Ingredients Jump to Instructions ↓

  1. 6 oz 170g Fresh cranberries - rinsed, and Picked over

  2. 1 tablespoon 15ml Orange zest

  3. 1 1/4 cups 247g / 8.7oz Sugar - plus

  4. 2 tablespoons 30ml Sugar

  5. 1 cup 237ml Water

  6. 1 Salt

  7. 1 Ground cinnamon

  8. 1/4 cup 15g / 1/2oz Cornstarch - plus

  9. 1 tablespoon 15ml Cornstarch

  10. 1/4 cup 59ml Fresh orange juice

  11. 3 cups 711ml Milk

  12. 4 Eggs - separated

  13. 1 teaspoon 5ml Vanilla extract

  14. 1 tablespoon 15ml Butter

  15. 8 Individual pastry shells - baked until golden

Instructions Jump to Ingredients ↑

  1. In a non-reactive, non-stick saucepan, over medium heat, combine the cranberries, zest, 1/2 cup sugar, water, salt, and cinnamon. Bring the mixture to a boil and cook for 10 minutes. Dissolve 1 tablespoon cornstarch in the orange juice. Add the mixture to the cranberries and stir to blend. Simmer another 15 minutes until the mixture is thick. Remove from the heat and cool completely. Cover and refrigerate until chilled.

  2. In a non-stick one-quart saucepan, combine 3/4 cup sugar and 2 3/4 cups milk together. Bring the milk to boiling point and scald the milk. In a small mixing bowl, whisk the remaining milk, egg yolks, and remaining 1/4 cup cornstarch together. Whisk until smooth. Temper the egg yolk mixture into the scalded milk. Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly. Remove the pan from the heat and stir in the vanilla and butter. Pour the filling into the individual pastry shells. Cover each pie with plastic wrap and place in the refrigerator. Chill the pies completely, about 2 hours.

  3. Using an electric mixer, whip the egg whites until stiff with the remaining sugar. Spoon the cranberry mixture over each of the pies. Top each pie with the meringue. Place the pie in the oven and bake for about 4 to 6 minutes or until golden. Remove from the oven and cool.

  4. This recipe yields 8 servings.


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