Ingrédients pour Cranberry Meringue Pie Eating Well Magazine
- 12 ounces Fresh Cranberries
- 1/2 cup Orange Juice
- 1/2 cup plus 3/4 cup plus 1/3 cup Granulated Sugar, divided
- 1 large Egg
- 3 large Eggs, separated
- 1/4 teaspoon Cream Of Tartar
- 1/4 teaspoon plus a pinch Salt
- 1 teaspoon Vanilla extract
- 1 1/4 cups White Whole Wheat Flour (if used as the primary flour or part of a blend for the crust)
- 1/4 cup Canola Oil
- 1/2 cup (1 stick) cold unsalted Butter
- 1 1/4 cups All-purpose flour
- Whole-wheat pastry flour (as part of a 1 1/4 cup blend for crust)
- 2 to 4 tablespoons Ice water
- Cooking spray
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Comment préparer Cranberry Meringue Pie Eating Well Magazine
- Preheat oven to 350°F (175°C). Coat a 9-inch pie pan with cooking spray.
- **Make the Crust:** In a medium bowl, whisk together 1 1/4 cups all-purpose flour (or a blend of white whole wheat and whole wheat pastry flour), 1/2 cup granulated sugar, and 1/4 teaspoon salt.
- Cut in 1/2 cup (1 stick) cold unsalted butter and 1/4 cup vegetable oil using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add 2-4 tablespoons ice water, one tablespoon at a time, mixing lightly until the dough just comes together. Do not overmix.
- Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough to a 12-inch circle. Carefully transfer to the prepared pie pan.
- Trim and crimp the edges. Prick the bottom of the crust with a fork.
- Bake for 15-20 minutes, or until lightly golden.
- **Make the Cranberry Filling:** While the crust is baking, combine 12 ounces fresh or frozen cranberries and 1/2 cup orange juice in a medium saucepan.
- Bring to a boil over high heat, then reduce heat and simmer for 5-6 minutes, or until the cranberries begin to burst.
- Press the cranberry mixture through a fine-mesh sieve into a bowl, reserving the juice.
- Whisk 3/4 cup granulated sugar into the cranberry juice until dissolved.
- Whisk in 1 whole egg and 3 large egg yolks.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 4-5 minutes).
- Pour the warm filling into the baked pie crust.
- **Make the Meringue:** In a large, clean, dry bowl, beat 3 large egg whites with an electric mixer until soft peaks form.
- Add 1/4 teaspoon cream of tartar and a pinch of salt. Continue beating until stiff, glossy peaks form.
- Gradually add 1/3 cup granulated sugar, beating constantly until stiff, glossy peaks form.
- Beat in 1 teaspoon vanilla extract.
- Spoon the meringue over the warm cranberry filling, sealing the edges to the crust.
- Use a spoon or spatula to create peaks on top of the meringue.
- Bake for 15-20 minutes, or until the meringue is lightly browned.
- Let the pie cool completely on a wire rack, at least 3 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
141g
Fat
12g
Carbs
15g
