Cran­berry & or­ange meringue pie

The zesty fill­ing con­trasts won­der­fully with the sweet, pil­lowy meringue. This is sure to be­come a new fes­tive favourite! If you are short on time, buy a sweet pas­try case rather than mak­ing your own.

Easy Cook - - 12 GREAT PUDS, CAKES & BAKES -

Serves 6- 8 Prep 40 mins, plus chill­ing and stand­ing


140g cold but­ter, diced

250g plain flour, plus ex­tra for dust­ing

100g ic­ing su­gar

2 egg yolks


250g fresh or frozen cran­ber­ries

3 tbsp corn­flour juice

1 lemon juice

2 or­anges

100g golden caster su­gar

85g but­ter, diced

3 egg yolks and

1 whole egg FOR


4 egg whites

200g golden caster su­gar

2 tsp corn­flour

1 For the pas­try, put the but­ter and flour in a food pro­ces­sor and whizz to fine crumbs, then pulse in the su­gar. Mix the egg yolks with 2 tsp cold wa­ter and, with blade run­ning, pour in to bring the pas­try to­gether. If it doesn’t, add 1-2 tsp more wa­ter.

Cook 1 hr

2 Tip the pas­try onto a lightly floured sur­face and bring to­gether to make a flat disc, then roll out to line a 23cm loose-based tart tin. Leave the pas­try over­hang­ing the tin and prick the base with a fork. Chill for 30 mins.

3 Heat oven to 200C/180C fan/gas 6. Line the pas­try case with some crum­pled bak­ing parch­ment, fill with bak­ing beans, then blind-bake for 15 mins. Care­fully re­move the parch­ment and beans, and bake for 10 mins or un­til the pas­try looks golden and bis­cu­ity. Re­move from the oven and trim the edges with a sharp knife. Can be done the day be­fore. Lower oven to 180C/160C fan/gas 4.

4 While the case is bak­ing, make the fill­ing. Cook the cran­ber­ries in a shal­low pan over a medium heat with 2 tbsp wa­ter for 15 mins un­til pulpy. Push the fruit through a sieve over a bowl; dis­card the seeds and skins.

5 Put the corn­flour in a clean pan and whisk in the lemon and or­ange juice un­til smooth. Add the su­gar and cran­berry purée, and heat un­til the mix­ture has bub­bled and thick­ened, stir­ring con­stantly. Re­move from the heat, add the but­ter and beat un­til melted. Add the egg yolks and whole egg to the pan, beat well and re­turn to a medium heat. Keep stir­ring vig­or­ously for 5 mins un­til the mix­ture thick­ens and drops off the spoon. Re­move from the heat and set aside.

6 Mean­while, make the meringue. Put the egg whites in a large clean bowl and whisk to stiff peaks. Add half the su­gar, a spoon­ful at a time, whisk­ing be­tween each ad­di­tion un­til stiff again. Whisk in the corn­flour and re­main­ing su­gar un­til shiny and thick.

7 Pour the fill­ing into the pas­try case. Put spoon­fuls of meringue around the edge of the fill­ing so it just touches the pas­try and pile the rest into the cen­tre, spread­ing so that it cov­ers the fill­ing. Bake for 18-20 mins un­til the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins. Re­move and leave for at least an­other 30 mins be­fore slic­ing. Can be made sev­eral hours ahead. PER SERV­ING (8) 621 kcals, pro­tein 8g, carbs 84g, fat 28g, sat­u­rates 16g, fi­bre 3g, sug­ars 54g, salt 0.6g

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