Mini Cranberry Meringue Pies Recipes

Steps:

• Preheat oven to 425°. Let egg whites stand 30 minutes at room temperature., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15-20 minutes or until edges are light golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce heat to 325°., In a large saucepan, combine cranberries, 1-1/2 cups sugar and water. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, 4-6 minutes or until berries stop popping, stirring occasionally. Remove from heat. In a small bowl, whisk egg yolks, 1/4 cup sugar, flour and salt until blended. Gradually whisk in 1/2 cup of hot cranberry liquid; return all to saucepan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and 1 teaspoon vanilla., For meringue, beat egg whites with cream of tartar and remaining vanilla on medium speed until foamy. Add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Transfer hot filling to pastry. Spread meringue evenly over hot filling, sealing to edge of pastry. Bake 25-30 minutes or until meringue is golden brown. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving.

Steps:

• Preheat oven to 375 degrees. On a lightly floured surface, roll out dough to 1/8 inch thick. Cut out 4 1/8-inch fluted rounds, and fit into cups of a standard 12-cup muffin tin (not nonstick). Pierce bottoms with tines of a fork. Freeze 15 minutes.
• Line each shell with parchment paper, and fill with pie weights or dried beans. Bake 15 minutes. Remove weights and parchment. Return to oven; bake until bottoms are just turning golden, 5 minutes more. Transfer to wire racks; let cool 5 minutes. Remove shells from tin; let cool completely.
• Bring 2 cups cranberries, 1 cup sugar, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat, and simmer mixture, stirring occasionally, until cranberries have burst, about 5 minutes. Pour through a coarse sieve, then a fine sieve; discard solids. (You should have about 1 3/4 cups; if you have less, add water).
• Bring strained cranberry juice, 1/4 cup sugar, the zests, salt, cinnamon, cloves, and remaining 1 1/4 cups cranberries to a boil in a medium saucepan, stirring occasionally. Reduce heat; simmer, stirring occasionally, until cranberries are soft but have not burst, about 3 minutes.
• Meanwhile, stir cornstarch, blood orange juice, and 1/4 cup water in a bowl; whisk into cranberry mixture. Bring to a boil, stirring constantly. Cook, stirring, until translucent, about 1 minute. Divide among prepared shells. Refrigerate until set, about 1 hour (up to overnight).
• Preheat broiler. Put egg whites and remaining 1/4 cup sugar into the heatproof bowl of an electric mixer set over a pan of simmering water; whisk until sugar has dissolved and mixture is hot to the touch. Attach to mixer fitted with the whisk attachment; beat on medium speed until foamy. Raise speed to high. Add cream of tartar; beat until medium, glossy peaks form. Divide the meringue evenly among pies.
• Set pies under broiler until tops are browned, 30 seconds to 1 minute.

Steps:

• Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle. Transfer to a 9-in. deep-dish pie plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , Meanwhile, in a large saucepan, combine the cranberries, sugar and water. Cook, stirring occasionally, over medium heat until berries pop, about 15 minutes. In a small bowl, combine the egg yolks, flour and salt. Remove cranberry mixture from the heat; stir a small amount into egg mixture. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and extract. Pour into crust., For meringue, in a large bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust., Bake at 350° until golden brown, 18-22 minutes. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.

Steps:

• Preheat the oven to 375°F. On a lightly floured surface, roll out dough to 1/8 inch thick. Cut out 4 1/8-inch fluted rounds, and fit into cups of a standard 12-cup muffin tin (not nonstick). Pierce bottoms with tines of a fork. Freeze 15 minutes.
• Line each shell with parchment paper, and fill with pie weights or dried beans. Bake 15 minutes. Remove weights and parchment. Return to oven; bake until bottoms are just turning golden, 5 minutes more. Transfer to wire racks; let cool 5 minutes. Remove shells from the tin; let cool completely.
• Bring 2 cups cranberries, 1 cup sugar, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat, and simmer mixture, stirring occasionally, until cranberries have burst, about 5 minutes. Pour through a coarse sieve, then a fine sieve; discard solids. (You should have about 1 3/4 cups; if you have less, add water.)
• Bring strained cranberry juice, 1/4 cup sugar, the zests, salt, cinnamon, cloves, and remaining 1 1/4 cups cranberries to a boil in a medium saucepan, stirring occasionally. Reduce heat; simmer, stirring occasionally, until cranberries are soft but have not burst, about 3 minutes.
• Meanwhile, stir cornstarch, blood orange juice, and 1/4 cup water in a bowl; whisk into cranberry mixture. Bring to a boil, stirring constantly. Cook, stirring, until translucent, about 1 minute. Divide among prepared shells. Refrigerate until set, about 1 hour (up to overnight).
• Preheat the broiler. Put egg whites and remaining 1/4 cup sugar into the heatproof bowl of an electric mixer set over a pan of simmering water; whisk until sugar has dissolved and mixture is hot to the touch. Attach to mixer fitted with the whisk attachment; beat on medium speed until foamy. Raise speed to high. Add cream of tartar; beat until medium, glossy peaks form. Divide the meringue evenly among pies.
• Set pies under broiler until tops are browned, 30 seconds to 1 minute.

Steps:

• Combine cranberries, one cup of sugar, cran-apple juice and salt in a large saucepan.
• Bring to a boil then reduce heat and simmer for 5 minutes over medium heat; stirring occasionally, until cranberries "pop".
• Pour the cranberries through a mesh strainer and discard skins/solids.
• Return the drained mix to the saucepan and add the cornstarch and water.
• Stir well over medium-high heat and then add ginger.
• Bring this mixture to a boil and cook for 2 minutes, stirring constantly.
• Remove from the heat after 2 minutes and add the butter and vanilla, mixing well.
• Pour this mixture into your pre-baked pie crust.
• Prepare your merinuge by beating the egg whites and cream of tartar at high speed with an electric mixer until they become foamy. Add the 1/3 cup of sugar a teaspoonful at a time until stiff peaks form and sugar is dissolved (about 4 minutes).
• Add the lime rind and beat slowly until just blended.
• Cover the cranberry mixture with the meringue and sealing to the edge of the pie crust.
• Bake at 325 degrees for 25 minutes or until meringue is a light golden brown.
• Cool completely on a wire rack before serving.