No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Mini Cranberry Meringue Pie

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

  • yield: Makes 12

advertisement

advertisement

Ingredients

  • All-purpose flour, for work surface
  • Pate Sucree
  • 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

Directions

  1. Step 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. Step 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. Step 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. Step 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. Step 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. Step 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. Step 7

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

Source
Martha Stewart Living, November 2006

advertisement

advertisement

Reviews (4)

  • 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.