Cranberry Apple Meringue Pie

Making this pie is a real pleasure. I’ve been looking at beautiful pies under a lush meringue cap for a long time. In the end, I decided to experiment and come up with something of my own. I really liked the combination of baked apples and cranberries. And the crispy crumbly crust and delicate meringue add airiness and sophistication to this pie.
cook time: 1h 30 min
Ruby Colston
Cranberry Apple Meringue Pie

Nutrition Facts (per serving)

280
Calories
15g
Fat
29g
Carbs
4g
Protein

Ingredients (8 portions)

Dough:

Wheat flour 200 g
Butter 150 g
Egg yolks 2 pc
Sugar 1 tbsp

Filling:

Cranberry 200 g
Apples 1 pc

Meringue:

Sugar 80 g
Egg whites 2 pc

Recipe instructions

Step 1

Step 1
Dough.

Step 2

Step 2
Grind the yolks with sugar.

Step 3

Step 3
Add soft butter and stir.

Step 4

Step 4
add flour.

Step 5

Step 5
Knead soft elastic dough.

Step 6

Step 6
Distribute the resulting dough over the bottom and sides of the baking dish (I have a mold diameter of 20 cm), making high sides.

Step 7

Step 7
Line the dough with parchment and add a weight.

Step 8

Step 8
Bake the crust in an oven preheated to 200°C for about 15 minutes. Then remove the cake from the oven and remove the weight.

Step 9

Step 9
Filling.

Step 10

Step 10
Wash the apples, dry and cut into small cubes.

Step 11

Step 11
Meringue.

Step 12

Step 12
Beat the chilled whites with a mixer, gradually adding sugar, into a fluffy, stable foam.

Step 13

Step 13
Place a thin layer of apples on the warm crust and spread a little cranberry puree on top. Repeat layers until ingredients are gone.

Step 14

Step 14
Return the pie to the oven. Bake for about 20 minutes until the meringue is lightly browned.

Additional rubrics

Related recipes