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Garrett's Cranberry Meringue Pie
Garrett Ace Hardware via Eating Well Magazine
The girls from Garrett Ace Hardware wanted to make this pie for tasting at the Windsor Farmers Market in November ... however, they ran out of time to bake them! So, I have included this recipe for you as well ... if it's as good as the Sweet Potato Pie it must be a real winner, too!
- 3/4 C. white whole-wheat flour – or all purpose flour
- 1/2 C. granulated sugar
- 1/4 t. salt
- 3 T. canola oil
- 2 T. butter, room temperature
- 1 – 12 oz. bag cranberries, fresh or frozen (thawed)
- 1 C. orange juice
- 3/4 C. granulated sugar
- 1 whole egg + 3 egg yolks
- 3 egg whites
- 1/4 t. cream of tartar
- pinch of salt
- 1/3 C. granulated sugar
- 1 t. vanilla extract
Preheat oven to 350 degrees. Coat a 9” pie pan with cooking spray.
Sift flour sugar and salt into a medium bowl. Stir in oil and butter with a fork until well blended and crumbly (it should look like wet sand). Firmly press dough into bottom and up sides of the pan. Bake until it just begins to brown, about 20 minutes.
Combine cranberries and orange juice in medium saucepan. Bring to a boil over high heat and cook, stirring occasionally, until all the cranberries are beginning to break down, 5-6 minutes. Pour through a fine-mesh sieve into a medium bowl, pressing on the solids to extract all the juice. Whisk sugar into juice until combined. Whisk in egg and yolks. Return mixture to saucepan, cook over medium heat, stirring constantly/vigorously, until thickened, about 4-5 minutes. Pour into warm crust.
Beat egg whites in large bowl with electric mixer on medium until frothy. Add cream of tartar and salt; beat on high until soft peaks form. Slowly ad sugar, beating constantly until mixture holds stiff, shiny peaks. Beat in vanilla. Spoon over filling, gently spread to edges of crust. Make peaks. Bake until top is lightly browned (about 15 minutes). Cool pie on a wire rack to room temp (at least 3 hours) before serving.