Recipes: cranberry meringue pie, roasted squash

  • Updated: November 20, 2013 - 1:49 PM

Cranberry Meringue pie √

Serves 8.

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

• Salt

• 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

Directions

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

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    “Original Local: Indigenous Foods, Stories and Recipes From the Upper Midwest” is a cookbook, memoir and collage of today’s culinary scene. The title describes the author, Heid Erdrich, as well.

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