Cranberry Orange Meringue Pie Recipe

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Cozy Cranberry Orange Meringue Pie Recipe, Made Simple

There’s something truly comforting about a tangy cranberry orange meringue pie on a crisp afternoon. The bright burst of fresh cranberries combines with zesty orange notes to create a lively filling that contrasts beautifully with the pillowy meringue on top. I love how this pie brings a touch of elegance without fuss—perfect for relaxed weekends or special occasions alike. You’ll find the textures here especially delightful: a buttery, flaky crust beneath a glossy, luscious ruby-red filling, crowned by soft, golden meringue clouds. Each bite tells a little story of sweet, tart, and creamy harmony. It’s a recipe that invites sharing—and that’s exactly what I hope you’ll do once you master this Cranberry Orange Meringue Pie Recipe. As you dive into the steps ahead, you’ll notice it’s approachable even if you’re new to meringue pies. And don’t worry—I’ve got tips to keep you confident every step of the way.

Ingredient Lowdown

• Baked pie crust (9-inch): Your buttery foundation—store-bought works great, but homemade adds extra love.
• Fresh cranberries (1 cup): The star tart fruit that bursts with flavor and adds that gorgeous red color.
• Granulated sugar (1/2 cup + 1/2 cup): Sweetens both the filling and the meringue, balancing tartness perfectly.
• Orange juice (1/4 cup) & orange zest (1 tbsp): Bright citrus notes that lift the entire pie with fragrant freshness.
• Cornstarch (1/4 cup): Thickens the filling into a smooth, spoonable consistency without cloudiness.
• Water (1/2 cup): Helps dissolve cornstarch and blend textures.
• Egg yolks (3 large): Enrich the filling and give it body and silkiness.
• Unsalted butter (2 tbsp): Adds richness and smooth finish to the filling.
• Vanilla extract (1 tsp): Adds warmth and depth to the citrus-berry mix.
• Egg whites (3 large): Whipped into a fluffy, glossy meringue topping that browns beautifully.
• Cream of tartar (1/4 tsp): Stabilizes the egg whites so your meringue stays stiff and shiny.

Set Up for Success

Before you start, gather all your ingredients and measure carefully. Having your mise en place ready will keep things smooth—especially when tempering eggs, which requires a steady, gentle hand. Remember, the pie crust should be fully baked and cooled to avoid sogginess later. Set your oven to 350°F (175°C) early, so it’s perfectly heated when your pie is ready.

Step-by-Step: Cranberry Orange Meringue Pie Recipe

1. Cook cranberries, sugar, orange juice & zest in a medium saucepan over medium heat. Stir occasionally until the cranberries burst and the mixture thickens into a glossy, jewel-toned sauce, about 10 minutes. You’ll love the warm, fruity aroma filling your kitchen here.

2. Whisk cornstarch and water in a small bowl until smooth. Add this to the cranberry mixture, then cook stirring constantly for 2-3 minutes until luxuriously thickened. This step ensures your filling will hold together perfectly without any starchy taste.

3. Temper the egg yolks by slowly whisking about 1 cup of the hot cranberry mixture into the yolks. This gentle warming keeps the yolks from scrambling in the hot sauce. Once combined, pour the egg mixture back into the saucepan.

4. Cook the filling gently over medium heat while stirring constantly. In 2-3 minutes, the whole filling will thicken again with a velvety, custard-like texture. Remove from heat and stir in butter and vanilla extract until beautifully smooth and glossy. Pour this warm filling into your baked pie crust—already your kitchen smells divine.

5. Beat the egg whites and cream of tartar in a large clean bowl until soft peaks form. Gradually add remaining sugar, one tablespoon at a time, beating until you get stiff, glossy peaks—you’ll know it’s right when the meringue holds a firm, shiny point. This step takes patience, but the airy, buttery-soft clouds you’ll create are worth it.

6. Spread the meringue over the filling, gently sealing at the edges to the pie crust so no juice leaks out during baking. This seals in that bright filling beautifully.

7. Bake the pie at 350°F (175°C) for 10-12 minutes until the meringue tops a toasty golden brown. This final bake sets the meringue and adds a delicate crispness to the surface.

8. Cool completely before serving. I recommend waiting a few hours to let the flavors meld and filling set fully—patience here really pays off with clean slices and perfect texture.

Flavor Twists for Cranberry Orange Meringue Pie Recipe

• Add a teaspoon of ground cinnamon or ginger to the filling for cozy warmth.
• Swap the orange zest for lemon or lime zest to tweak the citrus profile.
• Stir in a handful of toasted pecans or walnuts into the filling for crunch.
• Mix some fresh rosemary or thyme into the cranberry sauce for an herbaceous twist.
• Use a graham cracker crust instead of pastry for a crunchier base.
• Try a splash of Grand Marnier or another orange liqueur in the filling for an adult upgrade.

Storage & Make-Ahead Tips

• Store leftover pie covered loosely with foil or plastic wrap in the fridge for up to 3 days.
• For best texture, reheat slices gently at room temperature before serving—avoid microwaving to preserve meringue fluff.
• The filling can be made a day ahead and refrigerated; bake and top with meringue just before serving.
• Cranberry Orange Meringue Pie generally doesn’t freeze well because the meringue loses texture, but you can freeze the filling separately for up to 2 months.
• If you want to freeze whole pie, do so without the meringue topping; add and bake meringue fresh after thawing.

Cranberry Orange Meringue Pie Recipe FAQs

• Can I use frozen cranberries instead of fresh? Absolutely! Just thaw and drain them before cooking, and the pie will still have that vibrant tartness.
• Why does my meringue weep or weep liquid? This can happen if the meringue isn’t spread sealing the edges fully, or if it cools too quickly. Make sure you seal it well and cool the pie gently.
• How do I know when the egg whites are beaten enough? When the meringue forms stiff, shiny peaks that stand up straight without drooping, it’s ready to go.
• Can I make this pie gluten-free? Yes! Use a gluten-free baked pie crust to keep the taste and texture delightful.
• What’s the best way to slice this pie? Use a sharp, thin-bladed knife warmed briefly in hot water and wiped dry before slicing for clean, pretty pieces.

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