Cranberry Meringue Pie

A perfect balance of textures and flavours — a crumbly buttery crust, a bright, tangy cranberry filling, and a soft, airy meringue on top. The slight tartness of the berries pairs beautifully with the sweetness of the meringue, creating a dessert that’s both refreshing and indulgent

Ingredients (for a 26 cm/10-inch round pan) 

For the dough

• 90 g cold butter

• 1/4 cup sugar (60 g)

• 1 egg

• 1 cup flour (125 g)

• 1/2 tsp baking powder

For the filling

• 2 cups frozen cranberries

• 1/4 cup sugar (60 g)

For the meringue

• 2 egg whites

• 1/4 cup sugar (60 g)

Steps

Dough

1. Grate the butter into the flour (using a coarse grater)

2. Add baking powder

3. Whisk the egg with sugar

4. Combine everything, form the dough, shape into a ball, wrap in plastic wrap and refrigerate for 30 minutes

5. Roll out the dough on a floured surface and place it into a baking dish

6. Bake at 180°C (350°F) for about 15 minutes

7. Remove the pie from the oven, add the filling, then the meringue

Filling

8. Place cranberries in a saucepan, add sugar, and gently mash while heating until sugar dissolves

Meringue

9. Beat egg whites on high speed, gradually adding sugar, until stiff peaks form

10. Spread the filling over the crust, then top with meringue

11. Return to the oven and bake for additional 15 minutes