Cranberry Meringue Pie with Almond Crust (Gluten Free)
Want something different for your Thanksgiving Dessert? Try this refreshing Cranberry Meringue Pie with a gluten-free crust.
Ingredients
Crust
- 1½ cups blanched almond flour
- ¼ tsp sea salt
- ¼ tsp baking powder
- ¼ cup grape seed oil
- 2 tbsp agave nectar
- 1 tsp vanilla extract
Filling
- 1 12oz bag of cranberries Fresh or frozen, thawed
- 1 cup orange juice
- ¾ cup granulated sugar
- 1 large egg, whole Set your eggs out for at least 15 minutes before you start baking so they reach room temperature.
- 3 large eggs, separated
Meringue Topping
- ¼ tsp cream of tartar
- pinch salt
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- eggs whites (those seperated for the filling)
Instructions
- Preheat oven to 350*F. Coat a 9 inch pie pan with cooking spray.
- To prepare crust: In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the grape seed oil, agave nectar, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press the dough into a 9 ½-inch pie pan. Bake for 10 to 15 minutes, until golden brown. Remove from the oven and set aside.
- To prepare filling: Meanwhile, combine cranberries and orange juice in a medium saucepan. Bring to a boil over high heat and cook, stirring occasionally, until all the cranberries are beginning to pop and break down, about 5 minutes. Pour through a fine-mesh sieve into a medium bowl, pressing on the solids to extract all the juice. Whisk ¾ cup sugar into the juice until combined. Whisk in whole egg and 3 egg yolks. Return the cranberry mixture to the saucepan and cook over medium heat, stirring constantly and vigorously, until it thickens and just starts to bubble While you are stirring, 4 to 5 Minutes. Pour the warm filling into the warm crust. Set aside while you prepare the meringue topping.
- To prepare topping: Beat the 3 egg whites in a large bowl with an electric mixer on medium speed until frothy. Add cream of tartar and pinch of salt and beat at high speed until soft peaks form. Very slowly add 1/3 cup sugar. Beating constantly, until the mixture holds stiff, shiny peaks. Beat in vanilla. Spoon the meringue over the filling, then gently spread to the edges of the crust. Make peaks in the meringue with the back of a spoon or a small off-set spatula. Bake until the top is lightly browned, about 15 minutes. Cool the pie on a wire rack to room temperature, at least 3 hours, before serving.
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