Ending my dozen days of pies series on a high… well… a mile high meringue, I mean. 😉🥧 This orange cranberry meringue pie recipe is SHOWSTOPPING & needs to be on YOUR Thanksgiving table this year. 🍊 — ORANGE CRANBERRY MERINGUE PIE 🍊♥️🥧 — INGREDIENTS Crust: Use your usual butter crust recipe or a store bought butter crust… I have one in this playlist. Orange Filling • 1 1/4 cups orange juice • 1/4 cup lemon juice • 1 tablespoon orange zest • 2/3–3/4 cup maple sugar (or coconut sugar, but maple keeps the color brighter) • 1/3 cup cornstarch • 4 egg yolks • 1/2 cup butter, cubed Cranberry Meringue For the cranberry syrup: • 1 cup fresh/frozen cranberries • 1/3–1/2 cup maple syrup (depending on sweetness you want) • Splash of water (1–2 tbsp if needed) For the meringue: • 4 egg whites • 1/4 teaspoon cream of tartar • Pinch of salt • 1/2 cup maple syrup (heated to 240°) YES — Italian meringue works beautifully with maple syrup. It makes a slightly softer but still very stable structure. ⸻ INSTRUCTIONS 1. Blind Bake the Crust Same as normal. Cool completely. ⸻ 2. Orange Filling 1. Whisk maple sugar & cornstarch together in a bowl. 2. Add orange juice, lemon juice, and zest to a sauce pan. Then add the sugar/starch mix. 3. Cook until thick, bubbly, and pudding like. 4. Temper yolks, cook 1–2 more minutes on low. 5. Off heat, whisk in butter until silky. 6. Pour into crust. ⸻ 3. Cranberry Syrup 1. Heat cranberries and maple syrup in a small pot. 2. Let them burst and reduce (5–7 minutes). 3. Press through a fine mesh strainer. 4. Cool. This becomes your color & flavor for the meringue. ⸻ 4. Maple Italian Meringue 1. Add egg whites, cream of tartar, and salt to mixer bowl. 2. In a small pot, heat 1/2 cup maple syrup to 240°F… it will bubble aggressively. That’s okay & that’s normal. 3. Whip whites to soft peaks. 4. Slowly drizzle hot maple syrup into whites with mixer running. 5. Beat until glossy, thick, and bowl is no longer warm. 6. Beat in 2–4 tablespoons cranberry syrup until the color you want. You’ll get a gorgeous pale cranberry pink fluff. ⸻ 5. Assemble Spread meringue over filling, sealing edges. Torch or broil gently if you want browning! ⸻ 6. Chill At least 4 hours or overnight for a clean slice. ⸻ STORAGE • Refrigerate 2–3 days • Loosely covered • Do not freeze — #pies #thanksgivingrecipes #dessertrecipe #meringue #BakeWithMe - @imhannahcarr