Best Cranberry Curd Pie With Meringue Topping Recipes

CRANBERRY CURD PIE

Steps:

• Roll the pie dough out to 10 inches in diameter. Transfer to a 9-inch pie plate, trim and crimp the edges as desired. Lightly prick all over with a fork. Place in the freezer for 15 minutes.
• Preheat the oven to 350 degrees.
• Place the frozen pie crust in the oven and bake for 15 minutes. Remove to a wire rack to cool.
• Make the curd: place the cranberries, orange zest, orange juice and sugar in a small saucepan. Cook over medium heat for about 10 minutes, until the cranberries are beginning to burst and the sugar has dissolved.
• Remove from the heat and puree with an immersion blender (or, cool the mixture to room temperature and puree in a food processor or blender). Press the mixture through a fine-mesh sieve, scraping any puree clinging to the bottom of the sieve into the puree, and discarding any solids left in the sieve.
• If the mixture has cooled considerably, rewarm in the microwave. Wipe out the saucepan, and return to the stovetop (do not turn on the burner yet).
• Whisk the butter into the cranberry puree.
• In a small mixing bowl, thoroughly whisk together the eggs and egg yolks. While continously whisking, add 1/2 cup of the hot cranberry puree into the egg yolks
• Place the cranberry/egg mixture as well as the remaining cranberry puree into the saucepan. Cook over medium-low heat, whisking continuously, until the mixture thickens.
• Transfer to a storage container to stop the cooking process and cool to room temperature. If not using immediately, place a piece of plastic wrap on the surface of the curd, and refrigerate until needed.
• Pour the cooled curd into the cooled pie crust. Bake for 10 minutes or until the filling is set. Remove to a wire rack to cool to room temperature, then refrigerate, loosely covered in plastic wrap, until ready to serve.
• Make the sugared cranberries: In a small saucepan, combine 1/2 cup sugar and 1/2 cup water over medium heat. Whisk frequently, until the sugar dissolves. Do not let the mixture boil. Turn off the heat.
• Add the cranberries to the sugar syrup, and stir to coat. Use a slotted spoon to transfer the cranberries to a wire rack set over paper towels. Let dry for one hour.
• After one hour, toss the cranberries in the remaining 1/2 cup of sugar.
• Store in an airtight container until ready to serve the pie.
• Make the whipped cream: shortly before ready to serve the pie, whip the heavy cream to soft peaks. Sprinkle the sugar over the cream, and whip to stiff peaks, then whip in the vanilla.

CRANBERRY MERINGUE PIE

Steps:

• 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.
• 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.

MERINGUE CRANBERRY PIE

Steps:

• Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle. Transfer to a 9-in. deep-dish pie plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , Meanwhile, in a large saucepan, combine the cranberries, sugar and water. Cook, stirring occasionally, over medium heat until berries pop, about 15 minutes. In a small bowl, combine the egg yolks, flour and salt. Remove cranberry mixture from the heat; stir a small amount into egg mixture. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and extract. Pour into crust., For meringue, in a large bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust., Bake at 350° until golden brown, 18-22 minutes. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.

CRANBERRY CURD TART WITH TOASTED MERINGUE

Steps:

• Preheat the oven to 350°F.
• In a large bowl, mix together the softened butter, powdered sugar, vanilla, and salt until combined. Then fold in the flour and mix until the dough comes together.
• Press the dough into your tart pan and then poke a few holes in the dough with a fork to allow air to escape while baking.
• Place the crust in the freezer for at least 20 minutes before baking. This ensures that the crust won't sink in your tart pan.
• Bake the crust at 350°F for about 20 minutes or until the top is lightly browned.
• Remove from the oven and let cool while you make the filling (the crust does not have to cool completely before filling).
• Add the cranberries, orange juice, and orange zest to a medium saucepan, and bring to a simmer over medium heat. Cook until the cranberries split open, about 10 minutes.
• Strain through a fine mesh sieve and discard the skins and seeds. The cranberries don't pass through easily, so you need to press it through with a spoon or spatula (you can also pulse a few times in a blender or food processor to make it a little easier to strain). You should end up with about 1 cup of thick cranberry puree.
• Create a double boiler by bringing 1-2 inches of water to a simmer in a small saucepan. Place a heatproof glass bowl on top and make sure it's not touching the water.
• In the glass bowl, whisk together the egg yolks and sugar. Then add in the cranberry puree, orange liqueur, and vanilla. Continue to whisk the curd over the double boiler for 10-15 minutes until thick enough to coat the back of a spoon. (If the curd isn't thickening, turn up the heat and constantly whisk).
• Once thickened, remove the glass bowl from the heat. Cut the butter into chunks and whisk into the cranberry curd until fully combined and smooth.
• Pass through fine mesh strainer and then pour into the par-baked shortbread crust.
• Bake at 350°F for 10 minutes or until the curd is set and the center jiggles slightly.
• Let cool at room temperature for about 1 hour, then transfer to the refrigerator to chill for 2 hours.
• In the bowl of a stand mixer, whisk the sugar and cream of tartar into the egg whites then set the bowl over a saucepan filled with about two inches of simmering water over medium heat. Do not let the bottom of the egg whites bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out (about 3-4 minutes). If using an instant thermometer, it should read about 160°F.
• Place the bowl on the stand mixer and fit with the whisk attachment. On medium-high speed, beat the mixture until stiff peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes. If it's still not reaching stiff peaks, stop the mixer, place the bowl in the fridge for 10 minutes, then return to the mixer and continue beating until stiff peaks form.
• Add the Swiss meringue to a piping bag fitted with your favorite piping tip, and pipe fun designs on top of the cranberry curd tart.
• Then use a culinary blow torch to lightly toast the meringue.
• You could also garnish this cranberry curd tart with these festive sugared cranberries!
• This cranberry curd tart is best eaten the same day, but you can keep leftovers in the fridge for up to 3 days!

CRANBERRY MERINGUE PIE

Steps:

• To make the crust, preheat the oven to 375 degrees. Whisk together the crumbs, butter and sugar. Scrape into a 9-inch glass pie plate and press evenly across the bottom and sides. Bake until the crust just begins to brown, 7 to 10 minutes. Set aside.
• To make the curd, put the cranberries and 1/2 cup water in a saucepan. Heat until the cranberries pop, about 5 minutes. Purée in a food processor and strain through a sieve. Return to the pan, add the butter and sugar and heat until the butter melts and sugar dissolves.
• Whisk the yolks until smooth. Very slowly whisk in the hot cranberry mixture. Return mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens a bit, about 5 minutes. (Do not allow to boil, or the eggs will scramble.) Set aside.
• To make the filling, place the cranberries, sugar and 1/2 cup water in a small saucepan. Boil just until the sugar melts. Set aside.
• Preheat the oven to 400 degrees. Position a rack in the top third of the oven. Have the curd and filling very hot. (Reheat the curd gently, stirring, to avoid scrambling the eggs.)
• To make the meringue, put the cornstarch and 1 tablespoon sugar in a small saucepan. Stir in 1/3 cup water. Place over medium heat and stir until the mixture boils and becomes translucent. Set aside. In a medium bowl, beat the egg whites and salt until fluffy. Slowly add remaining sugar. Reduce speed to medium and add cornstarch mixture a tablespoon at a time. Beat just until meringue is glossy and holds stiff peaks. (Do not overbeat.) Fold in the dried cranberries.
• Pour off any liquid from the filling and spread it in the pie shell. Top it with the cranberry curd. Add the meringue, covering the filling completely and making little decorative peaks. Place the pie on a baking sheet to catch any drips and bake until meringue peaks are nicely browned, 8 to 10 minutes. Let cool before serving or refrigerating.