Mile high cranberry pie
When immigrants arrived in America, they were amazed at the abundance of fruits. Using them in pies was both nourishing and filling. During the 1800s the pie craze cooled due to health professionals advocating for less carbohydrate. However, in the early 1980s, pies were rediscovered as Americans explored their culinary roots. And one of the most popular days for enjoying pies is the fourth of July. Frozen cranberries are available from supermarkets.
For the pastry
|½ cup||Icing sugar|
|125 g||Butter, chilled and cubed|
|1||Egg, separated (reserve the white)|
|1 Tbsp||Iced water|
For the filling
For the topping
- To make the pastry, place the flour, icing sugar and salt in a food processor and whizz briefly. Add the butter. Process until the mixture resembles breadcrumbs. Add the egg yolk and iced water. Process for a few seconds more. Gather into a ball and wrap in cling film. Refrigerate for 20 minutes.
- Preheat the oven to 200C.
- Roll the pastry to about 5-7mm thickness. Line into a 23cm-24cm flan or pie dish. Lightly press a sheet of foil on top. Bake for 12 minutes, remove the foil and continue baking for another 5 minutes, until golden. Cool.
- To make the filling, combine the cranberries, sugar, water and star anise in a saucepan. Bring to the boil stirring to dissolve the sugar. Simmer on low for 15 minutes. Cool. Remove the star anise. This can be prepared a day ahead as can the pastry.
- Preheat the oven to 180C. Spoon the cranberry filling into the pie shell.
- To prepare the topping, whip the egg whites and cream of tartar adding the caster sugar a little at a time, until the sugar is dissolved, peaks form and the mixture is shiny.
- Spread the meringue over the filling sealing to the edge of the pastry. Place low in the oven and bake for 10-15 minutes until the meringue is set and lightly golden.
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