Cranberry Meringue pie √
Note: An adaptation of lemon meringue pie, this glistening, light custard is capped with snowy meringue and garnished with fresh or dried cranberries. From “Original Local,” by Heid Erdrich.
• 1 3/4 c. sugar, divided
• 1/3 c. cornstarch
• 1 1/2 c. warm water
• 3/4 c. cranberry juice
• 1 or 2 freshly grated cranberries, optional
• 4 eggs, separated
• 1 tbsp. butter
• 1 (9-in.) pie shell, baked and cooled
Preheat oven to 400 degrees. In a saucepan, mix together 1 1/4 cups sugar, cornstarch and 1/8 teaspoon salt. Add 1 1/2 cups warm water, cranberry juice and grated cranberries, if using, and whisk until smooth. Over medium heat, bring mixture to a boil, stirring frequently. Remove from heat as soon as it boils.
Whisk egg yolks in a bowl. Temper yolks by whisking in a tablespoon of the hot sugar mixture, then another. Whisk yolk mixture into pan slowly, then return to medium heat. Stir continuously until mixture thickens; do not bring to a boil. Remove from heat and stir in the butter until completely incorporated. Pour into prepared crust.
In the bowl of a standing mixture, combine egg whites and | 1/4 teaspoon salt. Beat on high until soft peaks form. Add remaining W1/2 cup sugar, 2 tablespoons at a time, beating until stiff and glossy peaks form. Top pie with meringue, and bake until golden all over, about 10 minutes.
Nutrition information per serving of 8:
Calories 350 Fat 10 g Sodium 210 mg Saturated fat 4 g