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Recipes - Cranberry Meringue Pie

Recipe Name

Cranberry Meringue Pie

Submitted by

Gretchen Perkins

Recipe Description

cranberry orange filling in a pecan & pretzel crust topped with fluffy meringue, a bit labor intensive but well worth it

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	30	Cook Time (minutes)	25	Ready In (minutes)	55

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Ingredients
Amt.	Measure	Ingredient



1	cup	pretzels, small variety
1/2	cup, chopped	pecans
3	tablespoon	oil, canola
2	tablespoons	unsalted butter (softened)
2	cups, whole	cranberries (fresh), 12 oz package
1	cup	orange juice
1 3/4	cups	sugar, divided for crust, filling and meringue
4	large	egg, 1 whole 3 seperated
1/4	teaspoon	cream of tartar
1	teaspoon	vanilla extract/pure

Steps

Sequence	Step

1	to make the crust preheat the oven to 350 degrees chop pretzels and pecans in a food processor until finely ground (similar to graham cracker crumbs) mix together with the butter, oil and 1/2 Cup sugar press into a pie pan bake 10 minutes
2	to make the filling bring cranberries and orange juice to a boil in a saucepan over medium heat until the cranberries start to break open pour through a fine mesh sieve and press to extract the juices mix in 3/4 cup sugar whisk in 1 whole egg and 3 egg yolks return the juice mixture to the saucepan cook over medium heat, whisk frequently @ 10 minutes or until the mixture thickens pour the warm filling into the warm crust set aside while preparing the meringue
3	to make the meringue reduce the oven heat to 300 degrees whisk the 3 egg whites with an electric mixer until frothy add cream of tartar and a pinch of salt beat until soft peaks form slowly add 1/3 cup sugar continue whisking until stiff shiny peaks start to form whisk in the vanilla extract sppon the meringue over the filling in the pie crust be sure to spread out to the edges create peaks with the back of the spoon bake 15 minutes, cool at room temperature on a wire rack at least 3 hours before serving

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