie was delicious.
Dasilva O'neil
[email protected]I've made this pie several times and it's always a winner. The crust is flaky and the filling is creamy and tart. I love the addition of the cranberries.
Mhd hafi
[email protected]This pie is beautiful and delicious! I made it for a potluck and it was a huge success. Everyone loved it.
Khan kamal Mahtam
[email protected]I love the combination of cranberries and lemon in this pie. It's so refreshing and delicious. The meringue is also perfectly toasted.
Purshotam Adhikari
[email protected]This cranberry lemon meringue pie was a hit at my holiday party! The sweet and tart cranberries paired perfectly with the creamy lemon filling and the flaky crust. I'll definitely be making this again next year.