Cranberry Chiffon Pie Recipe | SAVEUR

Cranberry Chiffon Pie

Cranberry Chiffon Pie

Fresh or frozen cranberries make the base for this tart custard pie.

Andrew Ingalls

Whipped egg whites aerate the tart cranberry custard in this pie, which first appeared in our November 2013 issue with the article Miss American Pie. For a milder, fluffier filling, fold 1–2 cups whipped cream into the base along with the whipped egg whites to form what is known as a Bavarian pie.

Cranberry Chiffon Pie
Whipped egg whites aerate the tart cranberry custard in this pie. For a milder, fluffier filling, fold 1–2 cups whipped cream into the base along with the whipped egg whites to form what is known as a Bavarian pie.
serves 8-10

Ingredients

2 cups fresh or frozen cranberries
1 23 cups sugar
13 cup unsweetened cranberry juice
12 tsp. Kosher salt
1 tbsp. cranberry liqueur
2 tsp. fresh lemon juice
2 tsp. unflavored powdered gelatin
1 egg, separated, plus 1 egg white
12 cup milk
12 cup heavy cream

Instructions

Heat oven to 375°. On a lightly floured surface, roll dough into a 12″ round. Fit into a 9″ pie plate. Trim edges and crimp; chill 30 minutes. Using a fork, prick the dough all over. Line dough with parchment paper and fill with pie weights or dried beans; bake until golden, about 20 minutes. Remove paper and weights and bake until cooked through, about 5 minutes more; let cool.
Bring 1½ cups cranberries, ½ cup sugar, plus cranberry juice and salt to a simmer in a 2-qt. saucepan over medium-high heat. Cook, stirring occasionally, until cranberries burst and soften, 8–10 minutes. Let cool slightly, then transfer to a blender with cranberry liqueur and lemon juice; purée until smooth. Pass through a fine-mesh strainer into a bowl, pressing on and discarding solids; chill.
Combine gelatin and 3 tbsp. ice-cold water in a bowl; let sit to soften gelatin, about 5 minutes. Beat ⅓ cup sugar with egg yolk and milk in a 2-qt. saucepan over medium heat. Cook, stirring, until thick, 8–10 minutes. Remove from heat; stir in gelatin and cranberry mixtures until smooth. Transfer custard to a bowl and place a layer of plastic wrap directly over the surface to prevent a skin from forming; chill until just beginning to set at edges, about 30 minutes.
Whisk egg whites in a bowl until stiff peaks form. Stir ¼ of the whites into chilled custard; using a rubber spatula, gently fold in the remaining whites to combine. Pour filling over dough; using a rubber spatula, spread into an even layer. Chill, uncovered, until set, about 1 hour.
Spread ⅓ cup sugar on a plate. Boil remaining ½ cup sugar with ½ cup water in a 2-qt. saucepan until sugar is dissolved, about 2 minutes. Remove from heat and stir in remaining cranberries. Using a slotted spoon, transfer cranberries to plate; roll in sugar and scatter over top of pie. Whip cream in a bowl until stiff peaks form; using a spoon, dollop cream in center of pie.

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