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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.

Source: Martha Stewart Living, November 2006



Cook's Notes

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

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How would you rate this recipe?
  • rosemarfrigotto
    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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