Tart cranberry pie gets a sweet touch in this recipe from cookbook author Erin McDowell.
Make-Ahead Tips
The pie can be made up to 1 day ahead through Step 4.
It’s best to add the meringue before serving.
Credit: Blaine Moats
The meringue will hold up for up to 2 hours.
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.
Can You Freeze a Pie With Meringue?
Cook over medium-high until mixture comes to a simmer, stirring constantly.
Bake Pie and Cool
Placeoven rackin lower third of oven.
Preheat oven to 375F.
Spoon cooled filling into pie crust.
Bake 30 to 35 minutes or until crust is golden brown and filling is bubbly.
Set bowl over a large saucepan of simmering water (being careful that bowl doesn’t touch water).
Top Pie with Meringue and Serve
Pile meringue on top of filling.
If desired, toast meringue with a kitchen torch.
Mix Flour and Butter
In a medium bowl whisk together flour and salt.
Using your hands,toss butterthrough flour until each piece is well-coated.
Cut butter into flour by pressing butter between your fingers and thumbs, flattening the cubes into big shards.
Add Ice Water
Make a well in center of flour mixture.
Continue adding water, 1 to 2 tablespoons at a time, and tossing until dough comes together.
(Dough should hold together easily without feeling wet or sticky.)
Refrigerate Dough
Form dough into a disk and wrap tightly in plastic wrap.
Refrigerate at least 30 minutes and up to overnight.
Press firmly and evenly, rotating the dough as you work to prevent sticking without adding too much flour.
(Ideally dough will also be about 1 inch wider than your pie plate on all sides.)
Lift pin to edge of pie plate and unfurl the dough.
Tuck dough under to be flush with the outer rim of pie plate.
Crimp edges as desired, then refrigerate for at least 30 minutes.
Parbake Dough
To parbake: Use a fork to prick chilled crust all over base and sides.
Cut a square of parchment paper slightly larger than pie plate and press it into base of chilled crust.
Place pie plate on aparchment paper-linedbaking sheet.
Remove parchment and pie weights and bake 2 to 3 minutes more or until bottom crust appears set.
If crust puffs at any point, prick air bubble with a fork to deflate.
Let cool completely before filling.
Makes one single crust.
Pie Crust Variations
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.
2,000 calories a day is used for general nutrition advice.
