Cranberry Chiffon Pie Recipe | King Arthur Baking

Preheat the oven to 375°F.

To make the crust: Throughout the bowl of a stand mixer or medium bowl, combine the butter, flour, sugar, and salt. Mix on low velocity until constructive sandy crumbs sort.

Change the crumbs to a 9” pie pan, pressing them into a good layer all through the underside and up the sides of the pan.

Bake the crust until it begins to color, 15 to twenty minutes.

Take away the crust from the oven and allow it to relax on a rack while you set collectively the curd filling.

To make the curd: In a medium saucepan, combine the cranberries, sugar, juice or water, and zest. Set the pan over medium-high heat and produce the berries to a simmer. Put together dinner until all the berries have burst and softened, about 10 minutes complete.

Take away the pan from the heat and transfer the cooked cranberries through a fine-mesh strainer proper right into a bowl or measuring cup. Be sure to press the solids to extract as lots of the sleek sauce as doable; you must be left with about 1 1/2 cups (400g to 425g) of sauce.

Stir the butter into the good and comfortable sauce until it’s melted totally.

Clear and dry the saucepan, then add the eggs and egg yolks to it. Slowly pour the cranberry sauce once more into the saucepan with the eggs, whisking to incorporate.

Return the pan to medium-low heat and put together dinner the curd, stirring repeatedly, until it’s thick ample that the traces made by your spoon or spatula as you stir take a second or two to fade.

Take away the curd from the heat and pour it proper right into a heat-safe bowl or measuring cup. While you see any small bits of cooked egg, transfer the curd through a fine-mesh strainer to remove them.

In a small bowl, combine the brand new water and gelatin. Add a spoonful or two of the brand new curd to the gelatin, stirring to incorporate, then stir the gelatin mixture once more into the curd, mixing completely. Put apart while you set collectively the meringue.

To make the meringue: In an enormous heatproof bowl or the bowl of a stand mixer, whisk collectively (briefly) the sugar, egg whites, and salt.

Place the bowl over a saucepan of simmering water (you will need to merely barely see some lazy bubbles creating) and whisk gently and repeatedly until the mix reads 160°F to 165°F on a digital thermometer.

Take away the bowl from the heat and beat the meringue with a whisk or your stand mixer’s whisk attachment until stiff.

Fold just a few quarter of the meringue into the curd to lighten it, then fold the curd once more into the meringue, mixing gently until no white streaks keep.

Pour the filling into the cooled crust and refrigerate the pie (lined with a cake cowl or big overturned bowl) until set, at least 4 hours or in a single day.

To make the topping: Whip the cream and confectioners’ sugar until mushy peaks sort.

Unfold the whipped cream on prime of the pie or serve it in a bowl alongside. Garnish with sugared cranberries, if desired (see “recommendations,” beneath).

Storage instructions: Retailer the pie, lined with a cake cowl or big overturned bowl, throughout the fridge for as a lot as 5 days.