Gluten Free Sisters Cooking Show: Cranberry Meringue Pie

So this is the first video that Lara and I did together. Lara gets cooking magazines and found this recipe and decided that we HAD to make it! :)

Even though Lara did most of the cooking and I was her assistant, we still had a lot of fun cooking together and are looking forward to posting more of our cooking videos. See below for the full recipe.

The Full Recipe:

Ingredients:

Gluten Free Crust (See Previous Blog Posting)

Filling

1 12-oz bag cranberries, fresh or frozen, thawed

1 cup orange juice

3/4 cup sugar

1 large egg

3 large eggs, separated

Meringue Topping

1/4 teaspoon cream of tartar

pinch of salt

1/3 cup sugar

1 teaspoon vanilla, the real stuff

Preheat over to 350 degrees. Coat a 9-in pie pan with cooking spray

To Prepare Filling

1. Combine cranberries and orange juice in a medium saucepan. Bring to a boil over high heat and cook, stirring occasionally, until all the cranberries are beginning to break down, about 5 to 6 minutes. * While you are waiting on the cranberries feel free to make up your own "waiting on the cranberries" song at this point * 

2. Pour through a fine-mesh sieve into a medium bowl, pressing on the solids to extract all the juice. Whisk 3/4 cup sugar into the juice until combined. Whisk in whole egg and 3 egg yolks. 

3. Return cranberry mixture to the saucepan and cook over medium heat, stirring constantly and vigorously  until it thickens and just starts to bubble as you are stirring, about 4 to 5 minutes. 

4. Pour the warm filling into the warm crust. Set aside while you prepare the meringue *Please remember to use oven mitts!!* :) 

To Prepare Meringue

1. Beat the 3 egg whites in a large bowl with an electric mixer on medium speed until frothy. Add cream of tartar and pinch of salt, beat at high speed until soft "floppy" peaks form.

2. Very slowly add 1/3 cup sugar, beating constantly until stiff peaks form. Beat in (Real) vanilla.

3. Spoon the meringue over the filling, then gently spread to the edges of the crust. 

4. Make peaks in the meringue with the back of a spoon. Bake until the top is lightly browned, about 15 minutes. Cool on a wire rack for at least 3 hours before serving. 



*recipe taken from December 2012 Eating Well Magazine*