- Cranberries: Natural sweetener with a tart flavor ideal for pies
- Raspberry Jam: Adds a rich, fruity taste to the filling
- Egg Whites: Key ingredient for creating light and airy meringue
- Granulated Sugar: Provides sweetness and helps stabilize the meringue
- Vanilla Extract: Enhances the overall flavor profile of the pie
- All-Purpose Flour: Used in small amounts for a tender crust
- Butter: Adds richness to the crust
- Lemon Juice: Aids in preventing the meringue from browning during baking
- Salt: Enhances other flavors and prevents meringue collapse
*Note: Ensure all ingredients are fresh or of high quality for optimal taste and texture.
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### Cranberry Raspberry Meringue Pie: A Delicious Baked Good Recipe
#### Introduction
Embark on an exciting baking journey to create a delightful Cranberry Raspberry Meringue Pie. This dessert combines the sweet tang of cranberries with the juicy flavor of raspberries, topped off with a light and airy meringue layer. Perfect for holiday gatherings or any special occasion, this pie is sure to impress your guests.
#### Ingredients
- **Pie Crust:** 1 pre-made or homemade pie crust (9-inch)
- **Cranberry Raspberry Filling:**
- 1 cup fresh raspberries
- 2 cups cranberries
- 3/4 cup granulated sugar
- Zest of 1 lemon
- 2 tablespoons cornstarch
- 1 tablespoon water
- **Meringue Topping:**
- 3 egg whites (room temperature)
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
#### Step-by-Step Guide
1. **Prepare the Pie Crust:**
- Preheat your oven to 375°F (190°C).
- If using a store-bought crust, press it into an ungreased 9-inch pie dish.
- For a homemade crust, roll out the dough and fit it into the pie dish. Trim any excess.
2. **Make the Cranberry Raspberry Filling:**
- In a medium saucepan, combine raspberries, cranberries, sugar, and lemon zest.
- Cook over medium heat for about 10 minutes until the mixture starts to release its juices.
- Stir in cornstarch and water, mix well, and let it thicken. This should take another 5-7 minutes.
3. **Assemble the Pie:**
- Pour the cranberry raspberry filling into the prepared pie crust.
- Smooth out the surface with a spatula or your fingers.
4. **Prepare the Meringue Topping:**
- In a clean bowl, beat egg whites and cream of tartar until stiff peaks form.
- Gradually add sugar while continuing to beat on high speed until the mixture is glossy and firm.
5. **Apply the Meringue Topping:**
- Spread the meringue evenly over the filling using an offset spatula or a piping bag.
- Lightly brown the edges of the meringue by placing the pie under the broiler for about 2-3 minutes, watching carefully to prevent burning.
6. **Bake and Cool:**
- Place the pie on a baking sheet in case of spills.
- Bake at 375°F (190°C) for approximately 10-12 minutes until the meringue is golden brown.
- Remove from the oven and let it cool completely to room temperature before slicing.
#### Tips and Variations
- For an extra flavor boost, consider adding a sprinkle of cinnamon or nutmeg to the filling.
- If you prefer a less sweet crust, reduce the sugar in both the filling and meringue by 1/4 cup each.
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Enjoy your delicious Cranberry Raspberry Meringue Pie! This recipe not only highlights the flavors of cranberries and raspberries but also showcases a beautifully delicate meringue layer. Perfect for sharing or savoring on its own, this pie is sure to become a new favorite in your baking repertoire.