Well? (Tapping foot impatiently...) Where's my piece? And the recipe? That looks beautiful and delicious!

Sounds delicious!

Well I'll just come right out and say it. I ate your piece. There. Sorry. Here's the recipe.

Cranberry Lemon Meringue Pie

Crust:
1 1/4 c Bobs Red Mill Gluten Free flour mix
1/2 t salt
1 T sugar
10 T unsalted butter
5 T ice water

Process flour salt sugar to mix, then dot with pieces of butter and process into pea sized crumbs. Empty into a bowl and add water. Press into a dough with your hands and flatten into a disk. Refrigerate for 30 minutes. Roll into a 12" circle and transfer crust into a glass pie plate. Roll edge under and flute. Refrigerate for an hour.

I got this bit from Cooks Illustrated - prick the dough surface with the tines of a fork then line with heavy duty aluminum foil and prick the foil. Bake on the bottom rack of a 400 degree oven for 15 minutes, checking after 10 for ballooning. If the crust is puffing up, pull the dish out of the oven and with a gloved hand, deflate it. After 15 min, remove the foil and bake for 10 more minutes until the crust has browned.

Cranberry Filling:
2 c fresh cranberries
1/4 c orange juice
1 T orange zest
1 c sugar
Pinch of salt

Add all the ingredients to a saucepan and cook over medium heat until all the berries have burst and the filling is thick enough that a spoon along the bottom leaves a trail in the pan. Remove from heat, and spoon the filling through a medium/fine mesh sieve to remove the cranberry skins and most of the seeds. Spoon warm filling into the bottom of the warm crust.

Lemon Filling:
1 c sugar
1/4 c corn starch
1/8 t salt
1 1/2 c water
6 egg yolks
1/2 c lemon juice
1 T lemon zest
2 T butter

Bring the first four ingredients to a simmer while whisking. When the mixture starts to become clear, whisk in egg yolks and return to a simmer. Add lemon justice and zest and return to a simmer while whisking. Remove from heat and add the butter. Cover the filling with plastic wrap to prevent a skin from forming.

Meringue:
1 T corn starch
1/3 c water
4 egg whites
1 T vanilla
1/2 c sugar
1/4 t cream of tartar

Preheat your oven to 325 degrees and place oven rack in middle position.

Mix the first two ingredients in a saucepan and whisk, bringing it to a simmer. When the mixture starts to turn clear remove it from the heat. In the bowl of a stand mixer beat eggs and vanilla until frothy. Mix cream of tartar with sugar, and spoon the mixture into the egg whites, beating till soft peaks form. Spoon cornstarch mixture into the egg whites and beat just until stiff peaks form.

Heat the lemon filling just to a simmer then remove from the heat and ladle it onto the cranberry filling. Spoon the meringue onto the edges of the crust first, then into the middle of the pie. Use a spoon to create peaks.

Bake in a 325 degree oven for 15-20 minutes until the meringue is lightly browned. Remove from the oven and place on a wire rack to cool. It's going to take three hours to cool. The waiting is the hardest part.

Enjoy!!!

Sounds tasty!! What did you use to make the crust?

I've recently started my foray into gluten free food since one of the family friends assisting us on building the MIL addition has celiac.

I have been pleasantly surprised with Domata rice flour. I can make my normal recipes and substitute cup for cup the Domata.

It is insanely expensive, 5 bucks for 4 cups of flour, but well worth it. I can't tell a difference in my recipes compared to my normal wheat flour recipes and my celiac friend told me he didn't know GF bisquits could actually taste good!

I use the GF baking flour from Bobs Red Mill. They have a pie crust mix and I've used that too, but I like my pie crust recipe, so I prefer to use the "flour"

My sis was told by her doctor that she has anti-gluten antibodies in her blood and she should stop eating wheat. It's been hard for her. She was the biggest bread/carb eater in the family, but I've been helping her find alternatives. The one thing I couldn't find was pie - there are no gluten free pecan and pumpkin pies at our local bakeries, and I didn't want to order from Williams Sonoma, so I started experimental baking. So far so good with this "flour"

Oh! Lemon and cranberries! My two favorite dessert ingredients. I am going try to make this tonight along with garlic lemon chicken and Okinawan sweet potatoes. (it's before noon in my time zone so I think I have enough time). Will try to remember to get a picture of the pie's "inner sanctum".

What's with all the holiday food porn on here lately? I'm fairly sure there's a Gardenweb rule that you have to send a pie, loaf, potato pancake, to me before posting same here. If there isn't there oughta be.

treb

may be one of the few times i agree with you. (but I always enjoy your perspective).

send samples!

dave

Three hours and counting.

Honu that's gorgeous! I hope you love it. Treb and bragu, it does seem a little mean to show and tell with no taste option. Sorry. Look away!

EAM44, this pie was delicious! A big hit with everyone and even better cold this morning. Thank you for sharing the recipe.

Honu, I'm so glad you liked it! It looks lovely - thanks for the cut view! I've never made up a pie before so I'm psyched that you liked the flavors together. My nephews are used to my experimental cooking but I can tell you I do not bat 1000 - more like 700. When this cooled and I cut it and it actually looked like a pie I was so thankful. When I tasted it and liked it I was thrilled. When the boys finished it in one sitting I knew it was a winner.

I know it's a lot of steps, but now that I know how to do it, I plan to keep making it. Merry Christmas!

These pies look delicious. I really never bake or cook actually but would love to try this recipe one day!
@EAM44 I have a question. In your recipe above "t"and "T" are those appreciations for teaspoon "t" and tablespoon "T"?
Thanks

Jancy, yes T=tablespoon, t=teaspoon. Do try it! Make the crust - even bake it one day, then make the fillings and put the pie together the next day. It's much less daunting that way. Just warm up the crust before you start filling it.

I had never made a meringue before. It was great fun really. The only thing you could possibly do "wrong" is overbeat the meringue (so stop at stiff peaks) or use the filling cold (underside of the meringue won't fully cook), so there's really not much you can mess up. Let us know if you decide to give it a go!

Thank you so much. I will give this a try one of these days and if it looks anywhere as nice as these you bet I'll be proud and post it also, if not my pie post may give you all a good laugh! Thanks again

Oh my! I want that pie!

Wow, EAM44, you just made this recipe up out of your head?! You indicated that in your first post, but I thought no way. You need to keep these gems coming.

I did have a bit of trouble with the meringue. It took forever to get the soft peaks but I think that's because I added the sugar too soon. Yes, this recipe has lots of steps - but a super easy recipe to follow. DH sieved the cranberries for me while I was hustling on the lemon curd.

All in all a great success. Will make this again.
Merry Christmas

Thanks honu. Initially I was going to just keep the berries "as is" but with the lemon filling so smooth, I thought skins and seeds would detract from the voluptuous silliness of the other components. Glad it worked so beautifully for you!

looks SO GOOD!!....lemon/cranberry, what a great combo, two of my favs!!!

thanks for sharing, my niece has Celiac, so this recipe comes at a great time....

thanks again, Happy Holidays Everyone!!!!

Sprt, you can use the crust for lots of other pies too. I use GF crust for pecan and pumpkin pies, and GF Oreos to make chocolate cream pies too. The Cranberry Lemon Meringue was a true experiment and I came up with the flavor profile so it's my current favorite. Have fun with it.