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Mini Cranberry Meringue Pie

This petite pie-for-one is baked in a tender, crumbly pate sucree crust. Blood orange juice provides the tart berries with a mild sweetness. The individual desserts can be assembled and baked a day ahead; add the meringue just before serving for the freshest presentation.

  • Yield: Makes 12
Mini Cranberry Meringue Pie

Source: Martha Stewart Living Special Issues, 2009


  • All-purpose flour, for work surface
  • Pate Sucree Citrus Variation
  • 3 1/4 cups fresh cranberries (12 ounces)
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons finely chopped blood orange zest, plus 1/4 cup blood orange juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • Pinch of ground cloves
  • 3 tablespoons cornstarch
  • 3 large egg whites
  • Pinch of cream of tartar


  1. Preheat oven to 375 degrees. On a lightly floured surface, roll out dough to 1/8 inch thick. Cut out 4 1/8-inch fluted rounds, and fit into cups of a standard 12-cup muffin tin (not nonstick). Pierce bottoms with tines of a fork. Freeze 15 minutes.

  2. Line each shell with parchment paper, and fill with pie weights or dried beans. Bake 15 minutes. Remove weights and parchment. Return to oven; bake until bottoms are just turning golden, 5 minutes more. Transfer to wire racks; let cool 5 minutes. Remove shells from tin; let cool completely.

  3. Bring 2 cups cranberries, 1 cup sugar, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat, and simmer mixture, stirring occasionally, until cranberries have burst, about 5 minutes. Pour through a coarse sieve, then a fine sieve; discard solids. (You should have about 1 3/4 cups; if you have less, add water).

  4. Bring strained cranberry juice, 1/4 cup sugar, the zests, salt, cinnamon, cloves, and remaining 1 1/4 cups cranberries to a boil in a medium saucepan, stirring occasionally. Reduce heat; simmer, stirring occasionally, until cranberries are soft but have not burst, about 3 minutes.

  5. Meanwhile, stir cornstarch, blood orange juice, and 1/4 cup water in a bowl; whisk into cranberry mixture. Bring to a boil, stirring constantly. Cook, stirring, until translucent, about 1 minute. Divide among prepared shells. Refrigerate until set, about 1 hour (up to overnight).

  6. Preheat broiler. Put egg whites and remaining 1/4 cup sugar into the heatproof bowl of an electric mixer set over a pan of simmering water; whisk until sugar has dissolved and mixture is hot to the touch. Attach to mixer fitted with the whisk attachment; beat on medium speed until foamy. Raise speed to high. Add cream of tartar; beat until medium, glossy peaks form. Divide the meringue evenly among pies.

  7. Set pies under broiler until tops are browned, 30 seconds to 1 minute.

Cook's Note

If you can't find blood oranges, use regular ones for the zest and juice.

Reviews (5)

  • rosemarfrigottos 15 Sep, 2015

    Hi! I´m brazilian and I loved the recipes!!! This site is a delicious!! I hope to cook many recipes!

  • Zayka 20 Oct, 2010

    I originally found this in Martha's holiday magazine and made it last Thanksgiving. It was such a big hit in my family, that I had to make it within another two weeks when we were entertaining friends. Absolutely delicious and loved by all! Rather easy to make as well :)

  • sheenapaiva 9 Oct, 2010

    These pies are amazing! Simple to make and the recipe is easy to follow. Even my husband who is NOT a cranberry fan in the least says they're exceptional!

  • YelaSnow 1 Jan, 2010

    This recipe was delicious. The kids and adults loved. I was short on time so I just used pre made mini pie shells. Also I added a little bit of apple and berries to the original mixture as I was fearful that the cranberry would make it too tart and it was just a wonderful compliment. Good luck

  • roundhouse27 13 Oct, 2008

    As a cranberry lover, I found these among the most delicious desserts I've ever eaten. My friends seemed less enthusiastic, so they were probably not worth the work to make.

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