Pies

Cranberry Orange Pie

Cranberry-Orange Pie-5

Prep Time: 50 Minutes (plus 2 hour chill time)

Total Time: 3 hours

Yield: 8-12 slices

Rating:
Click to rate this post!
[Total: 15 Average: 2.9]
Share:
Cranberry-Orange Pie-5

Ingredients

Pie

  • 1 single pie crust, pre-baked and cooled
  • 1 C. granulated sugar
  • 2 cans (14 oz.) whole berry cranberry sauce
  • Zest and juice of 1 large orange
  • 3 egg yolks, reserve the whites
  • 1 Tbsp. Clabber Girl® Corn Starch
  • ¼ tsp. salt

Topping

  • 3 egg whites
  • ¼ tsp. Spice Islands® Cream of Tartar
  • 1 tsp. Clabber Girl® Corn Starch
  • ¼ C. superfine sugar

Directions

  1. In a medium saucepan, cook the sugar, cranberry sauce, orange zest, and orange juice over med-high heat, stirring frequently, until the sugar is dissolved and the mixture just starts to boil; remove from heat and set aside
  2. In a small bowl, whisk together the egg yolks, corn starch, and salt until smooth.
  3. Using about ½ C. of the hot cranberry mixture, temper the egg mixture by very slowly drizzling the hot filling into the eggs while whisking
  4. Pour tempered egg mixture into the saucepan of cranberry filling while whisking constantly. Bring to a simmer for 5 minutes over medium heat.
  5. Remove from heat and pour into cooled crust. Refrigerate for at least 2 hours or overnight.
  6. Prepare topping just before serving: in a clean, dry bowl, whip the egg whites, cream of tartar, and corn starch on high speed until soft peaks form.
  7. With the mixer running, slowly add the sugar and whip until the mixture is stiff and glossy.
  8. Dollop topping on chilled pie, spread out to the edges of the pie and torch the meringue (alternatively, you can place the meringue topped pie under a preheated broiler for a minute or two to brown – chill pie again afterwards).
  9. Serve immediately. Store leftovers in the refrigerator.

Cranberry Orange Pie

Cranberry-Orange Pie-5

Prep Time: 50 Minutes (plus 2 hour chill time)

Total Time: 3 hours

Yield: 8-12 slices

Ingredients

Pie

  • 1 single pie crust, pre-baked and cooled
  • 1 C. granulated sugar
  • 2 cans (14 oz.) whole berry cranberry sauce
  • Zest and juice of 1 large orange
  • 3 egg yolks, reserve the whites
  • 1 Tbsp. Clabber Girl® Corn Starch
  • ¼ tsp. salt

Topping

  • 3 egg whites
  • ¼ tsp. Spice Islands® Cream of Tartar
  • 1 tsp. Clabber Girl® Corn Starch
  • ¼ C. superfine sugar

Directions

  1. In a medium saucepan, cook the sugar, cranberry sauce, orange zest, and orange juice over med-high heat, stirring frequently, until the sugar is dissolved and the mixture just starts to boil; remove from heat and set aside
  2. In a small bowl, whisk together the egg yolks, corn starch, and salt until smooth.
  3. Using about ½ C. of the hot cranberry mixture, temper the egg mixture by very slowly drizzling the hot filling into the eggs while whisking
  4. Pour tempered egg mixture into the saucepan of cranberry filling while whisking constantly. Bring to a simmer for 5 minutes over medium heat.
  5. Remove from heat and pour into cooled crust. Refrigerate for at least 2 hours or overnight.
  6. Prepare topping just before serving: in a clean, dry bowl, whip the egg whites, cream of tartar, and corn starch on high speed until soft peaks form.
  7. With the mixer running, slowly add the sugar and whip until the mixture is stiff and glossy.
  8. Dollop topping on chilled pie, spread out to the edges of the pie and torch the meringue (alternatively, you can place the meringue topped pie under a preheated broiler for a minute or two to brown – chill pie again afterwards).
  9. Serve immediately. Store leftovers in the refrigerator.

Popular Recipes

Here are other baking recipes we think you might like to try.