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.
Serves 6- 8 Prep 40 mins, plus chilling and standing
FOR THE PASTRY
140g cold butter, diced
250g plain flour, plus extra for dusting
100g icing sugar
2 egg yolks
FOR THE FILLING
250g fresh or frozen cranberries
3 tbsp cornflour juice
1 lemon juice
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