Cranberry Meringue Pie

Source: NY Times Magazine

For the crust:
1 1/2 cups fine graham cracker crumbs
6 tablespoons unsalted butter, melted
1/3 cup sugar

For the cranberry curd:
2 1/2 cups frozen cranberries
6 tablespoons unsalted butter
1 1/4 cups sugar
8 large egg yolks

For the cranberry filling:
3 1/4 cups frozen cranberries (1 bag)
3/4 cup sugar

For the meringue:
1 tablespoon cornstarch
1/2 cup plus 1 tablespoon sugar
4 large egg whites
Pinch salt
1/2 cup coarsely chopped dried cranberries.

To make the crust, preheat the oven to 375 degrees. Whisk together the crumbs, butter and sugar. Scrape into a 9-inch glass pie plate and press evenly across the bottom and sides. Bake until the crust just begins to brown, 7 to 10 minutes. Set aside. To make the curd, put the cranberries and 1/2 cup water in a saucepan. Heat until the cranberries pop, about 5 minutes. Puree in a food processor and strain through a sieve. Return to the pan, add the butter and sugar and heat until the butter melts and sugar dissolves. Whisk the yolks until smooth. Very slowly whisk in the hot cranberry mixture. Return mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens a bit, about 5 minutes. (Do not allow to boil, or the eggs will scramble.) Set aside. To make the filling, place the cranberries, sugar and 1/2 cup water in a small saucepan. Boil just until the sugar melts. Set aside.

Preheat the oven to 400 degrees. Position a rack in the top third of the oven. Have the curd and filling very hot. (Reheat the curd gently, stirring, to avoid scrambling the eggs.) To make the meringue, put the cornstarch and 1 tablespoon sugar in a small saucepan. Stir in 1/3 cup water. Place over medium heat and stir until the mixture boils and becomes translucent. Set aside. In a medium bowl, beat the egg whites and salt until fluffy. Slowly add remaining sugar. Reduce speed to medium and add cornstarch mixture a tablespoon at a time. Beat just until meringue is glossy and holds stiff peaks. (Do not over beat.) Fold in the dried cranberries. Pour off any liquid from the filling and spread it in the pie shell. Top it with the cranberry curd. Add the meringue, covering the filling completely and making little decorative peaks. Place the pie on a baking sheet to catch any drips and bake until meringue peaks are nicely browned, 8 to 10 minutes. Let cool before serving or refrigerating.

Yield: 8 servings.