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Cranberry meringue pie recipe

17 ratings

Sweet and airy meringue, zesty citrus and cranberry, and crumbly pastry make this magnificent meringue pie the perfect Christmas baking recipe to impress friends and family. See method

Serves 8
40 mins to prepare, 1hr 5 mins to cook, plus chilling
615 calories / serving
Vegetarian

Ingredients

225g plain flour
50g icing sugar
150g cold butter, diced
1 egg yolk

For the filling

350g fresh or frozen cranberries
2 cinnamon sticks, snapped in half
2 star anise
2 lemons, juiced, plus large strip of zest
2 oranges, juiced, plus large strip of zest
150g golden caster sugar
3½ tbsp cornflour
125g unsalted butter, cubed
4 egg yolks, plus 1 whole egg

For the meringue

5 egg whites
250g caster sugar
1 tbsp cornflour

Each serving contains

Energy
2585kj
615kcal 31%
Fat
30g 43%
Saturates
16g 81%
Sugars
61g 67%
Salt
0.1g 2%

of the reference intake
Carbohydrate 84.5g Protein 7.4g Fibre 1.2g

Method

Combine the flour, icing sugar and a pinch of salt in a food processor. Add the butter and whizz to crumbs. Tip into a mixing bowl and add the egg yolk and 1 tbsp water; bring together using a knife.
Knead briefy, then shape into a disc. Wrap in clingflm; chill for 30 minutes. Grease a 23cm loose-bottomed fluted tart tin. Roll out the pastry to a 30cm circle and press into the tin. Trim slightly and prick the base. Chill for at least 20 mins or overnight.

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Preheat the oven to gas 6, 200°C, fan 180°C. Line the pastry case with nonstick baking paper and fill with baking beans. Bake for 15 mins, then remove the paper and beans. Return to the oven for 5-6 mins until golden. Remove and trim the edge with a knife; set aside to cool.

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Meanwhile, make the filling. Combine the cranberries, spices, citrus zests and 3 tbsp water in a large pan. Cover and bring to the boil, then simmer for 10-15 mins. Remove and set aside to cool slightly, before straining through a sieve, discarding the solids. Stir in the sugar.
In a jug, whisk the cornflour with the citrus juices and pour into a clean pan. Add the strained cranberry mixture, and cook over a medium-low heat for 10 mins, stirring, until thickened. Remove from the heat and whisk in the butter. Add the egg yolks, one at a time, whisking well after each addition. Whisk in the whole egg until combined, then return to the heat for 5-10 mins, stirring until thickened. Remove and leave to cool. Chill for 30 mins to 1 hr.
Preheat the oven to gas 4, 180°C, fan 160°C. For the meringue, put the egg whites in a large bowl and whisk to stiff peaks using an electric whisk. Add the sugar, a little at a time, then whisk in the cornflour until stiff and glossy.

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Spoon the filling into the pastry case. Starting 1cm (1/2in) from the edge, spread the pie with the meringue, working it into the middle to create a dome (this may drop a little once baked). Bake for 25-30 mins, until golden. Leave to cool in the tin, before transferring to a cake stand.