Cranberry Meringue Pie
6 servings
100 minutes
Cranberry pie with meringue is an exquisite dessert of Russian cuisine that combines the brightness of forest berries and the tenderness of airy meringue. Its origin is linked to the tradition of using seasonal berries for baking. The crispy shortcrust base supports a juicy cranberry puree that retains its light tartness, creating a delightful contrast with the sweet and airy meringue. This pie not only delights with its taste but also impresses with its elegant appearance: golden clouds of meringue adorn the ruby layer of cranberries. It is perfect for a cozy tea time, especially in cold weather when one wants to warm up with homemade pastries. It can be served as a standalone treat or complemented with a cup of fragrant tea to highlight its rich flavor.
1
Separate the yolks from the whites, and place the whites on the top shelf of the refrigerator.
- Chicken egg: 2 pieces
2
We mix the yolks with two tablespoons of sugar. We chop the margarine and add it to the yolks, along with the flour.
- Chicken egg: 2 pieces
- Margarine: 200 g
- Wheat flour: 2 glasss
3
Spread the prepared dough in the baking form, raising the edges high to prevent the cranberry from leaking. Send the cake to the preheated oven at 180 degrees.
4
While the cake base is preparing, we prepare the cranberries. We add sugar to the cranberries to taste; I like it a bit sour and one cup is enough for me. Then we prepare cranberry puree. I don't use a mixer because I like to keep some berries intact, and the filling won't leak.
- Cranberry: 400 g
- Sugar: 2 glasss
5
When the cake is browned, we take it out and pour in the puree.
6
Beat the egg whites with a mixer, gradually adding a cup of sugar. Spread the resulting mixture on top of the cranberries.
- Chicken egg: 2 pieces
- Sugar: 2 glasss
7
We cook until the meringue is browned.