Cranberry Meringue Pie

Cranberry Meringue Pie

Ingredients

Crust:

1 1/2 cups fine vanilla wafer cookie crumbs (from about 40 cookies)
1 stick (8 tablespoons) unsalted butter, melted

Filling:

1 1/2 teaspoons unflavored gelatin
2 cups Brandied Cranberry Sauce, recipe follows
1/2 cup granulated sugar
1 heaping teaspoon finely grated lime zest
1 tablespoon freshly squeezed orange juice
 

Meringue Topping:

3 large egg whites, at room temperature
1 cup granulated sugar
1/8 teaspoon fine salt
Brandied Cranberry Sauce:
6 cups fresh cranberries
3 cups granulated sugar
2/3 cups brandy

Directions

Meringue Topping:

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.

Brandied Cranberry Sauce:

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.

 

 Yield: About 9 cups