Cranberry Meringue Pie

Cranberry Meringue Pie
  • Difficulty:

  • Prep Time:

  • Total Time:

    2h 30m
  • Servings:



Fall favorite cranberries meet mouthwatering meringue in this seasonal pie.


  • Crust

    1 cup all-purpose flour
  • ½ cup almond meal
  • ½ tsp. salt
  • 6 Tbsp. cold butter, cut into small pieces
  • 2 - 4 Tbsp. cold water
  • Cranberry Curd

    2 cups fresh or frozen cranberries
  • ½ cup water
  • ¾ cup sugar
  • 1 Tbsp. cornstarch
  • 4 egg yolks, beaten
  • 6 Tbsp. butter, cut into 6 pieces
  • Meringue

    4 egg whites
  • ¾ cup sugar
  • ¼ tsp. cream of tartar
  • Pinch of salt


  1. In a medium sized bowl mix flour, almond meal and salt. Cut cold butter into flour mix with a pastry blender until it resembles coarse crumbs. Stirring with a fork, add water one tablespoon at a time until dough just comes together. Flatten into a disk, wrap in plastic food wrap and refrigerate at least 30 minutes.
  2. Heat oven to 425°F. Place dough between two pieces of parchment paper; roll to a 12-inch circle. Peel off one piece of parchment and use other piece to transfer to a 9” pie plate. Trim and crimp edges as desired. Prick bottom of the crust with a fork; line with parchment paper and fill with pie weights or dry beans. Bake 8-10 minutes or until edges just start browning. Remove parchment and pie weights; bake 4-6 minutes longer until golden brown.
  3. Beat egg yolks in a medium bowl; set aside.
  4. Heat cranberries and water in a saucepan over medium heat until cranberries burst. Press through a fine mesh sieve. Discard skins and return juice to the sauce pan. Add sugar and cornstarch; stir constantly over medium until mixture comes to a boil.
  5. Add a few tablespoons of the juice mixture to the egg yolks, stirring constantly. Add another few tablespoons and stir to combine. Continue adding juice mixture to eggs until about half the juice has been added. Add the egg mixture back to the sauce pan with the remaining juice. Cook over medium heat, stirring constantly until mixture reaches at least 165°F and is thickened. Remove from heat and whisk in butter. Pour into baked pie shell. Press food plastic wrap onto surface and allow to cool at room temperature.
  6. Once curd has cooled, place egg whites, sugar and salt in the bowl of an electric mixer. Place bowl over a pot of simmering water and heat, whisking occasionally, until temperature reaches 165°F. Add cream of tartar. Using whisk attachment on the mixer, beat egg white mixture until glossy and stiff peaks form.
  7. Top pie with meringue, making sure to completely cover the curd and attach to the crust edges. Brown meringue with a kitchen torch or bake in a 500°F oven for 1-2 minutes. Refrigerate leftovers.


The almond meal makes for a very tender and crisp crust. It can be delicate to work with but patches easily if needed.

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