Cranberry Pie with Honey Meringue
Here, Erin tempers tart a cranberry filling with a stunning honey-sweetened meringue. Toast the meringue with a kitchen torch for that gorgeous golden brown.
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Recipe Summary
Cranberry Pie with Honey Meringue
Ingredients
Directions
Tips
The pie can be made up to 1 day ahead through Step 4. It's best to add the meringue before serving. The meringue will hold up for up to 2 hours.
Tips
If you don't have a thermometer, or just for extra security, use whites from pasteurized whole eggs.
Nutrition Facts (Cranberry Pie with Honey Meringue)
Erin's All-Buttah Piecrust
Ingredients
Directions
Tips
Make dough, wrap tightly, and refrigerate up to 2 days. For longer storage, wrap in plastic wrap then heavy foil and freeze up to 3 months. Thaw overnight in refrigerator and let stand at room temperature to soften slightly.
Cinnamon Crust
Add 1 Tbsp. ground cinnamon and 1/2 tsp. freshly grated nutmeg to the flour.
Gingerbread Crust
Add 1 tsp. ground cinnamon, 3/4 tsp. ground ginger, 1/2 tsp. ground allspice, and 1/4 tsp. ground cloves to the flour.