The meringue does not store well overnight, however the pie itself will so you can make the pie ahead of time but be sure to top the meringue when you’re ready to use. Using a kitchen torch or the broiler in your oven toast the outside of the meringue until it is nice and golden brown serve immediately. To finish off your pie top with the meringue and decorate it however you would like I tend to use the back of a spoon and make a little swoops in the meringue with most of it piled in the center. You know it is finished when you rub a little bit of the meringue in between your fingers you don’t feel any sugar granules. Preheat the oven to 350 F and lightly grease a 9 tart pan with removeable bottom, or pie plate. Continue on medium high speed until stiff peaks form. Once the cream of tartar is fully incorporated you will start to add in the sugar 1 tablespoon at a time with the mixer running until you have used up all of the sugar. Once your meringue has started to create soft peaks you will add in your cream of tartar and whip again. Beat with the whip attachment until soft peaks begin to form. You start with room temperature egg whites and put them in the bowl of your stand mixer. Making the meringue is simple enough, we are going to use a standard meringue topping. Cool the pie completely before you add the meringue topping. Bake bake at 350 degrees for 10 minutes or until the filling is set. Once it’s strained add in your eggs and yolks, butter and heavy cream and put it into your pre-baked pie shell. Bake for 20 minutes or until crust is just barely golden. ![]() Strain your filling once it’s cooked and make sure that you get most of all the bits and pieces out. I found that putting it through just a strainer isn’t enough, you need one layer of cheese cloth in your strainer to get all of those little bits and pieces out so that you can have a completely smooth filling. The complicated part is not making the sauce or baking the crust, the time-consuming part is straining out all of the cranberry particulates. It will be a beautiful bright red/pink color when you’re finished. You can also use an immersion blender to blend the cranberries up a bit which also helps with the color. ![]() ![]() I’ve tried it by putting whole chunks of ginger in and letting that steep in the sauce but found that grating it produces a much more ginger forward flavor which I preferred. The thing that makes this a little bit different than your traditional cranberry sauce is the addition of fresh ginger. In the bowl of a food processor, pulse the walnuts and arrowroot 10-12 times until it’s the texture of coarse crumbs. Take your fresh cranberries, orange juice, orange peels, ginger and sugar into a sauce pot and let that cook on the stove until all of the cranberries burst open. Making the cranberry curd filling is just like I’m making a cranberry sauce.
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