Cranberry Orange Meringue Pie Food

CRANBERRY MERINGUE PIE

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Toss the cookie crumbs with the melted butter in a medium bowl until well combined. Press into a 9-inch pie plate and bake until golden, about 15 minutes. Cool completely before filling.
• For the filling: Put 2 tablespoons water in a small bowl and sprinkle the gelatin evenly over the top. Let stand 3 minutes.
• Meanwhile, put the Brandied Cranberry Sauce, sugar and lime zest in a medium saucepan and bring to a simmer over medium-high heat. Remove from the heat and stir in the gelatin mixture and orange juice; set aside to cool slightly, about 15 minutes. Pour the filling into the prepared crust and refrigerate until set, at least 4 hours.
• For the meringue topping: Once the pie is set, put the egg whites, sugar and salt in a heatproof bowl set over, not in, a saucepan of simmering water. Whisk until the sugar is dissolved and the egg whites are foamy and warm to the touch. Remove from the heat, and whip in a stand mixer on medium-high to stiff, glossy peaks.
• To assemble the pie: Spread the meringue over the top of the set filling. Using a kitchen torch, brown the meringue all over. Slice and serve.
• Combine the cranberries, sugar and brandy in a medium saucepan and bring to a simmer over medium-high heat. Cook, stirring occasionally, until thickened and some of the cranberries have burst, about 20 minutes. Use right away or refrigerate, covered, for up to 1 week.

MERINGUE CRANBERRY PIE

Steps:

• Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle. Transfer to a 9-in. deep-dish pie plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , Meanwhile, in a large saucepan, combine the cranberries, sugar and water. Cook, stirring occasionally, over medium heat until berries pop, about 15 minutes. In a small bowl, combine the egg yolks, flour and salt. Remove cranberry mixture from the heat; stir a small amount into egg mixture. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and extract. Pour into crust., For meringue, in a large bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust., Bake at 350° until golden brown, 18-22 minutes. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.

MILE-HIGH CRANBERRY MERINGUE PIE

Steps:

• Preheat oven to 425°. Let egg whites stand 30 minutes at room temperature., On a lightly floured surface, roll dough 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. Refrigerate 30 minutes. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15-20 minutes or until edges are light golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce heat to 325°., In a large saucepan, combine cranberries, 1-1/2 cups sugar and water. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, 4-6 minutes or until berries stop popping, stirring occasionally. Remove from heat. In a small bowl, whisk egg yolks, 1/4 cup sugar, flour and salt until blended. Gradually whisk in 1/2 cup of hot cranberry liquid; return all to saucepan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and 1 teaspoon vanilla., For meringue, beat egg whites with cream of tartar and remaining vanilla on medium speed until foamy. Add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Transfer hot filling to pastry. Spread meringue evenly over hot filling, sealing to edge of pastry. Bake 25-30 minutes or until meringue is golden brown. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving.

CITRUS CRANBERRY PIE

Steps:

• Preheat oven to 450°. Toss together first 8 ingredients., On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut into strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice with egg; sprinkle with additional sugar. , Bake 10 minutes. Reduce oven setting to 350°; bake until golden brown, 40-45 minutes, covering edge with foil if crust is getting too dark. Cool completely on a wire rack; refrigerate until serving., Meanwhile, beat whipping cream until it begins to thicken. Add remaining ingredients; beat until soft peaks form. Refrigerate until serving. Serve with pie.

CRANBERRY PIE

Steps:

• Mix all ingredients, then add to pie crust. Add top crust and prick with fork. Preheat oven to 450 degrees F and bake pie 10 minutes. Lower temperature to 350 degrees. Bake 40 minutes more.

CRANBERRY CURD PIE WITH MERINGUE TOPPING

Steps:

• Preheat the oven according to the pie-dough package instructions for "Baked Shell." Unroll the pie dough, fit it into a 9-inch pie plate and crimp or decorate the edges as desired. Prick the bottom and sides of the dough with a fork and bake as directed. Let cool completely on a wire rack.
• Preheat the oven to 350 degrees F.
• Separate 4 of the eggs, reserving the egg whites for the meringue. Add the egg yolks, remaining 2 whole eggs, orange zest and juice, salt, 1/3 cup of the sugar and the jellied cranberry sauce to a medium pot. Add the butter, set the pot over medium heat and cook, whisking continuously, until the butter is melted and the curd has thickened and reached a temperature of 170 degrees F on an instant-read thermometer, about 10 minutes. Strain the mixture into a large bowl, then pour into the cooled pie crust. Bake until the curd is just starting to set but still jiggly in the center, 10 to 12 minutes.
• Let the pie cool to room temperature, about 1 hour, then refrigerate until the curd is chilled and completely set, at least 6 hours or up to overnight.
• When ready to serve, make the meringue. Beat the reserved 4 egg whites in a medium bowl with an electric mixer on medium speed until frothy, 2 to 3 minutes. Whisk in the cream of tartar and then gradually add the remaining 1/3 cup sugar, a spoonful at a time. Whisk on medium-high speed until the meringue is glossy and holds a stiff peak when the whisk is lifted, 8 to 10 minutes.
• Dollop the meringue over the pie in an even layer. Use a kitchen torch if desired to brulee the top.

CRANBERRY MERINGUE PIE - EATING WELL MAGAZINE

Steps:

• PREPARATION.
• Preheat oven to 350°F Coat a 9-inch pie pan with cooking spray.
• To prepare crust: Stir flour, 1/2 cup sugar and 1/4 teaspoon salt in a medium bowl. Stir in oil and butter with a fork until well blended and crumbly (it should look like wet sand). Using the back of a spoon, firmly press the dough into the bottom and up the sides of the prepared pan. Bake the crust until it just begins to brown, about 20 minutes. (Keep the oven on for Step 4.).
• To prepare filling: Meanwhile, combine cranberries and orange juice in a medium saucepan. Bring to a boil over high heat and cook, stirring occasionally, until all the cranberries are beginning to break down, 5 to 6 minutes. Pour through a fine-mesh sieve into a medium bowl, pressing on the solids to extract all the juice. Whisk 3/4 cup sugar into the juice until combined. Whisk in whole egg and 3 egg yolks. Return the cranberry mixture to the saucepan and cook over medium heat, stirring constantly and vigorously, until it thickens and just starts to bubble as you are stirring, 4 to 5 minutes. Pour the warm filling into the warm crust. Set aside while you prepare the meringue topping.
• To prepare topping: Beat the 3 egg whites in a large bowl with an electric mixer on medium speed until frothy. Add cream of tartar and pinch of salt and beat at high speed until soft peaks form. Very slowly add 1/3 cup sugar, beating constantly, until the mixture holds stiff, shiny peaks. Beat in vanilla. Spoon the meringue over the filling, then gently spread to the edges of the crust. Make peaks in the meringue with the back of a spoon or a small off-set spatula. Bake until the top is lightly browned, about 15 minutes. Cool the pie on a wire rack to room temperature, at least 3 hours, before serving.
• TIPS & NOTES.
• Bake with white whole-wheat flour, made from a special variety of white wheat, and whole-wheat pastry flour, milled from soft wheat and containing less gluten. Both provide the nutritional benefits of whole grains. Find them in large supermarkets, natural-foods stores and online at bobsredmill.com and kingarthurflour.com. Store in the freezer.

MINI CRANBERRY MERINGUE PIE

Steps:

• Preheat oven to 375 degrees. On a lightly floured surface, roll out dough to 1/8 inch thick. Cut out 4 1/8-inch fluted rounds, and fit into cups of a standard 12-cup muffin tin (not nonstick). Pierce bottoms with tines of a fork. Freeze 15 minutes.
• Line each shell with parchment paper, and fill with pie weights or dried beans. Bake 15 minutes. Remove weights and parchment. Return to oven; bake until bottoms are just turning golden, 5 minutes more. Transfer to wire racks; let cool 5 minutes. Remove shells from tin; let cool completely.
• Bring 2 cups cranberries, 1 cup sugar, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat, and simmer mixture, stirring occasionally, until cranberries have burst, about 5 minutes. Pour through a coarse sieve, then a fine sieve; discard solids. (You should have about 1 3/4 cups; if you have less, add water).
• Bring strained cranberry juice, 1/4 cup sugar, the zests, salt, cinnamon, cloves, and remaining 1 1/4 cups cranberries to a boil in a medium saucepan, stirring occasionally. Reduce heat; simmer, stirring occasionally, until cranberries are soft but have not burst, about 3 minutes.
• Meanwhile, stir cornstarch, blood orange juice, and 1/4 cup water in a bowl; whisk into cranberry mixture. Bring to a boil, stirring constantly. Cook, stirring, until translucent, about 1 minute. Divide among prepared shells. Refrigerate until set, about 1 hour (up to overnight).
• Preheat broiler. Put egg whites and remaining 1/4 cup sugar into the heatproof bowl of an electric mixer set over a pan of simmering water; whisk until sugar has dissolved and mixture is hot to the touch. Attach to mixer fitted with the whisk attachment; beat on medium speed until foamy. Raise speed to high. Add cream of tartar; beat until medium, glossy peaks form. Divide the meringue evenly among pies.
• Set pies under broiler until tops are browned, 30 seconds to 1 minute.

CRANBERRY MINCE PIE

Steps:

• In a large saucepan, combine sugar and cornstarch; stir in water. Bring to a boil over medium heat, stirring constantly. Add cranberries; cook over medium heat until berries pop, about 15 minutes. Combine apples and mincemeat; spread over the bottom of pastry shell. Top with cranberry mixture., For topping, combine the flour, brown sugar, cinnamon and cloves in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 400° for 25-30 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.