Saturday is 3.14.15 also known as pi day. I was unaware that there is also an official pie day each January, so I will be celebrating pie on pi day this year.
This was my first foray into the world of meringue topped pies. Even though it took me three days to complete, the pie was well worth the effort and I will be making many more meringues in the future. I made the crust and the custard one day and put them in the fridge. The next day was very busy and no pies were baked. The third day I baked the crust, filled it and then made the glorious meringue.
Meringue - Topped Cranberry Curd Tart (or pie)
recipe from Cooking Light
1 crust - already baked
1 (12 oz bag) fresh or frozen cranberries
1 cup sugar, divided
3/4 cup water, divided
1/8 teaspoon salt
1/4 cup cornstarch
2 egg yolks
2 tablespoons butter
3 egg whites
1/8 teaspoon salt
1/2 cup sugar
1/4 cup water
Combine cranberries, 1/2 cup sugar, 1/4 cup water and 1/8 teaspoon salt in medium saucepan. Cook over medium high heat 10 minutes or until cranberries burst. Combine 1/2 cup sugar, 1/2 cup water, cornstarch, and egg yolks in small bowl and stir with a whisk or fork until smooth. Gradually add 1 cup hot cranberry mixture to egg mixture, stirring constantly. Return egg mixture to pan and cook thermometer registers 160 degrees. Stir constantly.
Place food mill or sieve over large bowl and pour cranberry mixture through, pressing to extract all the liquid. Discard the solids and add 2 tablespoons butter. Stir and chill, or pour directly into the pre-baked crust and then chill.
For the meringue,preheat the broiler and place egg whites and 1/8 teaspoon salt in large bowl and begin mixing. Meanwhile, combine 1/2 cup sugar and 1/4 cup water in small saucepan and bring to a boil. Cook without stirring until 238 degrees. Once the egg whites have reached the soft peaks stage and the syrup is super hot, gradually add the boiling syrup to the egg whites and continue mixing. Soon you will have glossy stiff meringue. Spread over the pie and broil until lightly browned.
Serve immediately or chill. The meringue made this pie wonderful. The filling is a shocking bright hot pink color, creamy with a slight tang. I'll be looking for more things to top with meringue, but I'm not sure I'll make the cranberry filling again. I could taste the flour and cornstarch and it made the flavor a bit dull. However, when combined with a flaky crust and fluffy topping it was totally delicious.