Name: Cranberry Curd Pie with Meringue Topping
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT8H0M0.000S
Yield: 6 to 8 servings
Ingredients: 1 sheet refrigerated pie dough, thawed if frozen; 6 large eggs; 1 teaspoon grated orange zest plus 1/4 cup fresh orange juice; 2/3 cup sugar; Pinch kosher salt; Two 14-ounce cans jellied cranberry sauce; 10 tablespoons unsalted butter, cut into 1/2-inch cubes; 1/4 teaspoon cream of tartar

Level: Easy

Total: 8 hr (includes chilling time)
Active: 30 min

Yield: 6 to 8 servings

Ingredients

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1 sheet refrigerated pie dough, thawed if frozen

6 large eggs

1 teaspoon grated orange zest plus 1/4 cup fresh orange juice

2/3 cup sugar

Pinch kosher salt

Two 14-ounce cans jellied cranberry sauce

10 tablespoons unsalted butter, cut into 1/2-inch cubes

1/4 teaspoon cream of tartar

Directions

Special equipment:

a kitchen torch, optional

Preheat the oven according to the pie-dough package instructions for "Baked Shell." Unroll the pie dough, fit it into a 9-inch pie plate and crimp or decorate the edges as desired. Prick the bottom and sides of the dough with a fork and bake as directed. Let cool completely on a wire rack.
Preheat the oven to 350 degrees F.
Separate 4 of the eggs, reserving the egg whites for the meringue. Add the egg yolks, remaining 2 whole eggs, orange zest and juice, salt, 1/3 cup of the sugar and the jellied cranberry sauce to a medium pot. Add the butter, set the pot over medium heat and cook, whisking continuously, until the butter is melted and the curd has thickened and reached a temperature of 170 degrees F on an instant-read thermometer, about 10 minutes. Strain the mixture into a large bowl, then pour into the cooled pie crust. Bake until the curd is just starting to set but still jiggly in the center, 10 to 12 minutes.
Let the pie cool to room temperature, about 1 hour, then refrigerate until the curd is chilled and completely set, at least 6 hours or up to overnight.
When ready to serve, make the meringue. Beat the reserved 4 egg whites in a medium bowl with an electric mixer on medium speed until frothy, 2 to 3 minutes. Whisk in the cream of tartar and then gradually add the remaining 1/3 cup sugar, a spoonful at a time. Whisk on medium-high speed until the meringue is glossy and holds a stiff peak when the whisk is lifted, 8 to 10 minutes.
Dollop the meringue over the pie in an even layer. Use a kitchen torch if desired to brulee the top.

Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer's instructions for use.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.