Cranberry Meringue Pie
6 servings
90 minutes
Cranberry pie with meringue is a refined dessert of European cuisine that combines the tenderness of airy meringue and the sweet-sour freshness of cranberry puree. The origins of such a pie trace back to French and German baking traditions where berries are often used to add vibrant flavor. The base made of crispy shortcrust pastry harmoniously complements the rich berry layer, topped with a light, airy cloud of baked egg white cream. During baking, the meringue takes on a caramel hue, creating a thin crispy crust. This pie will be a highlight of any tea party, especially in the autumn-winter season when one seeks warmth from a rich-flavored dessert. It pairs perfectly with black tea or coffee and can also be served with a scoop of vanilla ice cream.
1
Separate the whites from the yolks, and place the whites in the fridge (to whip better).
2
Beat the yolks with two tablespoons of sugar, add flour, soft butter, and knead the dough.
- Sugar: 2 glasss
- Wheat flour: 2 glasss
- Butter: 180 g
3
Preheat the oven to 180 degrees, spread the prepared dough in a 1 cm layer in the baking dish, leaving edges of dough, and place in the oven for 10-15 minutes.
4
In a blender, grind the cranberries with a cup of sugar (more to taste) until a homogeneous mass forms, take the prepared dough out of the oven and pour the cranberry puree into it.
- Cranberry: 2 glasss
- Sugar: 2 glasss
5
Take the egg whites out of the fridge, beat with a mixer (a blender won't work), gradually adding the remaining sugar. Spread the whipped egg whites over the cranberry puree.
- Chicken egg: 2 pieces
- Sugar: 2 glasss
6
Reduce the oven temperature to 100 degrees and bake until the egg whites on top turn light brown (about 40 minutes to 1 hour).